S’mores Cookie Bars

Say hello to your new favorite summertime dessert—S’mores Cookie Bars!

For months I have been talking about making a s’more dessert and I finally did it. This recipe is basically all the classic, delicious flavors of a s’more mixed with my Perfect Paleo Chocolate Chip Cookies in a bar and I am thrilled with how they turned out.

ingredients:

• Graham Crackers
• Pure Vanilla Extract
• Large Egg
• Coconut Sugar
• Coconut Oil
• Maple Syrup
• Ground Cinnamon
• Almond Flour
• Tapioca Flour
• Baking Soda
• Kosher Salt
• Dairy-Free Dark Chocolate Chips
• Mini Marshmallows
• Maldon Salt

step-by-step:

step one: prep your pan and start your base

While preheating your oven, it is important to get your pan prepped to make removing your baked bars easier. Using parchment paper, create a sling in a 9-inch square pan. Next, line the bottom of the pan with the graham cracker squares.

step two: make the cookie layer

Next, you’ll make your cookie base by combining all of your cookie basics then folding in chocolate chips (I like to use a combo of mini and regular-sized), marshmallows, and crushed graham crackers.

step three: add the cookie mixture to pan and bake

After adding the cookie mixture in the pan, for aesthetic reasons, I like to additionally press in some extra marshmallows and chocolate chips into the top of the cookie mixture to make it extra pretty! Next, bake until golden brown and center is cooked (tenting with foil if browning too quickly).

step 4: cool, slice, and enjoy!

Once baked, removed from the oven and let cool in the pan (sprinkling with Maldon if preferred). Using the sling, remove from the pan, slice, and dig in.

These S’mores Cookie Bars are the perfect treat to have while hosting, to bring to a friend’s gathering, or to have for school lunches once school is back in session. No matter when you make these, they are sure to be a hit and I cannot wait for you to enjoy as much as my family does!

Looking for another delicious dessert? Try these!

Strawberry Shortcake Cookie Bars

Salted Citrus Bars

Gluten-Free Take 5 Bars

Brown Sugar “Pop-Tart” Cookies

5 from 7 votes

S’mores Cookie Bars

Total: 1 hour hr 10 minutes mins

Servings: 12 Bars

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Ingredients 

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For the Bottom Layer:

• ▢ 12 graham cracker squares

For the Cookie Layer:

• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 large egg, room temperature
• ▢ 1/2 cup coconut sugar
• ▢ 1/4 cup melted coconut oil
• ▢ 1/4 cup maple syrup
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1½ cups almond flour
• ▢ 3/4 cup tapioca flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon kosher salt
• ▢ 1 cup dairy-free dark chocolate chips (sub regular chocolate chips if preferred; I also like to use a mixture of mini chocolate chips and regular sized!)
• ▢ 1 cup mini marshmallows
• ▢ 1 cup crushed graham crackers about 8 sheets (I put in a zip top bag and crush with the bottom of a heavy skillet until a coarse powder consistency)
• ▢ Maldon salt (optional, for topping)

Instructions 

• Preheat the oven to 350℉ and line 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly. Set aside.
• In a large bowl, whisk together the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup until very well combined.
• Add the cinnamon, almond flour, tapioca, baking soda, and kosher salt. Using a rubber spatula, stir until just combined. Fold in the chocolate chips, marshmallows, and crushed graham crackers.
• Evenly distribute the dough on top of the graham crackers and carefully press flat into an even layer over the graham crackers. I like to press in some additional mini marshmallows and chocolate chips. It just makes it look prettier so you can see what’s inside the bars from the top.
• Transfer to the oven and bake for 25 TO 30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
• Allow to cool completely, about 45 minutes, before lifting bars out of pan to cutting into squares. Sprinkle with Maldon salt, if desired, while cooling.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 12 Bars

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Photography by Eat Love Eats.