S’mores bars are one of those desserts I make when I want something nostalgic without a lot of effort. The base is a buttery graham cracker crust made from crushed gluten-free graham crackers, brown sugar, butter, and a little cinnamon. It bakes for 10 minutes, then gets topped with chocolate chips and mini marshmallows and goes back in the oven until everything is melted together. The last layer is more chocolate chips, more marshmallows, and broken graham cracker pieces that get toasted with a kitchen torch right before serving.
The whole thing takes about 25 minutes and makes enough to feed a crowd. I bring these to summer cookouts and backyard parties because they travel well and everyone loves them, whether they eat gluten-free or not.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-free graham crackers – Kinnikinnick S’moreables are my go-to. They’re gluten-free and vegan and easy to find at most grocery stores. You can also use my homemade gluten-free graham crackers if you want to make them from scratch.
- Unsalted butter – Melted and stirred into the graham cracker crumbs to form the crust. Use unsalted so you can control the salt level. For dairy-free, Earth Balance buttery spread works well here.
- Brown sugar – Gives the crust a slight molasses flavor that tastes more like a real graham cracker than granulated sugar would.
- Ground cinnamon – Just a small amount adds warmth to the crust without being noticeable on its own.
- 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. If you need dairy-free or vegan, use your favorite vegan chocolate chips brand. I like Guittard Dark Chocolate Chips which have no dairy in them.
- Mini 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.
Don’t Skip the Kitchen Torch
Toasting the top layer of marshmallows with a kitchen torch is what gives these bars that authentic s’mores look and flavor. If you don’t have one, put the bars under the broiler for 1 to 2 minutes instead. Watch them closely either way because the marshmallows go from golden to burnt very quickly.
FAQs
Yes. If you don’t need this recipe to be gluten-free, regular graham crackers work in the same measurements. I make mine with gluten-free graham crackers because I have celiac disease, but the recipe works either way.
Yes. Cut the recipe in half and use an 8×8-inch baking dish instead of a 9×13. The bake times stay the same, just check the crust at the 8 minute mark since a smaller pan may cook slightly faster.
Run a sharp knife under hot water and wipe it dry before each cut. The warm blade cuts through the marshmallow cleanly instead of dragging it. Letting the bars cool completely first also helps significantly.
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.
Expert Tips
Storage Instructions
Storing: Store leftover bars in an airtight container at room temperature for up to 5 days. The marshmallow texture starts to change after that.
Make ahead: These bars are a good make-ahead dessert. Bake them the day before, let them cool completely, and store covered at room temperature. Toast the top marshmallows with the kitchen torch right before serving for the best presentation.
Freezing: I don’t recommend freezing these bars. The marshmallows get very hard when frozen and don’t come back to the right texture after thawing.
Serving Suggestions
These bars are easy to bring to a cookout or backyard party alongside other desserts. My Gluten-Free Chocolate Chip Cookie Bars are a good companion on the same dessert table since they’re just as easy to make and travel well. If you want to use your gluten-free graham crackers in another s’mores recipe, my Gluten-Free Air Fryer S’mores are ready in under 5 minutes when you want one or two without making a whole batch of bars. And if you want to make the crust from scratch, my Gluten-Free Graham Crackers work perfectly here.
Gluten-Free S’mores Bars
Ingredients
- 16 oz gluten-free graham crackers - divided
- ⅓ cup brown sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ½ cup unsalted butter - melted and slightly cooled
- 16 oz mini marshmallows - divided
- 10 oz semi-sweet chocolate chips - divided
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Instructions
- Preheat the oven to 350°F. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- Set aside 3 to 4 of the 16 oz gluten-free graham crackers and 1 cup each of the 10 oz semi-sweet chocolate chips and 16 oz mini marshmallows for the topping. Break the graham crackers into small pieces.
- Add the remaining graham crackers to a food processor and process until you have fine crumbs, about 3 cups.
- In a medium bowl, combine the graham cracker crumbs, ½ cup unsalted butter, ⅓ cup brown sugar, ¼ teaspoon kosher salt, and ⅛ teaspoon ground cinnamon. Stir until combined.
- Press the mixture into an even layer in the prepared baking dish. Bake for 10 minutes until the crust is golden and fragrant.
- Distribute the remaining semi-sweet chocolate chips over the hot crust in an even layer. Top with the the remaining mini marshmallows.
- Bake for another 10 minutes until the marshmallows are lightly browned. Remove from the oven and let cool for a few minutes.
- Scatter the reserved 1 cup chocolate chips, 1 cup mini marshmallows, and broken graham cracker pieces over the top.
- Using a kitchen torch, toast the marshmallows until golden brown. Alternatively, place under the broiler for 1 to 2 minutes, watching closely so they don't burn.
- Let cool completely before lifting out of the pan and slicing into squares.
Notes
- 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.
