Have you ever wanted to make s’mores, but don’t want to go to the trouble of roasting a marshmallow over a fire? Then these gluten-free s’mores bars are for you! They’re so incredibly easy to make and are a great dessert for potlucks and backyard BBQs. No campfire necessary!
A gluten-free brown sugar graham cracker crust is topped with rich chocolate chips and mini marshmallows that are then toasted to perfection. All you need is 5 minutes of prep time and 20 minutes of baking for this easy nostalgic treat.
Table of Contents
What makes this recipe gluten-free?
This recipe is easily made gluten-free by using gluten-free graham crackers as the base of the bars. You can find gluten-free graham crackers at your local grocery store in the gluten-free section.
My favorite brand to use for this recipe are Kinnikinnick S’moreables Graham Style Crackers. However, you can use your favorite brand!
Other ingredients you’ll want to check to make sure they’re gluten-free are the marshmallows and chocolate chips. These ingredients typically are gluten-free, but I always double check to make sure they are not processed on the same manufacturing line as wheat.
Can these bars be made dairy-free or vegan?
You can make these bars dairy-free or vegan with a few simple swaps! See my ingredient substitutions below:
- Graham crackers – Purchase a brand that does not contain any dairy (or eggs if vegan). Kinnikinnick S’moreables Graham Style Crackers are gluten-free and vegan.
- Butter substitute – Since butter is dairy, you’ll need to use a vegan butter substitute like Earth Balance Buttery Spreads. The butter flavor is essential to this recipe, so coconut oil or palm shortening will not work well in this recipe.
- Chocolate chips – Chocolate chips typically have dairy in them, you’ll want to find a vegan chocolate chip brand to use.
- Marshmallows – While marshmallows are already typically dairy-free, they contain gelatin which makes them not vegan. Use Dandies to make this recipe vegan!
- Gluten-free graham crackers – I used store-bought gluten-free graham crackers for this recipe, but you can also use my homemade gluten-free graham crackers instead. If you are not gluten-free, you can easily use regular graham crackers for this recipe in the same measurements listed in the recipe card.
- Unsalted butter – Use unsalted butter instead of salted butter so you can better control the salt content of the bars.
- Brown sugar – To give the graham cracker crust a nutty, molasses flavor use brown sugar. You could also use granulated sugar if that’s all you have on hand, but I love the flavor that brown sugar brings to these bars.
- Salt – Since we’re using unsalted butter, you’ll need to add a little salt to the crust to give it flavor. The bars won’t taste salty, the salt just highlights the other flavors in the recipe.
- Ground cinnamon – I love a little bit of ground cinnamon to provide some warmth into the s’mores bars. You don’t need a lot, but it will add an underlying spice to the crust which is so delicious.
- Chocolate chips – I like semi-sweet chocolate chips best for these smores bars. They’re so rich and decadent. However, feel free to use your favorite chocolate chips. Milk chocolate and dark chocolate will work just as well. You could also change it up and throw in some peanut butter or butterscotch chips for a fun twist.
- Marshmallows – For best results, use mini marshmallows instead of the regular size. They’ll melt easier for solid marshmallow layer. I use Campfire brand marshmallows, which are labeled gluten-free, but generally almost all marshmallow brands will be gluten-free. If you need vegan, use Dandies which don’t use gelatin.
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- 9×13-inch baking dish: you can cut this recipe in half and use a 8×8-inch baking dish if you’d like
- Parchment paper: for easy removal from the pan
- Kitchen torch: for toasting the marshmallows. I have this Sondiko Butane Kitchen Torch (affiliate link), which I love because it’s small, easy to pack into a drawer, and is very simple to use.
These s’mores bars are very simple to make with just 7 ingredients. They’re perfect for a last minute dessert at your next Summer gathering.
The below photos with matching steps are meant to help you see the recipe at various stages and are not the complete instructions.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
You can find gluten-free graham crackers at your local grocery store. I find that typically stores will have at least one brand in their gluten-free section. You can also purchase many brands online, too. My favorite is Kinnikinnick S’moreables Graham Style Crackers.
Yes. Use a dairy-free butter alternative, graham crackers that do not contain any dairy, and chocolate chips that are dairy-free.
Besides the dairy-free considerations, you’ll want to find vegan marshmallows as regular marshmallows contain gelatin which is not vegan.
These bars keep well at room temperature stored in an airtight container for about 5 days. After that, the marshmallow texture isn’t as good. If you refrigerate or freeze the bars, you’ll want to let them thaw out before eating because the marshmallows will get very hard.
No you don’t have to toast the marshmallows before serving. You can just add the last bit of marshmallows on and leave it as is.
If you don’t have a kitchen torch, you can toast the marshmallows by placing the s’mores bars under the broiler in your oven for about 1-2 minutes. Keep an eye on the bars as they will burn quickly.
I used semi-sweet chocolate chips in this recipe, but you can use your favorite! Milk chocolate or dark chocolate are great options!
More S’mores recipes for Summer
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free S’mores Bars
- 16 oz gluten-free graham crackers (reserve remaining 3-4 graham crackers)
- 1/2 cup unsalted butter (melted (or dairy-free butter alternative))
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 16 oz mini marshmallows (use vegan if needed)
- 10 oz semi-sweet chocolate chips (use vegan if needed)
- Preheat the oven to 350F. Line a 9×13" baking dish with parchment paper for easy removal.
- Set aside 3-4 gluten-free graham crackers for topping.
- Add remaining graham crackers to a food processor and process until you have fine crumbs. You will have approximately 3 cups of graham cracker crumbs.
- In a medium bowl, add the gluten-free graham cracker crumbs, melted butter, brown sugar, salt and ground cinnamon. Stir until combined.
- Press mixture into an even layer in the prepared 9×13" baking dish. Bake at 350F for 10 minutes, until the crust is golden and fragrant.
- Reserve one cup each of the chocolate chips and mini marshmallows. Distribute the remaining chocolate chips over the graham cracker crust. Then top with the mini marshmallows.
- Bake at 350F for another 10 minutes, until marshmallows are lightly browned. Let cool for a few minutes.
- Then, add the remaining chocolate chips and marshmallows to the top.
- Break up the leftover graham crackers and sprinkle over the top.
- With a kitchen torch, lightly toast the marshmallows. If you don’t have a kitchen torch, you can place the bars back in the oven under the broiler for 1-2 minutes until the marshmallows are toasted.
- Let cool completely completely before slicing into squares.
- If you have celiac disease or are on a gluten-free diet, be sure to double check all ingredients to make sure they are gluten-free.
- I used Kinnikinnick gluten-free graham crackers, which are found at many local grocery stores in the US. You can use your favorite gluten-free graham crackers or use my gluten-free graham cracker recipe instead.
- To make this recipe dairy-free, use Earth Balance buttery spread instead of the butter, use your favorite dairy-free chocolate chip, and ensure your graham crackers are dairy-free.
- To make this recipe vegan, follow the dairy-free instructions and also use a vegan marshmallow, like Dandies, as normal marshmallows contain gelatin.