Salted Caramel Banana Baked S’mores Dip
Hot Chocolate Hits
Hot Chocolate Hits
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  • 10-12 Ingredients For the salted caramel sauce
  • 3 tbsp water 1 tbsp light corn syrup 1 cup granulated sugar 1 tbsp butter (salted or unsalted works fine) ¾ cup heavy cream 1- 1½ tsp salt 1 tsp vanilla extract (optional) For the s'mores dip: ½ cup salted caramel sauce 1-2 bananas, sliced one way then the other 200 g (between 7-8 oz) chocolate, chopped 2½ cups miniature marshmallows Cookies and fruit to serve it with Instructions To make the salted caramel: In a small pan, add the water, corn syrup and sugar. Then stir just to combine. Place the pan over medium heat without stirring. You can swirl the pan. To prevent sugar crystals from forming on the sides, dip a brush in some water and gently brush off the sides until the crystals are gone. Just when the caramel becomes a bubbly amber color, turn off the heat. This should take between 5-7 minutes Be careful not to overcook as burnt caramel is not tasty. Stand back (this is known to splatter) and add the butter and heavy cream. When the mixture calms down slightly, stir the ingredients until the sauce is silky smooth. Add the salt and vanilla and stir to taste. Start by adding ½ tsp salt and then add more if you'd like. Cool the sauce and store in a container in the refrigerator until ready to use. This lasts about 2 weeks in the fridge and even longer in the freezer. This recipe makes 1 cup of sauce and you only need half of it to make the dip. To make the s'mores dip: Preheat the oven to 200 C or 400 F In an 8 inch skillet, saucepan or dish (whichever you use, it should be oven proof), pour in ½ cup of caramel sauce. Add the sliced bananas and stir gently. Pat the mixture so that it coats the bottom of the pan. Sprinkle atop the chocolate chunks as evenly as possible. Finally, top with the marshmallows until the chocolate and caramel is barely visible underneath. Place the dish on the top of your oven rack and bake for a minimum of 5 minutes or until the marshmallows are melted and their tops are a beautiful golden brown. Serve with sliced fruit on a toothpick/fork, gingersnap cookies, graham crackers or digestive biscuits. 3.3.3077



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