No Bake S’Mores Bars

These No Bake S’mores Bars require just six ingredients, no fire and ready in about 30 minutes. Great for cookouts, kids and adults alike.

No fire needed for these s’mores! This easy no bake recipe is perfect in so many ways…

• Requires minimal ingredients.
• It’s quick – ready in about 30 minutes including chill time.
• Vegan friendly – you can use vegan marshmallows (I used the Dandies brand).
• Gluten free friendly – you can use gluten-free graham crackers.
• Mainly fruit sweetened – the crust just requires a few ingredients.
• Great for summer cookouts, 4th of July, or how about a kids’ lunchbox treat?!

Oh, and this dessert is actually pretty healthy, all things considered.

Healthy No-Bake S’mores Bars

The crust is made of medjool dates, cashew butter and graham crackers – that’s it.

The filling is melted dark chocolate and cashew butter, which gives the center a fudgy feel.

And the topping is just mini marshmallows… which isn’t necessarily “healthy” but well, that’s besides the point. You can’t make s’mores without marshmallows!

All You Need Are These 6 Ingredients!

• graham crackers – Like I said, feel free to use gluten-free ones!
• Medjool dates – I always used Medjool dates because they’re soft and super juicy. But if for whatever reason your dates are a little dry, you can soak them in water first.
• ground cinnamon – adds a little extra flavor to the crust, balancing out the sweetness from the dates.
• cashew butter – You can also use almond butter, peanut butter, or a blend. If you’re looking for a nut-free friendly version, sunbutter would also work.
• chocolate chips – I like dark but feel free to use your favorite. If making for kids, you might want to use a semi-sweet chocolate or milk chocolate.
• mini marshmallows – wouldn’t be a s’mores without marhsmallows!

Easy to Make in a Food Processor

This smores bar recipe couldn’t be easier – the bars are ready in just a few steps…

1st Layer – the Crust

First you’ll make the crust by combining the graham crackers, cinnamon, medjool dates and cashew butter together. Process until the mixture is sticky.

You’ll then press the mixture down flat into a prepared 8×8 pan. This can be placed in the fridge while you move onto the next step.

2nd Layer – Fudgy Chocolate

Next up is melting the chocolate and cashew butter (or whatever nut/seed butter you’d like) together and pouring on the chilled crust layer.

3rd Layer – Marshmallow topping

Then while the chocolate layer is still setting, you can add the mini marshmallow topping. Pop in the freezer to set before broiling the marshmallows.

NOTE: Broiling the marshmallows is an optional step but definitely gives the s’mores bars a more “authentic” feel.

Place the bars back in the fridge to set before cutting into.

Once the bars have fully set, lift the bars out of the pan using the parchment paper, place on cutting board and use a large sharp knife to cut into squares.

And that’s all there is to it! In about 30 minutes you’ve got yourself the perfect no bake treat to bring to your next backyard BBQ.

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

★★★★★

5 from 2 reviews

How to Make…

No Bake S’Mores Bars

These No Bake S’mores Bars require just six ingredients, no fire and ready in about 30 minutes. Great for cookouts, kids and adults alike. You will love how simple and delicious these are! Vegan and gluten free friendly recipe.

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Diet: Vegan

• Yield: 16 bars 1x
• Scale: 1x2x3x

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Ingredients

Crust

• 10 Medjool dates, pitted/soaked for 10 minutes
• 8 graham crackers 
• ¼ tsp ground cinnamon
• ¼ cup nut or seed butter (cashew, almond, peanut or sunbutter all work)
• 1 TBSP coconut oil

Chocolate Layer

• 1 ½ cup chocolate chips
• ¼ cup nut or seed butter (cashew, almond, peanut or sunbutter all work)

Topping

• 2 cups mini marshmallows (I used Dandies brand, vegan-friendly)

Instructions

1. Line an 8×8 or 9×9 pan with parchment paper; set aside.
2. Make the crust: In bowl of food processor, add pitted/soaked dates, graham crackers, cinnamon, and nut/seed butter. Begin processing the mixture until ingredients start to break down, then add the coconut oil and process again until mixture becomes sticky. The mixture should stick together when pressing between fingers. Transfer mixture to lined baking pan; set aside.
3. Melt the chocolate: in medium saucepan over low heat, melt chocolate chips and nut/seed butter together, stirring until smooth and fully melted. Pour onto the crust layer.
4. Marshmallow topping: add mini marshmallows onto chocolate layer while still warm. Place pan in freezer for about 10 minutes, for fridge for about 20.
5. Broil option: to broil marshmallow topping, place pan on top rack in oven and set oven to broil at 400ºF. Carefully watch topping, broiling for about 3 minutes. Every oven is different so watch carefully. The safer option would be to use a cooking torch if you have one. Once marshmallows have browned, place pan back in fridge, about 15 minutes, so chocolate can set.
6. Lift bars out of pan, placing on cutting surface. Use large sharp knife to cut bars into 16 squares. Bars can be stored at room temperature or in fridge. 

Recipes Notes:

If looking to make this recipe grain-free and want to sub the graham crackers with crunchy cookies (I recommend Simple Mills), you’ll likely need about 8-10 cookies or so. I did not test it this way, but add enough to the food processor while processing with dates until sticky texture forms. Careful not to over-process.

Bars best enjoyed within one week.

Category: Dessert Method: No Bake Cuisine: American
Keywords: dessert, smores, no bake bars
Author: Ashley @ Fit Mitten Kitchen