Gluten-Free S’mores Bars

Meaningful Eats

12 servings

These gluten-free s’mores bars feature a chewy graham cracker cookie crust, a rich, chocolatey layer, and gooey marshmallow creme.

They’re always a crowd favorite and disappear fast at parties!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Author Erin Collins

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 8x8 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

Gluten-Free: Use a quality gluten-free flour blend that contains xanthan gum. My favorite is King Arthur! For the graham crackers, use your favorite gluten-free brand.

Dairy-Free: Use dairy-free butter and chocolate bars. And double-check that the graham crackers and marshmallow creme brands you want to use do not include dairy.

To Make-Ahead: Assemble the bars up to 1 day in advance, cover tightly, and refrigerate. The next day, let the bars sit out at room temperature for 15-20 minutes before baking.

To Store: Let cool and store in an airtight container at room temperature for up to 5 days.

To Freeze: I don't recommend freezing the bars as it may change the texture.

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