Print

Gluten Free S’mores Cookie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 49 reviews

These Gluten Free S’mores Cookie Bars combine the nostalgic flavors of classic s’mores with a soft, chewy gluten-free graham cracker cookie base, topped with gooey marshmallow fluff and melty chocolate chips. Perfect as a sweet treat for those avoiding gluten, these bars bake up golden and bubbly, delivering a deliciously rich dessert with a homemade touch.

Ingredients

Wet Ingredients

  • 113 grams unsalted butter, at room temperature
  • 100 grams light brown sugar
  • 40 grams granulated white sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 165 grams Gluten Free Flour (with xanthan gum)
  • 110 grams ground Gluten Free Graham Crackers
  • 10 grams cornstarch
  • 2 teaspoons milk powder (optional)
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Toppings

  • 120 grams Marshmallow Fluff
  • 100 grams chocolate chips

Instructions

  1. Grind Gluten Free Graham Crackers: Place gluten-free graham crackers in a food processor or blender and grind until finely crushed. Alternatively, crush crackers in a ziplock bag using a rolling pin until very fine.
  2. Combine Dry Ingredients: In a small bowl, mix ground graham crackers, gluten free flour, cornstarch, milk powder (if using), baking powder, cinnamon, and kosher salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream room temperature butter, light brown sugar, and white sugar for 5 minutes until light and fluffy. Scrape down sides and paddle halfway through mixing for even creaming.
  4. Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix for 30 seconds, scrape down the bowl and paddle, then mix for an additional 30 seconds.
  5. Incorporate Dry Ingredients: With mixer on low, gradually add the dry ingredient mixture. Mix until just combined, scraping down sides to ensure even incorporation. The dough will be soft.
  6. Chill Dough: Refrigerate the cookie dough for 20 to 30 minutes to make handling easier during assembly.
  7. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with foil or parchment paper, leaving overhang for easy removal, and spray with non-stick spray.
  8. Assemble Base Layer: Spread about two-thirds of the chilled cookie dough evenly over the bottom of the prepared pan using an offset knife or your fingers.
  9. Add Marshmallow Layer: Spread marshmallow fluff evenly over the cookie dough layer. To ease spreading, heat your spreading tool with hot water or a torch, and avoid spreading marshmallow all the way to the edges.
  10. Sprinkle Chocolate Chips: Evenly distribute chocolate chips over the marshmallow layer.
  11. Top with Remaining Dough: Using your hands, form the remaining cookie dough into thin disks and gently place them over the chocolate-coated marshmallow. It’s okay if some marshmallow and chocolate remain visible.
  12. Bake the Bars: Bake at 350°F for 18 minutes, then carefully rotate the pan and bake for an additional 10 to 14 minutes until the cookie dough is golden brown and marshmallow fluff is puffed.
  13. Cool Completely: Remove the bars from the oven and allow to cool fully on a wire rack before cutting to let the marshmallow set.
  14. Set in Freezer for Easy Cutting: For cleaner slices, freeze the bars for 10 to 15 minutes before cutting to firm up the marshmallow layer and reduce stickiness.

Notes

  • Make sure all wet ingredients are at room temperature for best mixing results.
  • If you do not have ground gluten free graham crackers, pulse gluten free crackers in a food processor until fine.
  • Allowing the dough to chill is essential for easier handling and spreading.
  • Using foil with overhang makes it easier to lift the bars out of the pan after baking.
  • Do not spread marshmallow fluff all the way to the edges to prevent sticking.
  • Freezing the bars before cutting will help achieve clean slices and less sticky edges.
  • Milk powder is optional but adds a slight richness to the crumb texture.

Find it online: https://flavorspath.com/gluten-free-smores-cookie-bars-recipe/