Vegan S'mores Bars

Let these vegan s'mores bars transport you back to childhood summers. A rich graham cookie crust is made healthier by using oats and non-dairy butter. It's then topped with gooey dark chocolate and toasted mini-marshmallows. Even better than the classic!

Right around this time every summer I start to crave s'mores. If I don't have the opportunity to eat one around a fire, I actually make them using my gas stove, or I make marshmallow chocolate chip cookies.

These treats almost need their own category separate from regular ol' s'mores: the base is a rich and buttery graham cracker cookie made healthier by using oats and non-dairy butter.

Dark chocolate chips are melted on top and spread out to create a deep chocolatey layer, and mini-marshmallows are the pièce de résistance - placed under the broiler for just a few minutes to create that toasted flavor and slightly crispy bite we chase after in the classic campfire treat.

Jump to:

• ⭐️ Why This Recipe Works
• 🍫 Ingredient Notes
• 🔪 How To Make This Recipe
• ⏲ Expert Tips
• 💬 Frequently Asked Questions
• 🍪 Related Recipes
• Vegan S'mores Bars Recipe

⭐️ Why This Recipe Works

• Quick & Easy: Between the prep and bake time, this recipe only takes 40 minutes (and 30 of that is while they are in the oven so you can get other things done...is anyone else watching "Search Party"??)
• Fun Upgrade: You don't need a campfire to make s'mores when you can make rich, chocolatey, gooey, and crispy bars that are so much better than the classic.
• Versatile Party Treats - Because they are in bar form, they are much easier to transport - take them to a summer picnic, potluck, bbq, etc. No one will even know that they're vegan!
• Healthy: Because this recipe is dairy-free/plant-based, it's a little bit better for you and easier on the planet. Of course, there is still a decent amount of sugar so I can't say these are the healthiest summertime treats, but even a small move in the right direction is better than nothing at all!

🍫 Ingredient Notes

• Graham crackers - If you want to use plant-based/vegan graham crackers (many brands contain honey), Nabisco brand does not contain honey.
• Dairy-free butter - One of my favorite dairy-free butter brands is Earth Balance. Sometimes I forget that it's dairy-free - that's how good it is!
• All-purpose flour - Substitute with ¼ cup of whole-wheat flour to make the bars even healthier!
• Plant-based milk - I used almond milk but any plant-based milk will work.
• Vegan dark chocolate chips (60% or higher) - I prefer dark chocolate but if you are not making vegan s'mores bars and you prefer milk chocolate, they will work great here.
• Vegan mini-marshmallows - essential when making anything s'mores-related! If you are not making vegan bars, you can use "regular" mini-marshmallows. (Be sure to try my m&m rice krispie treats!)

🔪 How To Make This Recipe

Preheat oven to 350 degrees F. Line a 8"x8" baking dish with parchment paper.

Add graham crackers to a food processor and blend until fine crumbs are formed. Scrape down sides of bowl.

Add softened butter, flour, oats, brown sugar, milk, vanilla, baking powder, and salt, and blend until well combined.

Transfer cookie dough into prepared baking dish. Use your hands or a rubber spatula to press dough evenly into pan. Bake for 30 minutes.

After dough has finished baking, immediately add chocolate chips on top. Let sit for 5 minutes, and then spread melted chocolate with rubber spatula or back of a spoon until evenly covered.

Add mini-marshmallows and spread in an even layer. Broil for 1-3 minutes, until marshmallows become your preferred level of toasted (watch very closely as they can burn very easily).

Cool for at least one hour before cutting into bars. If you cut them sooner, they will be a gooey mess. Grab parchment paper to lift bars out of the pan and use a sharp knife to cut the bars.

⏲ Expert Tips

• Storage: Place in an airtight container at room temperature for up to 4 days.
• How to freeze: After completely cooled, transfer to a freezer-safe container and freeze for up to 3 months.
• Make ahead: Make the graham crust and chocolate layer up to 24 hours ahead of time, and store covered at room temperature. Add marshmallows and broil a few hours before serving.
• Let bars cool completely before cutting. Ideally, the bars should cool for at least one hour before cutting; cutting too soon will lead to a gooey mess.
• Guittard makes dark (60%) chocolate chips that are vegan. If you want darker vegan chocolate (higher cacao content), I recommend inquiring at Whole Foods or purchasing them online.
• Vegan mini-marshmallows do not contain gelatin, making them vegan-friendly. Trader Joe's makes vegan mini-marshmallows, and Whole Foods might carry them as well.
• Make 'em regular. If you don't need this recipe to be strictly vegan, you can easily substitute regular graham crackers, butter, milk, chocolate chips, and mini-marshmallows. The bars will be just as delicious! 😉

💬 Frequently Asked Questions

🍪 Related Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.