Erin’s Recipe Rundown
Texture: Thick chocolate, gooey marshmallow, and two chewy graham cracker cookie layers.
Taste: Sweet, chocolatey goodness.
Ease: An easy, less messy, version of campfire s’mores!
Top Tips: I highly recommend letting the bars cool completely before serving for the best results!
Recommended GF Flour: My favorite for this recipe is King Arthur Gluten-Free Measure-for-Measure Flour.
Would I make these again? 100% yes! This tray bake version of the classic treat is the perfect summer party recipe. A total crowd-pleaser and no campfire needed!
xoxo erin
Featured Comment
From Sharina: “These s’mores bars are a hit! Kids at my nephew’s birthday party loved them. So delicious and a total crowd favorite!“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free s’mores bars. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: It’s important to use a high quality gluten-free measure-for-measure flour blend that contains xanthan gum, like King Arthur.
- Gluten-free graham crackers: You can use any brand you like! Some of the most popular gluten-free brands include Pamela’s, Schar, and Kinnikinnick. Check out this post on gluten-free graham crackers for more ideas.
- Marshmallow creme: Any brand of marshmallow creme will work. Most brands do not contain gluten, but it’s always good to double-check the label!
- Chocolate: The key to ultra chocolatey s’mores bars is to use extra-thick chocolate bars. I like to use the XL Hershey’s Bars.
For more favorite gluten-free recipes, try these gluten free chocolate chip cookies, gluten-free banana bread, gluten-free angel food cake and gluten-free peach cobbler.
How to Make Gluten-Free S’mores Bars
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the graham cracker cookie crust by first creaming the butter and two kinds of sugar together. I like to use a stand mixer for ease, but an electric hand mixer will work too!
Mix in the egg and vanilla, then add in the gluten-free flour, baking, powder, and salt with the mixer on low. It helps to scrape down the sides of the bowl halfway through so that it gets totally combined. Finally, stir in the crushed up gluten-free graham crackers.
Make the top cookie layer first by pressing 1/2 of the dough into the parchment-lined pan. Once it’s shaped, you can lift the parchment paper straight out of the pan to move the top cookie out of the way for now.
Line the pan a second time and press the rest of the dough into the pan to form the bottom cookie layer. Add a layer of chocolate bars, then a layer of marshmallow creme. Gently flip the top cookie onto the marshmallow and bake until golden brown.
Gluten-Free S’mores Bars
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (53g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (150g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 5-6 ounces (160g) gluten-free graham crackers, crushed into crumbs
- 2 4-ounce extra thick chocolate bars
- 7 ounces (198g) marshmallow creme
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch baking dish with parchment paper.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, granulated sugar and brown sugar. Cream together until well-mixed, 2-3 minutes.
- Add the egg and vanilla extract and mix until combined.
- Add the gluten-free flour, baking powder and salt. Mix on low speed until totally combined, scraping down the bowl once halfway through.
- Stir in the gluten-free graham cracker crumbs.
- Press 1/2 of the dough into the bottom of the parchment-lined pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
- Line the pan with parchment again and press the remaining dough into the bottom of the pan. Top with the chocolate bars, then spread the marshmallow creme over the top of the chocolate. Flip the top cookie layer on top.
- Bake for 25-30 minutes, or until golden brown. For best results, let cool completely before serving. Enjoy!
Notes
Nutrition
This post was originally published in June 2023. It was updated with new photos and instructions in June 2025.
I make this all the time to bring to my family members, who are Celiac. It is so decadent and delicious and you don’t need to collect kindling or firewood to make them!
Hi Lisa, yes, that’s a huge perk! 🙂 Thanks so much for sharing!
These are AMAZING! They are requested at every family party-even those who aren’t gluten free love them!
Hi Michelle, that’s awesome! Love hearing that, thanks for the review.