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Gluten Free S'mores Bars

These Gluten Free S'mores Bars are AMAZING! They can be made with or without gluten or dairy depending on your allergy needs. They come together in less than 30 minutes with only a few ingredients.
This recipe is gluten, nut, and dairy free and can be made egg free and vegan-friendly depending on the brand of cookies and marshmallows you choose to use.
Prep Time10 minutes
Cook Time20 minutes
Refrigeration Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, vegan option
Servings: 14 Bars
Calories: 139kcal
Author: Emily Meyer | Eat or Drink

Ingredients

  • 5.5 ounces gluten free boxed cookies See blog post for details on which ones I used
  • 5 tablespoons dairy free butter
  • 1/2 cup dairy free chocolate chips *see notes below
  • 1 1/2 cup mini marshmallows See blog post for vegan option

Instructions

  • Preheat your oven to 350°F and melt your dairy free butter.
  • Crush your gluten free cookies in a zip-lock bag. I just used the side of my rolling pin to crush them. You can also pulse them in a food processor. You're looking for a fine texture, but not as fine as sand. Some small chunks are ok and will add to the texture of your bars.
  • Mix your crushed cookies with your melted butter.
  • Press the cookie mixture into the bottom of an 8x8 square baking pan. If you want a thicker crust you can drop it down to a smaller baking pan.
  • Bake for 8-10 minutes or until crust is slightly golden and butter is bubbly.
  • Top with dairy free chocolate chips then pop your pan under the broiler for a few seconds until the chocolate chips look soft. Pull it out and use a rubber spatula to spread out the chocolate.
  • Top with an even layer of mini marshmallows then place under the broiler for a few seconds until the marshmallows are golden brown. Keep a close eye while doing this step, it happens quick.
  • Let your pan cool then place it in the fridge until the chocolate is set and the crust is no longer warm. This can take about 2 hours. If they crumble when cutting you may need to refrigerate them longer.
  • Cut your bars and store in an airtight container at room temperature.

Video

Notes

Please see the blog post if you have questions on ingredient substitutions.
*With this recipe you'll have a pretty thin layer of chocolate. If you want a very thick, dense, chocolate layer go ahead and double the quantity of chocolate chips.
Same goes for the cookie crust, I went for very thin bars because I liked the crunch that offered. If you prefer a thicker crust layer, either use a smaller baking pan or double the quantity of cookies and butter.
If you are a visual learner make sure to watch the recipe video. :)
 
 
DISCLAIMER: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts and diet advice, please consult your doctor or a trained professional in the field of nutrition.
I am part of the Amazon affiliate program, and some of the product links throughout my recipes will link to Amazon. If you use an Amazon link of mine I earn a very small commission at no extra cost to you. Your use of my affiliate links is always very appreciated as it helps me continue to be able to provide free content while earning an income through affiliates and ads.

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Calcium: 9mg | Iron: 0.5mg