Get ready to experience your favorite campfire treat in a whole new way. This recipe brings together a chewy cookie base, a gooey marshmallow center, and rich, melty chocolate, all in an easy-to-make bar.
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These S’mores Cookie Bars are the perfect solution when you’re craving that classic s’mores flavor without the need for a campfire.
This is the ultimate gluten free cookie bar recipe, combining a soft almond flour and graham cracker crust with the gooey, chocolatey goodness you know and love.
A Little Story About This Dish
There’s nothing quite like a perfectly toasted s’more, but let’s be honest, they can be a bit of a project. I was looking for a gluten free s’mores recipe that I could make in my kitchen, any time of year. I wanted all the flavor with none of the mess.
That’s how this recipe for S’mores Cookie Bars came to be. It was the perfect way to layer those classic components—graham cracker, chocolate, and marshmallow—into a decadent and easy-to-serve dessert bar.
By using gluten free graham crackers and a simple cookie dough, these have become my go-to treat for parties and potlucks. They disappear every single time.
Get Ready to Cook!
You are about to assemble a pan of what might be the gooiest, most delicious S’mores Cookie Bars you’ve ever tasted. Let’s review a few crucial tips before you start.
What to Expect
Time: About 1 hour (includes cooling time).
Difficulty: Very easy! It’s a simple layering and baking process.
Before You Begin
The number one rule for success is to let the bars cool completely before slicing. The marshmallow creme and melted chocolate need ample time to set. If you cut into them while warm, you’ll have a delicious, gooey mess. Patience is key!
Lining your pan with parchment paper, leaving an overhang on the sides, is a must. This creates a “sling” that allows you to easily lift the entire block of bars out of the pan for clean, perfect cutting.
Marshmallow creme is famously sticky. To make spreading it easier, you can lightly grease your spatula with a little butter or oil.
The Heart of the Dish: Ingredients You’ll Need
Here are the ingredients you’ll need to create these amazing gluten free dessert bars.
| Ingredient | Amount |
| Unsalted Butter, softened | ½ cup |
| Maple Sugar or Light Brown Sugar | ⅔ cup |
| Large Egg, at room temperature | 1 |
| Pure Vanilla Extract | 1 teaspoon |
| Blanched Almond Flour | 1 ¼ cups |
| Gluten-Free Graham Cracker Crumbs | 1 cup |
| Baking Soda | ½ teaspoon |
| Sea Salt | ¼ teaspoon |
| Dark Chocolate Chips or Chunks | 1 cup |
| Marshmallow Creme | 1 cup |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions to create your perfect pan of S’mores Cookie Bars.
1. Prep Your Oven and Pan:
First, preheat your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, ensuring it goes up the sides to create handles.
2. Make the Cookie Dough:
In a large bowl using an electric hand mixer, cream the softened butter and sugar together until smooth. Beat in the egg and vanilla extract on low speed. In a separate bowl, whisk together the almond flour, gluten-free graham cracker crumbs, baking soda, and salt. Add the dry mixture to the wet and beat on low speed until a thick, sticky cookie dough forms.
3. Create the Layers:
Press about two-thirds of the cookie dough mixture evenly into the bottom of your prepared pan to form the base crust. Sprinkle half of the chocolate chips over the crust.
4. Add the Gooey Center:
Spoon the marshmallow creme over the chocolate chips and use a lightly greased spatula to spread it into an even layer. Sprinkle the remaining chocolate chips over the top of the marshmallow.
5. Top and Bake:
Take small pieces of the remaining cookie dough and dollop them over the top. It doesn’t need to cover everything—it’s nice to let some of the marshmallow and chocolate peek through!
6. Bake to Golden Perfection:
Bake for 25-28 minutes, until the top is golden brown and the edges are set.
7. The Essential Cooling Step:
Remove the pan from the oven and place it on a wire rack. Let the S’mores Cookie Bars cool in the pan for at least 20 minutes, then use the parchment paper handles to lift them out and let them cool completely on the rack before slicing.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers to make your S’mores Cookie Bars absolutely perfect.
Pointers for Perfection
For extra-clean cuts, you can place the fully cooled bars in the refrigerator for about 30 minutes to firm them up even more before slicing with a sharp knife.
How to Store
Store the cut bars in an airtight container at room temperature for the first day to maintain the best texture. After that, refrigerate them for up to 4 days.
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The Ultimate Gluten Free S’mores Cookie Bars
- Total Time: 1 hour 30 minutes (includes cooling)
- Yield: 16 bars 1x
Description
The ultimate Gluten-Free S’mores Cookie Bars! This easy recipe layers a chewy gluten-free graham cracker and almond flour cookie dough with a gooey marshmallow creme center and rich, melted chocolate. A perfect dessert bar for any occasion.
Ingredients
1/2 cup unsalted butter, softened
2/3 cup maple sugar or light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups blanched almond flour
1 cup gluten-free graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup dark chocolate chips or chunks
1 cup marshmallow creme
Instructions
1. Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl with an electric mixer, cream together the butter and sugar until smooth. Beat in the egg and vanilla on low speed.
3. In a separate bowl, combine the almond flour, graham cracker crumbs, baking soda, and salt. Add the dry mixture to the wet and beat on low until a thick cookie dough forms.
4. Press about 2/3 of the dough into the bottom of the prepared pan. Top with half of the chocolate chips.
5. Spread the marshmallow cream evenly over the chocolate chips, then sprinkle the remaining chocolate chips on top.
6. Spoon dollops of the remaining cookie dough over the top, leaving some of the marshmallow and chocolate visible.
7. Bake for 25-28 minutes, or until golden brown and set.
8. Let the pan cool on a wire rack for at least 20 minutes, then use the parchment to remove the bars and let them cool completely before cutting into 16 squares.
Notes
Cool Completely: This is the most important step! The bars are very gooey and need to cool to room temperature to set properly before you can get clean slices.
Graham Crackers: Use your favorite brand of certified gluten-free graham crackers, crushed into fine crumbs.
Storage: Store covered at room temperature for the first day, then refrigerate for up to 4 days for best results.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 247
- Sugar: 19g
- Sodium: 123mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 26mg
For anyone seeking fresh ideas for gluten-free cooking, these recipes are a great place to start: The Best Fudgy Sweet Potato Brownies (Gluten-Free & Vegan!), and The Ultimate Gluten-Free Lemon Bars, and Gluten Free Brownie Waffles.
Your Burning Questions Answered!
Here are answers to common questions about making this gluten free s’mores recipe.
1. Where can I find gluten-free graham crackers?
Most major grocery stores now carry gluten free graham crackers. You can typically find them in the dedicated gluten-free aisle. Brands like Schär, Pamela’s, and Kinnikinnick are popular and widely available options.
2. Can I use mini marshmallows instead of marshmallow creme?
Yes, you can substitute the marshmallow creme with a layer of mini marshmallows. The texture will be slightly different—more chewy and less gooey—but it’s still delicious! Just be sure to press the top layer of dough down slightly to help everything stick together.
3. Why are my bars falling apart when I try to cut them?
The most likely culprit is that the bars were not cooled completely before slicing. The marshmallow creme and melted chocolate are liquid when hot and need to cool to room temperature (or even be slightly chilled) to solidify and give the bars structure. Do not rush the cooling process!
Dig In & Enjoy!
You are now ready to bake a batch of the most decadent and fun dessert bars imaginable. Enjoy every gooey, chocolatey, graham-cracker-filled bite!
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