These healthy s'mores bars are the ultimate summer dessert with no fire needed. These soft and gooey s’mores bars have a soft almond flour crust layered with chocolate chips, marshmallows and graham cracker crumbles.
Get ready to take a trip down memory lane without the sticky fingers and smoky campfire smell! We all know and love those classic s'mores, right? Well now you can enjoy the same great traditional taste baked into a bar form, with these incredible delicious and healthy s'mores bars.
The bottom layer has a graham cracker flavor almond flour crust as the foundation. Next, is the rich chocolate layer and the gooey mini marshmallows in the middle. And for the top layer, a sprinkle of crumbled graham cracker crumbs and extra chocolate chips. Can you taste them already? The best part, these bars don't require a campfire or a grill; they're indoor s’mores, baked right in your oven.
Whether you're making them for a summer barbecue, cookout or a picnic, these s'mores bars are the ultimate dessert to sweeten up your party! They’ll have everyone begging for s'more!
Why You’ll Love This Recipe
- This recipe is dairy-free, made without artificial flavors and can be made gluten-free or vegan.
- It’s an easy summer dessert bar made without a fire.
- Nostalgic childhood dessert made in a bar form without the gooey marshmallows and chocolatey mess.
Equipment You’ll Need
- Baking Pan – 8 x 8 square glass or metal pan.
- Parchment paper - Let some of the paper overhang on the sides to help remove the bars from the pan.
- Mixing Bowls – one large bowl for mixing the ingredients for the crust.
- Spatula - to help lift the bars out of the pan.
Ingredients You’ll Need
- Almond flour - this recipe uses super fine almond flour in the crust of the smores bar.
- Coconut oil - is used as a healthy alternative to butter. Make sure it’s at room temperature before adding it in.
- Maple syrup - this makes the perfect sweetener in the smores bars. You can also substitute with honey.
- Vanilla extract - make sure to use a good quality pure vanilla extract to help enhance all the flavors in the recipe, not imitation vanilla.
- Molasses - just a little to enhance the flavor of the crust and give it that graham cracker flavor
- Nutmeg - add flavor and warmth to the crust
- Salt - just a little bit for a sweet and salty taste.
- Chocolate chips - You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks.
- Mini marshmallows - used for the second layer for these gooey s’mores bars. Feel free to use vegan marshmallows as well.
- Graham crackers - you’ll only need 3 - 4 graham crackers to crumble over the tops of the bars. If needed you can also use gluten-free graham crackers.
How to Make the S’more Bars
Making this s’ mores recipe is so easy to make and most of the time spent is waiting for the bars to cool. Here’s what you’ll need to do:
- Mix. In a mixing bowl, stir together the almond flour, coconut oil, maple syrup, molasses, vanilla, nutmeg and salt until well combined.
- Bake the crust. Press dough into the bottom of the parchment covered baking dish, spreading it into an even layer in the pan, making sure to get enough of the dough into the corners. Bake the crust for 10-13 minutes or until it’s golden brown. Let it cool for 15 minutes.
- Add the toppings. After the crust has cooled, add the chocolate chips in an even layer. Then add the mini marshmallows on top as the next layer. Crumble 3 - 4 graham crackers on top of the marshmallows. Feel free to add a few more chocolate chips on top.
- Bake the bars. Place the bars in the oven for a second round to bake s’mores bars for 12 - 15 minutes or until the marshmallows are golden brown.
- Cool. Remove the bars from the oven and let them cool for about 30 minutes. Then place the baking pan in the refrigerator for about an hour before cutting them.
How to Store the Loaded S’mores Bars
Once the bars have cooled completely, store the pre-cut bars in an airtight container on the counter or in the refrigerator.They can be stored for up to a week. If storing the bars in the refrigerator, when you’re ready to eat one, remove it from the container and let it sit at room temperature for about 10 minutes before eating. You can also warm a bar up in the microwave in 10 second intervals until the chocolate melts and the marshmallow is gooey again.
Recipe FAQ
Spray your knife with nonstick spray to help prevent the bars from sticking to the knife.
S'more is a contraction of the phrase "some more"
No, you can use any size pan you have. The larger the pan the thinner the bars will be and vice versa.
Yes by simply using vegan marshmallows and vegan graham crackers.
More Recipes You May Like
Peanut Butter Banana Oatmeal Bars
Strawberry Banana Oatmeal Bars
Strawberry Shortcake (with Biscuits)
Healthy S'mores Bars
Ingredients
Crust
- 2 cups almond flour
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon unsulphured molasses
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Toppings
- 1 ¼ cup chocolate chips plus a few more for the top
- 1 1/2 cups mini marshmallows
- 4 graham crackers broken up and crumbled
Instructions
- Preheat the oven to 375 degrees F. Line an 8x8 baking pan with parchment paper. Let some of the paper overhang on the sides to help remove the bars from the pan later.
- In a mixing bowl, stir together the almond flour, coconut oil, maple syrup, molasses, vanilla, nutmeg and salt until well combined.
- Press the dough into the bottom of the baking pan, spreading it into an even layer in the pan, making sure to get enough of the dough into the corners. Bake the crust for 10-13 minutes or until it’s golden brown. Let it cool for 15 minutes. Then, turn the oven down to 350 degrees F.
- After the crust has cooled, add the chocolate chips in an even layer. Then add the mini marshmallows on top as the next layer. Crumble the 4 graham crackers on top of the marshmallows. Feel free to add a few more chocolate chips on top.
- Place the bars in the oven to bake for 10 - 15 minutes or until the marshmallows are golden brown.
- Remove the bars from the oven and let them cool for about 30 minutes. Then place the baking pan in the refrigerator for about an hour before cutting them.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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