Vegan S'mores Bars Recipe
Let these vegan s'mores bars transport you back to childhood summers. In this easy recipe, a rich graham cookie crust is topped with gooey dark chocolate and toasted mini-marshmallows. Even better than the classic!
Servings: 9 bars
Calories: 327kcal
Ingredients
For the graham cookie crust:
- 8 (full) graham crackers (1 cup of crumbs)
- ½ cup dairy-free butter, softened
- ½ cup all-purpose flour
- ¼ cup old-fashioned oats
- ¼ cup light brown sugar
- 3 Tablespoons plant-based milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
For the chocolate-marshmallow topping:
- 10 ounces vegan dark chocolate chips (60% or higher)
- 1 ¾ cups vegan mini-marshmallows
Instructions
Make the graham cookie crust:
- 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 the 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.
Assemble the chocolate-marshmallow topping:
- 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. Turn on broiler, and place bars under broiler 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.
Notes
- 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.
- Make 'em non-vegan. 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! 😉
Nutrition
Calories: 327kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 252mg | Potassium: 29mg | Fiber: 3g | Sugar: 27g | Calcium: 69mg | Iron: 3mg