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Gluten-Free S’mores Bars Recipe

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3.8 from 5 reviews

These Gluten-Free S’mores Bars combine the nostalgic flavors of classic s’mores with a chewy, gluten-free cookie base. Featuring layers of buttery graham cracker dough, gooey marshmallow fluff, and melty semi-sweet chocolate chips, these bars are baked to golden perfection for a deliciously indulgent treat perfect for any occasion.

Ingredients

Base Layer

  • 1/2 cup Butter, softened (113 grams/1 stick)
  • 3/4 cup brown sugar (150 grams)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free measure-for-measure flour (120 grams)
  • 1 cup gluten-free graham cracker crumbs* (120 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Filling & Topping

  • 1 (7 oz.) container marshmallow fluff or marshmallow creme (do not substitute marshmallows)
  • 1 cup semi-sweet chocolate chips or chopped chocolate bars
  • Remaining 1/2 cup Butter, softened (113 grams/1 stick) – included in the base dough total
  • Remaining 3/4 cup brown sugar (150 grams) – included in the base dough total

Instructions

  1. Preheat & Prep. Start by preheating your oven to 350 degrees F. Line an 8×8 inch metal pan with parchment paper or foil to prevent sticking and protect your pan. Parchment paper is preferred to avoid scratches.
  2. Cream The Butter And Sugar. In a large mixing bowl or stand mixer bowl, combine the softened butter and brown sugar. Cream together for 2-3 minutes until the mixture becomes smooth, light, and fluffy—this ensures a tender base.
  3. Add Egg & Vanilla. Beat in the room temperature egg and vanilla extract to the butter and sugar mixture, mixing until fully combined and smooth.
  4. Add Dry Ingredients. Scrape down the bowl’s sides, then add the gluten-free flour, gluten-free graham cracker crumbs, baking powder, and kosher salt. Mix gently until just combined, avoiding overmixing to keep the dough tender.
  5. Pat Out The Base Layer. Use about two-thirds of the dough and press or pat it evenly into the prepared pan. The dough will be sticky, so take your time and use an offset spatula for an even surface. It doesn’t have to be perfect, just even.
  6. Spread With Marshmallow. Spread the entire jar of marshmallow fluff evenly over the base cookie layer, making sure to cover it completely for that classic gooey center.
  7. Sprinkle With Chocolate Chips. Evenly sprinkle the semi-sweet chocolate chips or chopped chocolate over the marshmallow layer to create a rich, melty topping.
  8. Add The Top Layer. With the remaining one-third of the dough, pinch off small dollops, flatten them slightly, and distribute them over the chocolate layer. There won’t be enough dough to cover all the marshmallow, allowing some to show through for extra gooeyness and texture.
  9. Bake. Place the pan in the preheated oven and bake for 25 to 28 minutes. The bars should be set and starting to turn golden on top. The center may jiggle slightly due to the marshmallow layer—that’s normal and means gooey perfection!
  10. Cool Completely. Allow the bars to cool completely in the pan. For clean, neat slicing, refrigerate the bars to firm them up since they’re quite gooey when warm.
  11. Storage. Store any leftovers in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days, or freeze up to 2 months for longer storage.

Notes

  • Do not substitute marshmallow fluff with marshmallows as the texture and meltability differ.
  • Chilling the bars before cutting helps achieve cleaner slices due to the gooey marshmallow layer.
  • If you don’t have gluten-free graham cracker crumbs, you can crush gluten-free graham crackers finely to make your own.
  • Use an offset spatula for easier and more even spreading of dough and marshmallow layers.
  • These bars are best enjoyed within a few days for optimal freshness but can be frozen to extend shelf life.

Find it online: https://bitezly.com/gluten-free-smores-bars-recipe/