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.
These were probably the best thing I’ve ever eaten! My only issue was the marshmallow fluff was a HUGE mess. I chilled them for overnight and it was just everywhere, impossible to package them up into cute little squares. I’m nervous to try marshmallows and have it not be as good
Hi Ari, we’re so pleased to hear you loved the flavor so much! We’re sorry for the mess! A warm kitchen or high humidity could be at play, but that’s a tricky one to troubleshoot. We haven’t encountered this one before. If you decide to give the regular marshmallows a try, we’d love to hear how it goes!
I got so many compliments on these at a party and had so many people ask for the recipe. I let them know it was a meaningful eats recipe and forwarded it onto them. They are delicious and definitely will be made a lot in the future!!
Aww, thank you for sharing the recipe with others! We’re so happy to hear the bars were a hit at the party. Thank you for sharing your positive experience with us!
Love this bar!! I did 1 bar of milk chocolate and 1 dark chocolate. Turned out perfect.
Yay! We’re so glad you loved the s’mores bars! Thank you for your positive feedback, Katie.
Sosa pls yet so decadent!
We’re so pleased you enjoyed the bars, Marita! Thank you for your positive feedback!
These were delicious! I will keep this recipe in my GF/DF hall of fame and break it out for pot lucks regularly.
Wow thank you for such amazing feedback, Kerri! We’re so happy to hear this recipe has become a new go-to for you. Happy baking!
These are flat out delicious, like a s’more made with a chocolate chip cookie. I used thick Hershey bars as that’s what we use with s’mores and they were delicious. Thank you Erin for all the wonderful recipes for us GF folks!!!
We’re so pleased to hear how much you enjoyed the recipe, Jessica! Thank you for your kind feedback!
Is there any reason we can’t use marshmallows instead of the fluff? I would think it would just melt…any advice is appreciated!
Hi Kaiya, thank you for your question! You can use marshmallows, they just don’t spread as evenly, leaving pockets/gaps instead of a smooth layer. They can also make the bars harder to cut. If you’d prefer marshmallows over fluff, mini marshmallows would probably work best! Happy baking!
These had good flavor. However, my top fell apart when I cut them and then the marshmallow oozed everywhere. I waited until they were completely cooled before cutting also. Any suggestions?
Hi Natalie, we’re so glad you enjoyed the flavor! We’re sorry you had that experience with the top cookie layer. Using a warm, sharp knife and wiping it clean between cuts can help as you won’t need to press as hard or saw, and can cut with clean motions to avoid cracking. You can also chill the cooled bars for 30 minutes to an hour before cutting so that the marshmallow layer isn’t gooey when cutting. Once it returns to room temperature the texture should become gooey again. We hope these ideas help!
What size pan would you recommend if doubling the recipe?
Hi Erin, a 9×13 would work best for a double recipe. We hope you enjoy the s’mores bars!
I love your recipes and your detailed instructions with tips, like the brands you prefer. What chocolate bars are extra thick?
Hi Eileen, so sorry for our delay in responding! We recommend the XL Hershey Bars for this recipe. They’re sold many places (we typically get them at Target). Thank you for such kind feedback about Erin’s recipes! Happy baking!
These are fantastic! Super easy to make too. Thanks for this recipe. Quick question….best way to store them??? Wrapped on the counter or fridge??
Thank you for sharing your positive feedback with us, Cindy! We’re so glad you like them. We recommend storing them in an airtight container at room temperature for up to five days.
These look so good. But I’m having a hard time finding GF graham crackers. Do you think I could use gluten-free graham cracker pie crust instead? I would crumble up the pie shell and repress it into a 8 in square pan.
??? Let me know what you think. Thanks
I wouldn’t use the gluten-free graham cracker pie crust as the bottom layer. But you could crumble it up and use 5-6 ounces of it in place of the graham crackers in the cookie dough base no problem!
These s’mores bars are a hit! Kids at my nephew’s birthday party loved them. So delicious and a total crowd favorite!
You had me at s’mores!! And, the fact that they are gluten-free makes them even better! They taste so good!!
These were such a huge hit! Thank you for making going gluten free so easy!