S’mores Cookie Bars
Indulge in these easy, chewy S’mores Cookie Bars, packed with chocolate, marshmallows, and crunchy graham crackers. Made with almond flour, tapioca flour, and natural sweeteners, they’re a healthier take on a classic treat—perfect for snacks, dessert, or meal prep.
Equipment
- 9×9-inch square baking pan
- Parchment paper (enough to line pan with overhang)
- Large mixing bowl
- Rubber spatula
- whisk
- Measuring Cups and Spoons
- Toothpick (for testing doneness)
Ingredients
Bottom Layer:
- 12 graham cracker squares
Cookie Layer:
- 2 tsp pure vanilla extract
- 1 large egg room temperature
- ½ cup coconut sugar
- ¼ cup coconut oil or avocado oil
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- 1 ½ cups almond flour
- ¾ cup tapioca flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup dairy-free dark chocolate chips or regular chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers about 8 sheets
- Maldon salt for topping (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal of the bars later.
- Create the Base: Arrange graham crackers in a single layer to cover the bottom of the pan, breaking pieces as needed to fit snugly. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup until smooth and fully combined.
- Incorporate Dry Ingredients: Add the almond flour, tapioca flour, cinnamon, baking soda, and kosher salt to the wet mixture. Fold gently with a spatula until the dough is uniform.
- Add Mix-Ins: Carefully fold in the chocolate chips, mini marshmallows, and crushed graham crackers, making sure they’re evenly distributed.
- Assemble the Bars: Spread the cookie dough evenly over the graham cracker base, gently pressing it flat. For visual appeal, press a few extra marshmallows and chocolate chips on top.
- Bake: Place in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cover with foil if the edges brown faster than the center.
- Cool Completely: Let the bars cool in the pan for about 45 minutes. This allows the layers to set properly.
- Finish and Serve: Lift the bars out of the pan using the parchment overhang, cut into 12 squares, and sprinkle with Maldon salt if desired.
Notes
- For a perfectly even base, gently press the graham crackers into the pan without crushing them too much.
- Allow the bars to cool completely before slicing to avoid crumbling.
- Coconut sugar and maple syrup provide natural sweetness and a chewy texture, but regular brown sugar can be substituted if needed.
- Mini marshmallows on top create a visually appealing golden finish.
- You can mix regular chocolate chips with mini chips for added texture.
- This recipe is naturally gluten-free and can be made dairy-free by using plant-based chocolate chips.
