These gluten-free s'mores bars have everything I love about a classic campfire treat without the hassle or the cost of hunting down expensive gluten-free graham crackers. Instead, I created a buttery graham cracker-style cookie base that bakes right in the pan, then layered it with silky dark chocolate ganache and a fluffy marshmallow meringue that toasts just like a golden campfire marshmallow.
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Skill Level: Intermediate
Shortcut Central: Skip the cookie layer and make a gluten-free graham cracker crust instead.
Flavor Remix: Stir a little espresso powder into the chocolate to deepen the flavor.
Allergy Watch: Gluten-Free, Nut-Free
Gluten-free graham crackers are one of those ingredients that always make me pause at the grocery store. You pay a premium for a tiny box, then crush them into crumbs anyway. I wanted a smarter solution.
Instead of recreating graham crackers from scratch, I borrowed the flavor from graham cracker dough and combined it with the soft, buttery texture of a sugar cookie. The result is a sturdy cookie base with honey, cinnamon, and brown sugar that tastes like a graham cracker but comes together with pantry ingredients.
I also tested these with store-bought marshmallows. But they didn't give me the look or texture I wanted. This marshmallow meringue is surprisingly straightforward to make, spreads beautifully over the chocolate, and browns just like a toasted marshmallow around the campfire.
If you have your heart set on store-bought marshmallows, I suggest you make my gluten-free s'more cookies instead.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Honey: Honey is what gives the cookie base its classic graham cracker flavor. I don't recommend skipping it or replacing it with another liquid sweetener.
- Light Brown Sugar: Stick with light brown sugar. Dark brown sugar can overpower the delicate honey and cinnamon flavors.
- Dark Chocolate: Choose a chocolate with at least 60 percent cocoa solids for a filling that balances the sweetness of the marshmallow topping.
- Heavy Cream: Full fat heavy cream creates the smoothest ganache. Lower fat substitutes won't set the same way.
How to Make GF S'more Bars
A step-by-step visual guide for making gluten-free s'more cookie bars. You can skip to the recipe for the full written instructions.
Make the Cookie Dough
This recipe uses the classic mixing of dry and wet ingredients separately and then combining to form the dough.
Bake and Cool
Let the dough rest for 10 minutes. Smooth out in a layer in your pan- it will be thin.
Make the Chocolate Layer
For the ganache, gently heat the cream instead of bringing it to a full boil. The residual heat melts the chocolate without scorching it, creating a silky filling that spreads easily. Chill until completely firm before moving on.
Make the Marshmallow
The marshmallow topping comes together by warming the egg whites and sugar until the sugar dissolves. You will do this via the double-boiler method (a bowl set over a pan with water) so that it gently heats the egg whites without scrambling them. Whip the egg whites until you get a glossy meringue.
Toast and Serve
Spread the marshmallow topping with swoopy swirls and then toast. I prefer a kitchen torch but a broiler works.
Jen's Recipe Notes
- Let the cookie layer cool completely before pouring on the ganache. A warm base can keep the chocolate from setting properly.
- Only once the ganache is firm can you add the marshmallow layer.
- Cut the bars into small squares for parties and cookie trays or slice larger portions and enjoy them with a fork like a cookie cake.
- If using the broiler, never walk away. The meringue can go from perfectly toasted to burnt in seconds.Wipe your knife clean between cuts for the neatest layers.
Make Ahead and Storing
Make Ahead: Bake the cookie base and prepare the ganache up to two days ahead. Cover w and keep in the fridge. Make and toast the marshmallow meringue just before serving.
Storing: Leftovers can be covered tightly and refrigerated for up to 3 days, though the marshmallow topping is softest and fluffiest on the first day.
Freezing: Do not freeze.
📖 Recipe
Gluten Free S'mores Bars (No graham crackers)
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Ingredients
Graham Cracker Cookie Base
- 1 ¾ cups (224 g) 1:1 gluten-free flour with xanthan gum 217 grams
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- 2 Tablespoons (29.57 ml) honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Chocolate Ganache Filling
- 6 ounces (170.1 g) dark chocolate at least 60% cocoa solids, finely chopped
- 2 Tablespoons (28 g) unsalted butter at room temperature
- ½ cup (118.29 ml) heavy cream
Marshmallow Meringue
- 3 large egg whites at room temperature
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Instructions
Graham Cracker Cookies
- Preheat the oven to 350°F. Butter an 8x8-inch baking dish or line it with parchment paper.
- Into a mixing bowl, sift together the gluten free flour, baking soda, cinnamon and salt. Set aside.1 ¾ cups 1:1 gluten-free flour with xanthan gum, ½ teaspoon baking soda, ¾ teaspoon ground cinnamon, ½ teaspoon kosher salt
- In a large mixing bowl combine the butter, brown sugar and honey. Use an electric mixer or the paddle attachment on a stand mixer, mix on medium for 2 minutes. Add the egg and vanilla, mix until well incorporated.½ cup unsalted butter, ¾ cup light brown sugar, 2 Tablespoons honey, 1 large egg, 1 teaspoon pure vanilla extract
- Slowly add the dry ingredients while mixing on low.
- Spread the batter evenly in the prepared pan and smooth the top. Let the batter rest for 10 minutes before baking.
- Bake for 25 minutes, or until the bars are fully set. Allow to cool fully before moving on.
Chocolate Ganache Filling
- Place the chocolate, butter, and a pinch of salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until it begins to slightly bubble on the edges, but not all the way to a simmer. Immediately pour the cream over the chocolate and butter, and cover the bowl with a plate.6 ounces dark chocolate, 2 Tablespoons unsalted butter, ½ cup heavy cream
- Leave to sit for 5-6 minutes, then whisk vigorously to combine the chocolate and the cream. Pour the chocolate filling onto the cooled cookie base, spread evenly with an offset spatula. Place in the fridge for 1 ½ to 2 hours, or until the filling has set completely.
Marshmallow Meringue
- Make a double boiler by setting a heatproof medium bowl set over a saucepan of simmering water. Whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk, or use a handvmixer and large mixing bowl. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.3 large egg whites, ¾ cup granulated sugar, ½ teaspoon vanilla extract, ¼ teaspoon cream of tartar
- Evenly spread the meringue on top of the chocolate layer. Use a kitchen torch or broil in the oven until lightly browned. Cut into bars and serve.
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