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S’mores Bars

  • Author: Alexis
  • Prep Time: 20 mins
  • Cook Time: 1 min
  • Total Time: 21 mins
  • Yield: 9-12 1x

Description

These decadent, easy S’mores Bars are made with whole grain oats, graham crackers, and cashew butter for a healthier spin on the classic! With a rich chocolate layer and gooey marshmallows, kids and adults of all ages will adore these bars! Vegan and gluten-free option.


Scale

Ingredients

For the bars:

  • 2 cups Bob’s Red Mill old-fashioned oats (certified gluten-free if necessary)
  • 4 full sheets of graham crackers(certified gluten-free if necessary)
  • ¼ tsp salt
  • 3 tbsp pure maple syrup
  • ½ cup cashew butter (can sub almond butter)
  • ½ cup almond milk

For the chocolate topping:

For the marshmallow topping:

  • 1012 marshmallows, sliced into fourths, or mini marshmallows to cover (vegan if necessary)

Instructions

  1. Line an 8×8 inch square baking dish with parchment paper going both ways.
  2. Place oats and graham crackers in a food processor or blender (I used my Nutribullet). Process until a flour-like consistency is achieved. Dump into a large bowl and add salt, stirring to combine.
  3. Add maple syrup, cashew butter, and almond milk. Stir until you have a ball of “dough.” Using wet hands, press evenly into prepared baking dish.
  4. Make chocolate coating by placing chocolate chips, coconut oil, and cashew butter in a medium microwave-safe bowl. Microwave in 20-second intervals for about a minute, or until melted, stirring each time. Pour chocolate over bars and use a spatula to spread evenly. Freeze for an hour.
  5. Once the chocolate has set, gently remove the bars from the baking dish and transfer to a baking sheet, removing parchment paper. Top with halved marshmallows. Broil for about 45 seconds to a minute or until marshmallows are browned. Watch closely to avoid burning.
  6. Remove from oven and carefully slice into 9-12 bars. If you want the chocolate to firm up again, feel free to re-freeze until set. Store covered on the counter for up to 24 hours or refrigerate for longer.