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
