Summer isn’t complete without a gooey, sticky s’more. Camping in Arizona is tough in the summer, so I took my at-home s’mores to the next level by incorporating Ghirardelli chocolate squares, fresh fruit, and homemade pecan bars. With the Dark Chocolate Sea Salt Caramel Ghirardelli squares, there’s double the ooze. You’ll love how the crunch and nuttiness of the pecans offsets the sweet and creamy toppings. If you’re short on time, then these s’mores still taste amazing with graham crackers. Either way, you’ll be loving the balance of flavor and texture with these fancy s’mores!
When is your favorite time of year to go camping? Drop a note in the comments and let me know how these turn out for you!
Caramel Apple Pecan S’mores
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Loading...These s’mores have a gooey and creamy center with a crunch from the pecan bars. You’ll fall in love with this fancy version of s’mores!
Ingredients
- 1 batch of Paleo Maple Pecan Bars, cut into 2-inch squares*
- 12 marshmallows
- 12 Ghirardelli Dark Chocolate Sea Salt Caramel squares
- 1 apple, peeled and sliced into 1/8-inch thick rounds
- 1 tsp butter or coconut oil
Instructions
Place the apple slices and butter/coconut oil into a small saucepan on medium heat and cook for about 5 minutes, or until the apples become tender. Remove from the heat and set aside.
Arrange the s’mores by stacking the ingredients in this order: maple pecan bar, Ghirardelli square, and one apple slice.
Toast your marshmallow over a fire or broil for a few minutes in the oven. If broiling in the oven, I recommend placing the marshmallows on a baking sheet with parchment that’s sprayed with nonstick spray.
Once the marshmallows are toasted, place on top of the assembled s’mores and enjoy!
Notes
* You could also use graham crackers for a quicker and more traditional s’more
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