No fire is required to enjoy the gooey, sticky sweetness of these gluten-free S’Mores bars. This classic summer treat is perfect for any season.
Oh, I’m sorry, I meant Gluten Free S’mores Bars! They’re sticky and sweet and really delicious.
Envision a gluten-free graham cracker cookie shell topped with a toasted marshmallow and a sweet chocolate filling. These gluten-free summer dessert bars are just as filling and insanely tasty as the real thing, plus they’re great for sharing.
Sweet S’more Bars Without Gluten
When I first went gluten-free, I couldn’t enjoy conventional s’mores throughout the summer. I would never encourage someone to use gluten-free graham crackers unless they absolutely had to because of the high danger of cross-contamination.
Sure, most gluten-free graham crackers are delicious, but they’re so thick and hard that your s’mores filling—marshmallow and chocolate—will spill out when you bite into one.
These ooey-gooey s’mores bars are the answer; they have a soft cookie foundation made from gluten-free graham cracker crumbs.
You don’t need a bonfire (or a wet wipe) to get the authentic s’mores flavor.
Things Required
To create these bars, you’ll need a few items that you probably already have in your pantry. The following items are required:
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to test this recipe for gluten free baking. Be sure to look for a binder, such xanthan gum, in the blend you choose.
You have two options for gluten-free graham cracker crumbs: either buy pre-made crumbs or make your own by blending or food processing GF graham crackers. The Kinnikinnick brand is one that I absolutely adore.
Powdered baking soda: slightly elevate the bars.
To counteract the sugary s’mores bars, add salt. It would be absolutely delicious to top the cooked bars with a sprinkling of maldon finishing salt.
To make graham crackers without gluten, you need butter. If you want dairy-free bars, you may also make them with vegan or plant-based butter.
Brown sugar gives the cookie base a deliciously chewy texture.
The egg is essential for the consistency of the cookie base.
For an extra dose of comforting flavor, try vanilla extract.
The characteristic sticky sweetness is supplied by marshmallow creme or fluff. The Marshmallow Fluff and Kraft Marshmallow Creme brands are my favorites. Avoid using real marshmallows as a substitute; they will melt into the cookie batter.
I prefer dark chocolate chips, but semi-sweet would do; s’mores, as we all know, may be very sweet. As far as work snacks go, I recommend Enjoy Life Dark Chocolate Morsels.
Strategies for Achieving Your Goals
This show-stopping delicacy is actually rather easy to make, but before you start baking, remember these important tips.
Measure by spooning: instead of dipping the measuring cup into the flour container, level off the top after spooning the gluten-free flour blend into the cup. Because of how compacted the flour becomes, more flour may end up in the recipe than called for.
Rest for at least 12 hours before slicing; otherwise, the bars may crumble, as is the case with most gluten-free baked items. Let cool fully. The base of the cookie can come together and perhaps soften a bit during the resting time.
In every manner, including texture (slightly crumbly, but in a nice way), these bars are evocative of s’mores; chill before slicing. However, chill the bars before slicing if you desire perfectly uniform slices similar to the ones shown above.
No need to light a fire if you want to savor the taste of summer’s most beloved snack—just put on your apron and dive in!
A Gluten-Free Recipe for S’Mores Bars
The first step is: Blend the brown sugar and butter until smooth.
Put the brown sugar and butter into the electric mixer’s bowl (or a big glass bowl if you’re using a handheld mixer) and start mixing. For approximately 2 minutes, while scraping down the bowl halfway through, beat the mixture on medium-high speed until it becomes light and fluffy.
Afterwards, incorporate an egg and vanilla essence by mixing until barely blended.
Step 2: After adding the dry ingredients, set the dough aside to rest.
Incorporate the dry ingredients: salt, gluten-free graham cracker crumbs, baking powder, and gluten-free baking-flour blend. Stir to combine. To allow the gluten-free flour to hydrate, stir the dough thoroughly with a spatula and let aside for 5 minutes.
3 STEP: Before layering the ingredients, spray an 8×8″baking pan with nonstick spray or line it with parchment paper. This will make it easier to remove the bars from the pan once they have baked.
- In the first layer, briefly moisten your fingertips with water before scooping out little more than half of the graham cracker cookie dough. Then, distribute the dough evenly around the pan using your fingers.
- The second layer consists of adding marshmallow crème or fluff and spreading it evenly with the back of a spoon. To reiterate, wet the back of the spoon whenever necessary.
- In the third layer, evenly distribute the chocolate chunks.
Step four: Spoon the leftover graham cracker cookie batter onto the top using a cookie scoop.
Fourth, bake.
Brown the cookie dollops and toast the marshmallow fluff in the oven at 350 degrees for 30–35 minutes, or until the bars are baked.
- Advice: it’s better to overbake these bars than underbake them. Additionally, the center may still look slightly wobbly towards the end, but that’s only the molten marshmallow layer that will solidify again when it cools.
After Step 5, let it cool and then cut it.
Once the bars have cooled to room temperature, set them aside on the counter. Resting for at least 12 hours after cooling will allow the cookie foundation to come together and slice cleanly, as is the case with nearly all gluten-free baked items. But hey, it’s s’mores, so there will be some sticky crumbs!
If you want perfectly uniform slices like the ones in the pictures, chill the bars for a few hours. I sliced these decadent dessert bars into little squares before serving because of their richness.
Tips for Storing
You can keep the cooled S’mores Bars covered on the counter for two or three days, or you can put them in the fridge for up to five days to make them last longer.
These gluten-free S’mores bars are sweet and sticky and absolutely delicious. I hope you love them.
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