These smore’s bars will take you back to Summer as a kid. They’re gooey, easy to make, naturally vegan and gluten free and the perfect sweet treat for a crowd or any occasion!
Nothing screams summer more than S’mores. I know it’s only March, but summer is right around the corner and I’m going to be making these smores bars and my s’mores rice krispies on repeat until then!
With a buttery graham cracker crust, a fudgey chocolate center and soft and pillowy marshmallows on top, this is a dessert you don’t want to miss.
These can easily be made both vegan and gluten free with a few simple swaps and are sure to impress just about anyone. They may be a bit messy to eat, but that just makes it more fun if you ask me.
How to make this recipe
First, add the graham crackers to a food processor and pulse to break up into small pieces.
If your butter was in the fridge, add to the microwave for 15-20 seconds to soften. You want it soft, but not completely melted.
Add the butter and all remaining crust ingredients to the food processor and process until well combined. The graham cracker should be blended with all ingredients, but you don’t want to over process.
The dough should be moist, not too wet and definitely not dry. If for some reason it looks dry, add in 1 tbsp of maple syrup to help moisten it up.
Add to an 8×8 baking dish lined with parchment paper and press down firmly with your hands until it is spread throughout the dish.To make for easier removal make it long enough in one direction so it hangs over the edges.
Bake for 15 minutes.The crust should be golden brown around the edges but will still be very soft to the touch.
When the crust is done, immediately add the chocolate chips on top and let sit for a few minutes. When the start to melt, take the back of a spoon and spread them around until fully melted.
Add the marshmallows on top in one even layer and broil for 2-3 minutes.
Keep a VERY close eye on the oven since broiling can quickly burn things if you’re not careful.
Remove from the oven and let cool for at least 30 minutes. It’s important to let them cool so the crust can set.
Use a sharp knife to slice around the edges and carefully lift up from the parchment paper (hopefully that makes sense!). Slice into 16 even squares and enjoy! I like to warm them in the microwave for about 8 seconds before eating so the chocolate is nice and melty!
Frequently asked questions
Do they keep? Once prepared, these smore’s bars will store for about 3 days. Let them cool completely and then transfer to an air tight container for best results.
Are graham crackers vegan? A lot of graham crackers contain honey, so they technically aren’t vegan, but since I have to use gluten free graham crackers, I use these gluten free ones. They do contain honey, but there are options out there that do not!
Are marshmallows vegan? I used regular marshmallows for this recipe which do contain gelatin, but the brand Dandies makes vegan marshmallows that are delicious! They don’t melt the same way that regular marshmallows do, but you’ll barely notice a difference.
Try these desserts next!
- Double Chocolate Chip Cookies
- Banana Muffins
- Chocolate Cupcakes
- Salted Caramel Chocolate Bars
- Coconut Chocolate Bliss Balls
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5 from 7 votes
The Best S’mores Bars Recipe
by: claire cary
These S’mores bars will take you back to Summer as a kid. They’re gooey, easy to make, naturally vegan and gluten free and the perfect sweet treat for any occasion.
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Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
16
Ingredients
Crust
- 1 cup graham cracker crumbs 8 full graham crackers*
- ¾ cup all purpose flour spoon and leveled
- ⅓ cup light brown sugar
- 3 tbsp maple syrup or honey
- ⅓ cup dairy free butter can sub refined coconut oil
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla extract
To top
- 10 ounces chocolate chips about 1 standard bag or about 1 3/4 cups
- 2 cups mini marshmallows to top
US Customary – Metric
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the graham crackers to a food processor and pulse to break up into small pieces.
If your butter was in the fridge, add to the microwave for 15-20 seconds to soften. You want it soft, but not completely melted.
Add the butter and all remaining crust ingredients to the food processor and process until well combined. The graham cracker should be blended with all ingredients, but you don’t want to over process.
Add to an 8×8 baking dish lined with parchment paper (make it long enough in one direction so it folds over two of the edges which will make for easier removal) and press down firmly with your hands until it is spread throughout the dish.
Bake for 15 minutes.
When the crust is done, immediately add the chocolate chips on top. Let sit for a few minutes, then when they start to melt, take the back of your spoon and spread them around until fully melted.
Add the marshmallows on top in one even layer.
Broil for 2-3 minutes.
Keep a VERY close eye on the oven since broiling can quickly burn things if you're not careful. They will go from white to golden to totally burnt in a matter of 20 seconds, so even if it seems like they're browning slowly, don't take your eyes off of them!
Remove from the oven and let cool for at least 30 minutes. Use a sharp knife to slice around the edges and carefully lift up from the parchment paper (hopefully that makes sense!). Slice into 16 even squares and enjoy! Since the chocolate can harden as they cool, I like to warm them in the microwave for about 10 seconds before eating so the chocolate is nice and melty!
Notes
I used gluten free graham crackers for this recipe, but you can also find vegan versions and most grocery stores. If you don’t want to use graham crackers, you can sub for equal parts quick oats with no problem. The flavor won’t be as traditional, but still delicious!
If you don’t have chocolate chips, you can break up a regular chocolate bar and use that instead.
Serving: 1bar / Calories: 196kcal / Carbohydrates: 27g / Protein: 2g / Fat: 7.1g / Fiber: 1.1g / Sugar: 16.1g
