Gluten-Free S’more Bars
Published Jun 20, 2022 Updated Mar 24, 2023
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Gooey s’mores will always be one of my favorite childhood memory. My NEW Gluten-Free S’more Bars take the classic recipe up a notch. The best part is that there is no campfire required. These can be made right in the oven in under 20 minutes. My Lemon Bars and Strawberry Shortcake Bars are also great healthy dessert options.
What Makes This Recipe Great
These bars are a perfect mix between a cookie and a s’more, two of the best desserts in my opinion. Not only are these good just for a family movie night, but they’re also great for summer BBQs or a fun pool day treat. Again, no flame is required and they are made with simple ingredients and on the table in under 20 minutes.
How to Make These S’more Bars
Ingredient Notes
Gluten-Free Baking Flour 1:1: I always recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. This brand comes with xanthan gum which is very important when getting the final result in this recipe. If you can’t find this brand, make sure whatever Gluten-Free brand you get includes xanthan gum. If you are not gluten-free, you can do a 1:1 sway with all-purpose flour.
Graham Cracker Crumbs: Simply crush up your favorite brand of graham crackers in a food processor to make graham cracker crumbs. My favorite dairy-free and vegan brand are KinniKinnick which can be found at most health food stores or in the gluten-free aisle at Walmart.
Light Brown Sugar: This gives the crust a touch of sweetness. If you want to cut down on sugars, feel free to substitute
Unsalted Butter: Butter is used to help the crust stick together. Feel free to sub your favorite vegan butter if needed.
Vanilla Extract: Adding a couple of teaspoons of vanilla extract enhances the flavor of the crust. I like to use pure vanilla extract for the best results.
Marshmallows: This is the key ingredient to get that gooey texture. I used regular mini marshmallows in this recipe, but you can also substitute vegan marshmallows. I have used them before in this recipe and they work great. Feel free to use marshmallow fluff if desired.
Chocolate Chips: Really any type of chocolate will work, semi-sweet, dark, or milk chocolate. If you are vegan Hu chocolate chips are my favorite.
Salt: Adding a pinch of salt tones down the sweetness and gives the crust a little more balance.
Step by Step
- Preheat the oven to 350F and melt the butter. Make the graham cracker crumbs by adding them to a food processor and processing for 30 seconds or until crumbly.
- In a large mixing bowl add the gluten-free flour, brown sugar, salt, and graham cracker crumbers. Mix together until combined.
- Add in the egg, melted butter, and vanilla extract. Mix together until it becomes a dough.
- Coat an 8×8 or 9×9 baking dish and add 3/4 of the dough to the bottom. Press the dough down until there is an even layer. Bake on 350F for 10 minutes.
- Remove the dough and add the chocolate chips over the top of the dough. Next, add the marshmallows over the chocolate. Finally, add the rest of the dough over the top of the marshmallow.
- Place bake in the 350F oven for 15-17 minutes until bubbly and lightly browned.
- Allow to completely cool for at least 30 minutes to an hour. They will be very hard and crumbly to cut if the bars are still warm. Allow them to cool completely.
Mac’s Pro Tip
Mac’s Pro Tip
Allow To Cool Before Cutting: Make sure to allow the S’more Bars to cool completely before cutting. If you cut them while they are warm, they will crumble and fall apart. The cooling process is a super important step for this recipe to turn out. Allow cooling for at least 30 minutes to 1 hour.
Use Parchment Paper: These bars are super gooey and will stick to the pan. Using parchment paper makes removing the bars easy peasy.
Storage: These S’mores store really well. Store any leftovers in an airtight container in the refrigerator for a week and in the freezer for up to 4 months.
FAQs
Yes, really any type of chocolate will work, semi-sweet, dark, or milk chocolate. If you are vegan Hu chocolate chips are my favorite.
If you are not gluten-free, feel free to substitute all-purpose flour. It is a 1:1 sub.
Absolutely. Simply use vegan butter, vegan marshmallows, and vegan graham crackers.
More Delicious Desserts
Keto Strawberry Shortcake Bars
Gluten-Free S’more Bars
Ingredients
- 1 1/4 cup gluten-free 1:1 baking flour* I used Bob’s Red Mill
- 3/4 cups gluten-free graham cracker crumbs
- 3/4 cup Brown Swerve* packed
- 1/2 cup unsalted butter 1 stick, melted (can use vegan)
- 1 large egg*
- 2 teaspoons vanilla extract
- 2 cup mini marshmallows
- 1 1/2 cup milk chocolate chips can use vegan
Instructions
- Preheat the oven to 350F and melt the butter. Make the graham cracker crumbs by adding them to a food processor and processing for 30 seconds or until crumbly.
- In a large mixing bowl add the gluten-free flour, brown sugar, salt, and graham cracker crumbers. Mix together until combined.
- Add in the egg, melted butter, and vanilla extract. Mix together until it becomes a dough.
- Coat an 8×8 or 9×9 baking dish and add 3/4 of the dough to the bottom (save the rest for the topping). Press the dough down until there is an even layer. Bake on 350F for 10 minutes.
- Remove the dough and add the chocolate chips over the top of the dough. Next, add the marshmallows over the chocolate. Finally, add the rest of the dough over the top of the marshmallow.
- Place bake in the 350F oven for 15-17 minutes until bubbly and lightly browned.
- Allow to completely cool for at least 30 minutes to an hour. They will be very hard and crumbly to cut if the bars are still warm. Allow them to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great dessert. Made it for a spontaneous 4th of July BBQ get together with friends and it was a major hit. Will be printing this for my recipe book.
So happy to hear! Thanks Caty
YAY Caty!!!! I love when my followers let me know that one of my creations is now in the favorites and added to a must have tab in your cookbook. Thank you for connecting with me and letting me know. Happy eating friend.
I doubled the recipe for a friends holiday party and they are VERY good!!!! You will not be disappointed. I used coconut sugar because that’s what I had and it worked out!
Second time making it, one if my favs! First time, I couldn’t find gluten free graham crackers so I subbed gluten free granola. It was a little dryer than with the graham’s but still delicious. This will be a regular in my dessert rotation.
This is so awesome to hear. I actually love the idea of the granola. Thank you
The instructions say to add salt but salt isn’t listing in the ingredients list. How much salt is added? Thanks!
As a person with Celiac’s, it is hard to find and make something so delicious that it makes you think there must be gluten. I made these last night for a small event and teenagers went wild for them. They had no idea they were GF. They are ooey gooey and delicious. Waiting about an hour was the longest wait of my life but necessary for them to come together and “set”. They were still warm and perfect. The chocolate sticking to your hands and the stretchy marshmallow…..I mean come on. I felt like a kid. They were amazing! Thank you for sharing! Side note- I actually didn’t have any GF graham crackers on hand so I used GF shortbread cookies in the processor and added just a touch of cinnamon and yummmm. They still turned out perfect!
I’m thrilled to hear it turned out so well! I love hearing how people make their own tweaks to the recipe. Thanks so much for sharing your feedback!