These gooey sweet s’mores bars begin with a graham cracker cookie layer, topped with rich dark chocolate, marshmallow cream, more chocolate and a final graham cracker cookie layer to top it all off! These gluten free cookie bars are the perfect treat to bring to any summer gathering or enjoy year round!
I’ve been meaning to try out a s’mores themed recipe for years!
Cookies? Bars? I decided to go with cookie bars to compromise AND because cookie bars/brownies are simply the best, in my opinion.
After deliberating over whether I could actually make these bars fully paleo, I decided to compromise again and settle on a clean-ish gluten free version.
I used gluten free graham crackers and organic vanilla marshmallow creme to make these bars easy to prepare and still on the healthier side!
While I DID consider trying to make both the graham crackers and marshmallow creme homemade, I decided to give up the ambition and make these as quick and easy as possible!
What You Need to Make These S’mores Bars
I love the marshmallow creme I found at Whole Foods! I used a full container for this recipe and it was really the perfect amount.
Aside from the marshmallow creme and gluten free graham crackers, the ingredients here are pretty standard for what I typically bake with.
Here’s everything you’ll need to prepare these bars:
- unsalted butter
- maple sugar, or light brown sugar
- egg
- pure vanilla extract
- blanched almond flour
- gluten free graham cracker crumbs (I used 9 Once Again graham cracker sheets)
- baking soda
- sea salt
- dark chocolate chips or chunks, or chopped dark chocolate
- marshmallow creme (I used Toonie Moonie organics)
How to Make These S’mores Cookie Bars
Preheat your oven to 350°F and line a square baking pan (8”x8”) with parchment paper on the bottom and up the sides.
In a large bowl using an electric hand mixer, cream together the butter and maple sugar until smooth, then beat in the egg and vanilla on low speed. Set aside.
In a separate mixing bowl, combine the almond flour, graham cracker crumbs, baking soda and salt. Add the dry mixture to the wet and beat on low speed to form a thick sticky cookie dough.
Layer about 1/2-2/3 of the dough mixture on the bottom of the prepared baking sheet, then top with half of the chocolate chips.
Layer the marshmallow cream on top of the chocolate, then sprinkle the remaining chocolate chips on top.
Spoon the remaining dough on top of the chocolate and spread with your hands to cover about 3/4 of the chocolate chips and marshmallow cream. There should be some of it peaking out!
Continued..
Bake in the preheated oven for 25-28 minutes or until golden brown and set.
Cool the pan on a wire rack for 20 minutes, then use the parchment paper overhang to remove the bars from the pan to continue to cool on the wire rack.
Once cooled completely, use a sharp knife to carefully cut into 16 bars.
Serve and enjoy! Store leftovers covered at room temperature for the first day, then refrigerate for up to 3-4 days.
I know you’re family will love these s’mores cookie bars as much as we do!
Whether you’re bringing them to a gathering or just making them for fun on a lazy summer weekend, these bars will satisfy everyone’s sweet craving!
Grab your ingredients and preheat your oven because it’s time for the ultimate summer treat! Let’s go!
S’mores Cookie Bars {Gluten Free}
S’mores Cookie Bars {Gluten Free}
Ingredients
- 1/2 cup unsalted butter softened
- 2/3 cup maple sugar or light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups blanched almond flour
- 1 cup gluten free graham cracker crumbs I used 9 Once Again graham cracker sheets
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips or chunks or chopped dark chocolate
- 1 cup marshmallow creme I used Toonie Moonie organics
Instructions
-
Preheat your oven to 350°F and line a square baking pan (8”x8”) with parchment paper on the bottom and up the sides.
-
In a large bowl using an electric hand mixer, cream together the butter and maple sugar until smooth, then beat in the egg and vanilla on low speed. Set aside.
-
In a separate mixing bowl, combine the almond flour, graham cracker crumbs, baking soda and salt. Add the dry mixture to the wet and beat on low speed to form a thick sticky cookie dough.
-
Layer about 1/2-2/3 of the dough mixture on the bottom of the prepared baking sheet, then top with half of the chocolate chips. Layer the marshmallow cream on top of the chocolate, then sprinkle the remaining chocolate chips on top. Spoon the remaining dough on top of the chocolate and spread with your hands to cover about 3/4 of the chocolate chips and marshmallow cream. There should be some of it peaking out!
-
Bake in the preheated oven for 25-28 minutes or until golden brown and set. Cool the pan on a wire rack for 20 minutes, then use the parchment paper overhang to remove the bars from the pan to continue to cool on the wire rack. Once cooled completely, use a sharp knife to carefully cut into 16 bars.
-
Serve and enjoy! Store leftovers covered at room temperature for the first day, then refrigerate for up to 3-4 days.
Nutrition
Want More Gluten Free and Paleo Brownies and Bars? Try One of These!
Peanut Butter Stuffed Blondies
Triple Chocolate Paleo + Vegan Fudge Brownies
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