Gluten-Free S’mores Bars

S’mores bars are one of those desserts I make when I want something nostalgic without a lot of effort. The base is a buttery graham cracker crust made from crushed gluten-free graham crackers, brown sugar, butter, and a little cinnamon. It bakes for 10 minutes, then gets topped with chocolate chips and mini marshmallows and goes back in the oven until everything is melted together. The last layer is more chocolate chips, more marshmallows, and broken graham cracker pieces that get toasted with a kitchen torch right before serving.

The whole thing takes about 25 minutes and makes enough to feed a crowd. I bring these to summer cookouts and backyard parties because they travel well and everyone loves them, whether they eat gluten-free or not.

Why You’ll Love This Recipe

• All the s’mores flavor without a campfire. Graham cracker crust, melted chocolate, and toasted marshmallows in a bar you can make in a regular oven.
• Ready in 25 minutes. Five minutes of prep, two rounds of baking, and a quick pass with the kitchen torch.
• Makes enough for a crowd. A 9×13 pan gives you 16 bars, which is plenty for a party or a backyard cookout.

Ingredient Notes

• Gluten-free graham crackers – Kinnikinnick S’moreables are my go-to. They’re gluten-free and vegan and easy to find at most grocery stores. You can also use my homemade gluten-free graham crackers if you want to make them from scratch.
• Unsalted butter – Melted and stirred into the graham cracker crumbs to form the crust. Use unsalted so you can control the salt level. For dairy-free, Earth Balance buttery spread works well here.
• Brown sugar – Gives the crust a slight molasses flavor that tastes more like a real graham cracker than granulated sugar would.
• Ground cinnamon – Just a small amount adds warmth to the crust without being noticeable on its own.
• Chocolate chips – I like semi-sweet chocolate chips best for these smores bars. They’re so rich and decadent. However, feel free to use your favorite chocolate chips. Milk chocolate and dark chocolate will work just as well. If you need dairy-free or vegan, use your favorite vegan chocolate chips brand. I like Guittard Dark Chocolate Chips which have no dairy in them.
• Mini marshmallows – For best results, use mini marshmallows instead of the regular size. They’ll melt easier for solid marshmallow layer. I use Campfire brand marshmallows, which are labeled gluten-free, but generally almost all marshmallow brands will be gluten-free. If you need vegan, use Dandies which don’t use gelatin.

Don’t Skip the Kitchen Torch

Toasting the top layer of marshmallows with a kitchen torch is what gives these bars that authentic s’mores look and flavor. If you don’t have one, put the bars under the broiler for 1 to 2 minutes instead. Watch them closely either way because the marshmallows go from golden to burnt very quickly.

FAQs

Yes. If you don’t need this recipe to be gluten-free, regular graham crackers work in the same measurements. I make mine with gluten-free graham crackers because I have celiac disease, but the recipe works either way.

Yes. Cut the recipe in half and use an 8×8-inch baking dish instead of a 9×13. The bake times stay the same, just check the crust at the 8 minute mark since a smaller pan may cook slightly faster.

Run a sharp knife under hot water and wipe it dry before each cut. The warm blade cuts through the marshmallow cleanly instead of dragging it. Letting the bars cool completely first also helps significantly.

If you don’t have a kitchen torch, you can toast the marshmallows by placing the s’mores bars under the broiler in your oven for about 1-2 minutes. Keep an eye on the bars as they will burn quickly.

Expert Tips

• Let the bars cool completely before slicing. The marshmallow layer needs time to set. If you cut them while they’re still warm, the bars will fall apart and the marshmallow will stick to everything.
• Reserve some chocolate chips, marshmallows, and graham cracker pieces for the top. The final layer is what makes these look like s’mores bars instead of just a baked graham cracker situation. Set aside about a cup of each before you start.
• Line the pan with parchment paper and leave an overhang on the sides. This makes it easy to lift the whole slab out of the pan before slicing instead of trying to cut and serve directly from the dish.

Storage Instructions

Storing: Store leftover bars in an airtight container at room temperature for up to 5 days. The marshmallow texture starts to change after that.

Make ahead: These bars are a good make-ahead dessert. Bake them the day before, let them cool completely, and store covered at room temperature. Toast the top marshmallows with the kitchen torch right before serving for the best presentation.

Freezing: I don’t recommend freezing these bars. The marshmallows get very hard when frozen and don’t come back to the right texture after thawing.

Serving Suggestions

These bars are easy to bring to a cookout or backyard party alongside other desserts. My Gluten-Free Chocolate Chip Cookie Bars are a good companion on the same dessert table since they’re just as easy to make and travel well. If you want to use your gluten-free graham crackers in another s’mores recipe, my Gluten-Free Air Fryer S’mores are ready in under 5 minutes when you want one or two without making a whole batch of bars. And if you want to make the crust from scratch, my Gluten-Free Graham Crackers work perfectly here.