Rosie Makes: S’mores Caramel Shortbread

S'mores Caramel Shortbread

S’mores are a campfire must, and having indulged in some homemade s’mores on our trips to Guardswell and Inverlonan over Summer, I was inspired to incorporate the flavours into an Autumnal bake. This s’mores caramel shortbread combines the classic chocolate, biscuit and toasted marshmallow flavours of a traditional s’more in caramel shortbread form. To make them, you will need:

For the base:
200g digestives
65g butter.
For the caramel:
200ml condensed milk
25g butter
25g light brown sugar.
For the topping:
75g bag of marshmallows
50g or so chocolate, for drizzling.

First, make the base: bash the digestives into a powder using a rolling pin and bag. Melt the butter, mix with the crumbs and press into a greased and lined 20cm dish. Chill in the fridge to set while you make the caramel.

Mix the butter, light brown sugar and condensed milk over a low heat until the sugar dissolves. Raise the temperature and bring to a boil, stirring constantly until the mixture becomes thick and caramel-coloured. Pour over the biscuit base evenly.

S'mores Caramel Shortbread

S'mores Caramel Shortbread
Half the marshmallows, arranging evenly over the caramel and pressing in lightly. Toast the marshmallows carefully under a grill with a watchful eye, or with a blowtorch if you have one! Melt the chocolate and drizzle over the top of the marshmallows. Chill to set and then cut into slices.

S'mores Caramel Shortbread

S'mores Caramel Shortbread

Recipe by me.


  1. Maureen Irvine says:

    Perfect Halloween goodies! 💕

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