Easy Gluten’Free S’mores Bars (Dairy-Free Option)
No campfire required for these gluten-free S’mores bars! You get all the gooey, chocolatey and crunchy goodness of S’mores in these easy-to-make dessert bars which can be baked in your own kitchen and enjoyed all year round!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
S’mores Bars – Your Favorite Campfire Treat Made At Home
When I think of summer grilling parties and cozy fall campfires, S’mores inevitably come to mind as the quintessential campfire dessert.
But let’s face it, you don’t always get to gather around a campfire, and sometimes you just want to eat S’mores without getting a fire going..
These homemade gluten-free S’mores bars are everything you love about campfire S’mores, just in a cookie bar form.
With a buttery graham cracker crust, followed by melted chocolate and gooey marshmallow fluff, then topped off with mini marshmallows and chopped chocolate.. this perfect treat is the stuff of your childhood memories!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for these easy s’mores bars are easily accessible at the local grocery store.
- Easy to Make: Preparing these S’mores cookie bars is uncomplicated, and a batch is ready in under an hour.
- Gluten-Free with Dairy-Free Option: The best part is that this S’mores bars recipe is 100% gluten-free and can easily be made dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these gluten-free S’mores bars.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Butter: If you are lactose-intolerant, make sure to use dairy-free butter instead.
- Sugar: I used light brown sugar, but cane sugar, dark brown sugar or coconut sugar will work just as well.
- Eggs: Eggs help to bind the ingredients together, so make sure to add them in.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you are not keen on the taste of vanilla, feel free to leave it out instead.
- Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Graham Cracker Crumbs: You’ll need approximately 12 to 15 gluten-free graham crackers to get 2 cups of cracker crumbs. Roughly break the crackers and pulse them in a high-speed blender or food processor until you get fine crumbs. You can use either homemade graham crackers or store-bought graham crackers.
- Baking Powder: Baking powder is the only leavening agent used to help the dough rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Marshmallow Fluff: Marshmallow fluff will add to the gooey texture that is so characteristic of s’mores. Make sure to add it in.
- Chocolate Chips: I used semi-sweet chocolate chips, but you can use milk chocolate chips if you prefer. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips instead.
- Mini Marshmallows: While topping with mini marshmallows is optional, it adds to the appearance of the s’mores bars, so I definitely recommend adding them.
- Chocolate: In the same way as the mini marshmallows, adding chopped chocolate on top is optional but definitely makes the bars look better! If you are lactose-intolerant, go ahead and use dairy-free chocolate instead.
How to Make Gluten-Free S’mores Bars:
Beat Butter & Sugar: In a large mixing bowl, beat the softened butter and brown sugar on medium speed about 2 minutes, until the mixture is light and fluffy.
Add Eggs & Vanilla: Add in the eggs and vanilla extract to the butter-brown sugar mixture and continue to beat on medium-high speed for approximately another 1-2 minutes until fully combined.
Add Dry Ingredients: Add the gluten-free graham cracker crumbs, gluten-free 1:1 flour, xanthan gum (if using), baking powder and salt to the same bowl. Continue mixing until thoroughly combined – you will get a thick graham cracker cookie dough.
Press Half of the Dough into Pan: Line a 9” x 13” baking pan with parchment paper, making sure to leave an overhang for easy removal of bars after baking. Using your hands, press half of the dough into an even layer on the bottom of the prepared pan.
Spread Fluff: Gently spread the marshmallow fluff on top of the layer of pressed dough.
Sprinkle Chocolate Chips: Sprinkle the chocolate chips evenly on top of marshmallow layer.
Sprinkle Remaining Dough: Using your hands, crumble and sprinkle the remaining dough in clusters on top of marshmallow layer (you should be able to see the marshmallow fluff peaking through the dough).
Bake Until Golden: Bake in the preheated oven at 350F for 30-32 minutes until edges are golden brown.
Top with Marshmallows & Chocolate, Then Cool: Upon removing pan from the oven, immediately top with mini marshmallows and chocolate bars, and allow the bars to cool in the pan for 5-10 minutes before removing.
Remove & Slice: Remove bars by gently lifting parchment paper and allow to fully cool before slicing and eating.
Dish by Dish Tips:
- Add Marshmallows & Chocolate: While these gluten-free S’mores bars are delicious with or without the added marshmallows and chopped chocolate bar, but it does make a nice decoration if you add it.
- Storing/Freezing: The S’mores cookie bars can be stored in the fridge in an airtight container for up to 3 days, or frozen for up to 3 months. They freeze and defrost beautifully!
Other Gluten-Free Cookie Bars to Bake:
- Chocolate Chip Cookie Bars (Gluten-Free, Dairy-Free)
- Monster Cookie Bars (Gluten-Free, Dairy-Free)
- Chocolate Pecan Bars (Gluten-Free, Dairy-Free)
- Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
- Moist Pumpkin Bars (Gluten-Free, Dairy-Free)
Gluten-Free Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten’Free S’mores Bars (Dairy-Free Option)
- Total Time: 45 minutes
- Yield: 24 cookie bars 1x
- Diet: Gluten Free
Description
No campfire required for these gluten-free S’mores bars! You get all the gooey, chocolatey and crunchy goodness of S’mores in these easy-to-make dessert bars which can be baked in your own kitchen and enjoyed all year round!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups gluten-free 1:1 flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 2 cups gluten-free graham cracker crumbs (from 12 -15 graham crackers)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 7 ounce jar marshmallow fluff
- 2 cups semi-sweet chocolate chips
- 1 cup gluten-free mini marshmallows
- 1/2 cup chopped semi-sweet chocolate
Instructions
- Preheat & Line: Preheat the oven to 350F. Line a 9” x 13” baking pan with parchment paper, making sure to leave an overhang for easy removal of bars after baking.
- Beat Butter & Sugar: In a large mixing bowl, beat the softened butter and brown sugar on medium speed about 2 minutes, until the mixture is light and fluffy.
- Add Eggs & Vanilla: Add in the eggs and vanilla extract to the butter-brown sugar mixture and continue to beat on medium-high speed for approximately another 1-2 minutes until fully combined.
- Add Dry Ingredients: Add the gluten-free graham cracker crumbs, gluten-free 1:1 flour, xanthan gum (if using), baking powder and salt to the same bowl. Continue mixing until thoroughly combined – you will get a thick dough.
- Press Half of the Dough into Pan: Using your hands, press half of the dough into the bottom of the prepared pan.
- Spread Fluff: Gently spread the marshmallow fluff on top of the layer of pressed dough.
- Sprinkle Chocolate Chips: Sprinkle the chocolate chips evenly on top of marshmallow layer.
- Sprinkle Remaining Dough: Using your hands, crumble and sprinkle the remaining dough in clusters on top of marshmallow layer (you should be able to see the marshmallow fluff peaking through the dough).
- Bake Until Golden: Bake in the preheated oven for 30-32 minutes until edges are golden brown.
- Top with Marshmallows & Chocolate, Then Cool: Upon removing pan from the oven, immediately top with mini marshmallows and chocolate bars, and allow the bars to cool in the pan for 5-10 minutes before removing.
- Remove & Slice: Remove bars by gently lifting parchment paper and allow to fully cool before slicing.
- Enjoy: Serve and enjoy these delicious gluten-free S’mores bars!
Notes
Butter: If you are lactose-intolerant, make sure to use dairy-free butter instead.
Sugar: I used light brown sugar, but cane sugar, dark brown sugar or coconut sugar will work just as well.
Eggs: Eggs help to bind the ingredients together, so make sure to add them in.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you are not keen on the taste of vanilla, feel free to leave it out instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Graham Cracker Crumbs: You’ll need approximately 12 to 15 gluten-free graham crackers to get 2 cups of cracker crumbs. Roughly break the crackers and pulse them in a high-speed blender or food processor until you get fine crumbs. You can use either homemade graham crackers or store-bought graham crackers.
Baking Powder: Baking powder is the only leavening agent used to help the dough rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Marshmallow Fluff: Marshmallow fluff will add to the gooey texture that is so characteristic of s’mores. Make sure to add it in.
Chocolate Chips: I used semi-sweet chocolate chips, but you can use milk chocolate chips if you prefer. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips instead.
Mini Marshmallows: While topping with mini marshmallows is optional, it adds to the appearance of the s’mores bars, so I definitely recommend adding them.
Chocolate: In the same way as the mini marshmallows, adding chopped chocolate on top is optional but definitely makes the bars look better! If you are lactose-intolerant, go ahead and use dairy-free chocolate instead.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
