Are you ready for a treat that’s sure to satisfy your sweet tooth? Look no further than this ooey-gooey Caramel S’mores Cookie Cake! This dessert is a game-changer, folks, with a buttery graham cracker/sugar cookie base, melted chocolate, and caramel, all topped with toasted marshmallows. It’s a summer dessert dream come true!

This cookie cake is the perfect combination of classic campfire treats and a sweet, salty twist. The graham cracker/sugar cookie base is easy to make and provides a delicious foundation for the rest of the dessert. The melted chocolate and caramel add a rich, velvety texture, while the toasted marshmallows provide a fun and playful touch.

To make this cookie cake, start by preheating your oven to 350°F. While that’s heating up, prep your cookie base by mixing together 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted butter. Press this mixture into a 9-inch springform pan and bake for 10 minutes, or until lightly browned.

While the cookie base is baking, melt 1 cup of chocolate chips and 1/2 cup of caramel sauce in the microwave in 30-second increments, stirring between each interval, until smooth. Once the cookie base is done, pour the chocolate and caramel mixture over the top and smooth out.

Next, top the cookie cake with toasted marshmallows. You can use a kitchen torch to toast the marshmallows, or place them under the broiler for a few seconds, watching closely to avoid burning.

Once the marshmallows are toasted, it’s time to serve! Slice the cookie cake into pieces and enjoy the ooey-gooey goodness. This dessert is best served fresh, but it can be stored at room temperature in an airtight container for up to 3 days.

This Caramel S’mores Cookie Cake is a must-make for any summer gathering or BBQ. It’s easy to make, delicious, and sure to be a crowd-pleaser. So go ahead, give it a try, and indulge in the ooey-gooey goodness!