Gluten Free S’mores Bars

These s’mores bars will take you back to Summer as a kid. They’re gooey, easy to make gluten free and the perfect sweet treat for a crowd or fun dessert for the family!

Nothing screams summer more than S’mores. Summer is right around the corner and I’m going to be making these gluten free s’mores bars and my s’mores rice krispies on repeat until then!

With a buttery graham cracker crust, a fudgy chocolate center and soft and pillowy marshmallows on top, this is a dessert you don’t want to miss. These can easily be made vegan with a few simple swaps and are sure to impress just about anyone. They’re perfect for a summer barbecue or fun family dessert. If you love this recipe, try my cookies and cream cookies next!

Tips before we get started

• You want to make sure your butter is softened or at room temperature. If you forget to take it out of the fridge, you can microwave for about 20-30 seconds just to soften it a bit but not melt it fully.
• There are so many gluten free graham cracker brands, and most of them are very good! For this recipe, I used Pamelas.
• You can use regular chocolate chips or a different chocolate bar in place of Hershey’s. It’s just classic for s’mores in my opinion!

How to make gluten free s’mores bars

Preheat the oven to 350 degrees Fahrenheit. Add your graham crackers to a ziplock bag and use a rolling pin or meat tenderizer to crush into crumbs. Measure out 1 1/3 cup and set aside.

Add the softened butter to a bowl with the sugar and beat with an electric mixer for about 30 seconds. Add in the egg and vanilla and beat to combine.

Mix in the flour, graham cracker crumbs, baking powder and salt. Beat to combine.

Add 2/3 of the dough to an 8×8 baking pan 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. 

Add the marshmallows on top, followed by the chopped chocolate. Drop the rest of the dough on top in roughly 1 tablespoon sized spoonfuls. It won’t fully cover the top, so some marshmallows and chocolate will peak through. Bake for 35-38 minutes or until the top is golden brown.

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. Slice into 16 even squares (wiping the knife off between each slice to keep it clean as desired) and enjoy!

Since the chocolate and marshmallows can harden as they cool, I like to warm them in the microwave for about 5-10 seconds before eating so everything is nice and melty!

How to store

Once prepared, these gluten free s’mores bars will store for about 3 days. Let them cool completely and then transfer to an air tight container for best results. You can enjoy them as is or heat them up in the microwave for about 5-10 seconds to melt the chocolate a bit.

The s’mores bars can also be placed in a freezer friendly container or bag and stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature or warm up in the microwave for 10 seconds before serving.

Ingredient swaps

Sugar. You need brown sugar for this recipe. While I think it yields the best flavor and texture, you can swap for another granulated sugar such as white or coconut for refined sugar free.

Egg. You need one egg for the crust which will help bind all ingredients together. You can swap for a vegan alternative such as applesauce or a store bought egg replacer, just keep in mind a lot of graham crackers contain honey so keep an eye on that if you need this recipe to be fully vegan.

Butter. This will yield the best, richest flavor, but you can swap for a vegan alternative or coconut oil if you need.

Flour. I used Bob’s Red Mill 1:1 baking flour here, which I recommend! If you use a different blend, just make sure it has xanthan gum.

Marshmallows. I used mini marshmallows which I think work best here, but you can use full sized ones that you break up or even just use marshmallow fluff and spread in an even layer. It’s going to be stickier, so keep that in mind when assembling.

Try these desserts next!

• Double Chocolate Chip Cookies
• Gluten Free Banana Muffins
• Gluten Free Chocolate Cupcakes
• Chocolate Bliss Balls

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