S'mores Cookies Bars

Recipe Key:

With a graham cracker-style crust, melted chocolate in the middle, and gooey marshmallows throughout, these s'mores bars need to be on your summer bucket list! These bars have a healthy twist on the classic childhood treat. They're made gluten-free, paleo-friendly, and dairy-free for the most epic s'mores yet!

Three s'mores bars scattered on a white sheet with chocolate.

Summer is incomplete without a crunchy, messy s'more am I right?! I get goosebumps just thinking about sitting out back on a summer night by a fire pit roasting a marshmallow. When I think of s'mores, I think of the epitome of care-free.

Corner of s'mores bars on a white parchment paper.

Healthy Chocolate S'mores Bars Layers

There are 3 incredible layers to this decadent treat:

graham cracker-style crust

Not going to lie, this took me a couple tries to perfect. But in the end, we have nailed the graham cracker texture, taste, and look! The key here is the combination of almond flour and coconut sugar and molasses. Yes, molasses like you use in gingerbread cookies. We use just a little here to give the crust the graham cracker flavor we know and love!

melted dark chocolate layer

We keep it simple here. There's nothing better than warm, melted dark chocolate chips. Simple sprinkle (aka pour) your favorite chocolate chips (I used these which are my favorite for baking) on top of the graham cracker crust and your work is done. They melt entirely on their own when baked into a smooth layer of chocolate.

fluffy vegan marshmallows scattered throughout

This is where you can get creative. I used a simple vegan vanilla marshmallow in this recipe but nowadays, there are so many flavors to choose from. I'm talking anything from strawberries & cream to mint chocolate chip to cookie dough. Like I said, get creative!

Three stacked s'mores bars with melted chocolate on white background.

S'mores Bars Baking Tips

Here are a few tricks to ensure your treats turn out absolutely scrumptious:

  • Line your baking pan with parchment paper. Trust me, this makes things a whole lot easier down the line. S'mores can get messy (which honestly is the best part), however, cutting them into nice even squares makes them that much prettier!
  • Be sure to press the graham cracker crust into the entirety of the bottom of the pan. This means paying extra special care to those corners. And don't forget to reserve some dough to crumble on top 😉
  • Sprinkle some additional chocolate chips on top. This is optional but adds a little something extra to these tasty treats. Plus, nobody every complains about too much chocolate.

Storing Your S'more Bars

These s'mores bars are best served warm out of the oven but they also heat back up well. Once cooled completely, store the pre-cut bars in an air-tight container in the fridge for up to 5 days. When ready to eat, warm a bar up in the microwave in 20 second intervals until the chocolate melts!

In the mood for more chocolaty treats? Check these out for your next baking adventure!

Recipe

S'mores Cookies Bars

With a graham cracker-style crust, melted chocolate in the middle, and gooey marshmallows throughout, these s'mores bars need to be on your summer bucket list! These bars have a healthy twist on the classic childhood treat. They're made gluten-free, paleo-friendly, and dairy-free for the most epic s'mores yet!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 Bars
Calories: 208kcal
Author: Ansley Beutler

Ingredients
  

  • cup coconut oil - melted and cooled
  • 1 teaspoon vanilla
  • ½ cup coconut sugar
  • 1 teaspoon molasses
  • 3 tablespoon almond milk
  • 2 cups almond flour
  • cup tapioca flour
  • 1 teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 cup dark chocolate chips - plus more to top if desired
  • 1 ½ cup mini vegan marshmallows

Instructions

  • Preheat oven to 350 F. In a bowl, whisk together the coconut oil, vanilla, coconut sugar, molasses, and almond milk until well incorporated and set aside.
    ⅓ cup coconut oil, 1 teaspoon vanilla, ½ cup coconut sugar, 1 teaspoon molasses, 3 tablespoon almond milk
  • Whisk together the almond flour, tapioca flour, nutmeg, sea salt, and baking soda. Slowly fold the flour mixture into the bowl with the coconut oil until no flour clumps remain.
    2 cups almond flour, ⅓ cup tapioca flour, 1 teaspoon nutmeg, ¼ teaspoon sea salt, ½ teaspoon baking soda
  • Press about ⅔ of the dough (reserve the other ⅓ to top) into the bottom of an 8 x 8 lined baking pan. Sprinkle 1 cup of the chocolate chips on top followed by the marshmallows. Crumble the remaining dough on top of the marshmallows and sprinkle with more chocolate chips if desired.
    1 cup dark chocolate chips, 1 ½ cup mini vegan marshmallows
  • Bake for 15 - 20 minutes until the dough on top begins to turn a golden brown. Turn the oven on to a high broil and bake for 1 - 2 minutes to really toast the marshmallows.
  • Let cool then cut into squares and enjoy! If saving for later, store in an air-tight container in the fridge for up to 5 days. Microwave in 20 second increments when ready to eat!

Nutrition

Calories: 208kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 96mg | Potassium: 79mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
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15 Comments

    1. I don't see why not! Make sure to store it in an airtight container or wrap up the dish in plastic wrap. You will probably also need to add another minute or two to the bake time.

  1. Is there another nut that would be suitable in place of almond? I’m allergic to Almonds but would love to make this for an upcoming BBQ! My thought was walnut but I’m not sure if the oil content is too high.

    1. Hi Marrissa! I actually originally made these with oat flour and they came out really well. If you're allergic to almonds I would also substitute the almond milk with another dairy-free milk like cashew or oat.

  2. Hi! If I don't have molasses, is there something else I can sub for it? Or should I just leave it out? Thank you!

    1. Hi Hanaa! You can substitute it with maple syrup or leave it out. It's used to deep the "caramel-like" flavor in the graham cracker crust.

      Hope you enjoyed it!

  3. Not sure what kind of vegan marshmallows you're using but the two brands I found both have cane sugar and soy protein in them, so not paleo. These looked delish. Too bad!! 🙁

    1. Hi! I either use Dandies for a vegan marshmallow or Smashmallow for a paleo version. Smashmallow is still certified paleo-friendly as the cane sugar represents a small percentage of the product. Hope that helps!

  4. Looks amazing! Do you think I could skip melting the chocolate and just spread out the chocolate chips out on the crust, top with marshmallows, and bake? I'm all about using less dishes 🙂

5 from 1 vote (1 rating without comment)

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