Marshmallow caramel dessert squares being cut on a piece of parchment paper.

Easy Marshmallow Caramel Dessert Squares

These Marshmallow Caramel Dessert Squares are an easy decadent treat you can put together in no time! These dessert bars have a soft caky base with gooey marshmallows and a sweet soft caramel layer encasing the whole thing!

Marshmallow and caramel squares being cut on a piece of parchment paper.

If you want something sweet, rich, and easy to make, this is your recipe! These easy dessert squares are soft, moist, and temptingly sweet.

If you are going to a potluck, backyard barbecue, or even part of a cookie exchange, these easy dessert squares are a great option. Packed with amazing flavour, and texture from the soft gooey marshmallow and sweet smooth caramel!

Admittedly, these might be more on the ugly delicious side of things. But, they were just so temptingly decadent that I just had to include this recipe!

How to store Marshmallow Caramel Dessert Squares

At room temperature

You can store these Marshmallow caramel dessert squares in an airtight container or covered with plastic wrap, on the counter for up to 3 days. After that, if there are any left, move them to a longer storage option.

Fridge

To store these easy dessert squares in the fridge,

  • Allow the squares to come to room temperature.
  • Store in an airtight container or cover in plastic wrap.
  • Store in the fridge for 7 days.
  • These sweet treats can be enjoyed cold straight from the refrigerator.

Freezer

For a longer storage option you can store these caramel dessert squares in the freezer.

  • Allow the squares to come to room temperature.
  • Store in an airtight container or cover completely in plastic wrap.
  • Store in the freezer for up to 3 months.
  • When you are ready to enjoy the squares, allow them to thaw in the fridge the day before. You can also unwrap them and allow them to defrost at room temperature over a few hours.
Marshmallow caramel dessert squares being cut on a piece of parchment paper.

For the Caramel

The hot melted sugar in the cooking caramel is extremely hot! Handle with care.

Once the initial stirring for making the caramel is done, you don’t need to stir it any more. Just let it bubble away until it reaches the soft ball state.

Marshmallow caramel dessert squares being cut on a piece of parchment paper.

What is Soft ball for cooking caramel

This may sound complicated, but really it is just allowing the caramel to cook until it is about 238 °F (114 °C). It is not necessary to buy a candy thermometer to test this.

Grab a glass of cool water. Drip a little bit of the caramel into the liquid. If you can grab the now cooled caramel in the glass of water, roll it into a squishy little ball between your fingers, it’s ready to go!

Why do I need to cook it to a soft ball state?

This is just to make the caramel in the squares hold together. If you cook it for too short a time, the caramel will be more like a sauce, instead of a soft solid caramel, you can pick up in your hand and eat.

*Follow along in the video to see how to cook the caramel and test it! It is super easy!

A table with ingredients. They are labeled.

How to make Marshmallow Caramel Dessert Squares

Ingredients

1 cup brown sugar 200 g

1/3 cup softened butter 75 g

1 egg

1 teaspoon vanilla 5 ml

¾ cup all-purpose flour 112 g

1 tsp baking powder 5 ml

½ tsp salt 2.5 ml

½ cup semi-sweet chocolate chips 90 g

marshmallows

For the caramel

1 ½ cups brown sugar 300 g

¼ cup butter 60 g

1/3 cup heavy cream 80 ml

¼ teaspoon salt 1.75 ml

1 teaspoon vanilla 5 ml

Method

  1. Line a square pan or 8 in. square casserole dish with parchment paper.
  2. Preheat oven to 350°F (180 °C).
  3. In a medium sauce pot on medium-low heat, melt the butter.
  4. Stir in the sugar and vanilla until the sugar has dissolved.
  5. Beat in 1 egg and remove from heat.
  6. Sprinkle in the baking powder, and salt.
  7. Stir in the flour.
  8. Fold in the chocolate chips.
  9. Spread the mixture into the prepared casserole dish and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean.
  10. Remove from oven and immediately top with marshmallows.

For the Caramel

  1. In a medium sauce pot on medium heat, add the butter, brown sugar, and salt. Stir to melt and combine.
  2. Stir in the cream. Cover and bring to a boil.
  3. Remove the lid and continue to boil 2-3 minutes. Using a spoon, drip a little bit of the caramel into a glass of cold water.
  4. When the caramel hold a soft ball you can squeeze between your fingers, remove from the heat.
  5. Allow to cool 2-3 minutes, then stir in the vanilla.
  6. Pour and spread the mixture over top of the marshmallows.
  7. Cool completely.
  8. Slice into squares and serve.
Marshmallow and caramel squares being cut on a piece of parchment paper.
Yield: 24

Caramel Marshmallow Dessert Squares

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Dessert bars with a soft caky base, gooey marshmallows, and a sweet soft caramel layer encasing the whole thing!

Ingredients

  • 1 cup brown sugar 200 g
  • 1/3 cup softened butter 75 g
  • 1 egg
  • 1 teaspoon vanilla 5 ml
  • ¾ cup all-purpose flour 112 g
  • 1 tsp baking powder 5 ml
  • ½ tsp salt 2.5 ml
  • ½ cup semi-sweet chocolate chips 90 g
  • marshmallows

Caramel

  • 1 ½ cups brown sugar 300 g
  • ¼ butter 60 g
  • 1/3 cup heavy cream 80 ml
  • ¼ teaspoon salt 1.75 ml
  • 1 teaspoon vanilla 5 ml

Instructions

  1. Line a square pan or 8 in. square casserole dish with parchment paper.
  2. Preheat oven to 350°F (180 °C).
  3. In a medium sauce pot on medium-low heat, melt the butter.
  4. Stir in the sugar and vanilla until the sugar has dissolved.
  5. Beat in 1 egg and remove from heat.
  6. Sprinkle in the baking soda, baking powder, and salt.
  7. Stir in the flour.
  8. Fold in the chocolate chips.
  9. Spread the mixture into the prepared casserole dish and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean.
  10. Remove from oven and immediately top with marshmallows.

For the Caramel

  1. In a medium sauce pot on medium heat, add the butter, brown sugar, and salt. Stir to melt and combine.
  2. Stir in the cream. Cover and bring to a boil.
  3. Remove the lid and continue to boil 2-3 minutes. Using a spoon, drip a little bit of the caramel into a glass of cold water.
  4. When the caramel hold a soft ball you can squeeze between your fingers, remove from the heat.
  5. Allow to cool 2-3 minutes, then stir in the vanilla.
  6. Pour and spread the mixture over top of the marshmallows.
  7. Cool completely.
  8. Slice into squares and serve.

Notes

For easier cutting, make sure the squares are cooled. Apply a little bit of butter to the knife before cutting so the marshmallows don't stick.

The hot sugar in the caramel is extremely hot! Handle with care.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 144Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 148mgCarbohydrates 24gFiber 0gSugar 21gProtein 1g

Did you try it?

Let us know how it was!

Hungry for some more bite sized snacks! You don’t want to miss these! Christmas Cranberry Cheesecake Squares, No-bake Rich Chocolate mint bars, Homemade Nanaimo Bars – Legendary Canadian Sweet Treat

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A pinterest pin. There is an overhead view ow marshmallow caramel dessert squares on a piece of parchment paper.

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