16. S'mores Bars
Capture the magic of a campfire treat without ever leaving your kitchen with these incredible S'mores Bars. This recipe masterfully layers a buttery, oat-spiked cookie base studded with rich chocolate chips, then tops it with a blanket of gooey, golden marshmallows. The technique involves dolloping the remaining cookie dough over the marshmallow layer, ensuring every bite delivers that perfect balance of chewy, crisp, and melted sweetness. These travel beautifully, making them an excellent choice for potlucks or afternoon snacking.
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free oats
- 1 cup chocolate chips
- 1 1/2 cups mini marshmallows
Directions
Combine graham cracker crumbs, melted butter, and sugar; mix well.
Press the crumb mixture evenly into the bottom of a lined 8x8 inch pan.
Whisk together flour, baking soda, and salt.
In a separate large bowl, beat butter and sugars until creamy.
Beat in the egg and vanilla extract.
Stir in the oats and chocolate chips.
Gradually fold in the dry ingredients until just combined.
Spread half of the dough mixture evenly over the crust.
Sprinkle marshmallows over the dough layer.
Dollop the remaining dough mixture over the marshmallows.
Bake at 350°F for 20–25 minutes, or until the edges are golden and the marshmallows are toasted.
Cool completely before slicing into bars.
Frequently Asked Questions
How should I store S'mores Bars to keep the crust crisp?
For the best texture, store your cooled S'mores Bars in an airtight container at room temperature for up to 4 days. Avoid refrigerating them, as the moisture can soften the gluten-free graham cracker crumb base. If you need to store them longer, consider freezing them tightly wrapped.
Can I substitute the coconut sugar in this gluten-free S'mores Bars recipe?
Yes, you can substitute the 1/4 cup of coconut sugar with regular granulated sugar or light brown sugar, keeping the measurements the same. Since the recipe already uses 1/4 cup of brown sugar, using only brown sugar (3/4 cup total) will also work well for moisture and texture.
What is the best way to ensure my gluten-free S'mores Bar base sets properly?
After pressing the mixture of gluten-free graham cracker crumbs, melted butter, and sugars firmly into the lined 8x8 inch pan, bake for 25 minutes until lightly golden. Ensure you pack the base down densely before baking to prevent it from crumbling after cooling completely.
