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. Vegan and gluten free friendly.
Why You’ll Love These!
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?!
- A healthier treat!
S’mores Bar Recipe
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!
You Just Need 6 Ingredients!
- graham crackers – feel free to use gluten free ones as needed.
- Medjool dates – I always used Medjool dates because they’re soft and super juicy. But if 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 marshmallows! You could use regular sized marshmallows as well, I just haven’t made them that way.
Easy to Make Using a Food Processor
This s’mores bar recipe couldn’t be easier. It’s made of three layers and it’s quick to put together.
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).
Then pouring the melted chocolate onto the chilled crust layer.
3rd Layer – Marshmallow topping
Then while the chocolate layer is still setting on top of the chilled crust, add the mini marshmallows.
Pop in the freezer to set before broiling or torching the marshmallows.
Broil or Use a Food Torch
Broiling the marshmallows is an optional step but definitely gives the s’mores bars a more “authentic” feel. If you have a food torch, you can use that to give the marshmallows a toasty topping.
Final Step – Chill
Place the bars back in the fridge (or freezer) to set before cutting into. You want the chocolate to be set but not rock hard that you’ll crack the bars when you cut into them.
Slice and Enjoy!
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.
Storing
These bars can set out at temperature, but if it’s really hot (well above room temperature) then it’s best to store them in the fridge.
These s’mores bars will keep in the fridge for about 7-10 days (if they last that long!)
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
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:
Ingredients
Crust
- 10 Medjool dates, pitted/soaked for 10 minutes
- 8 graham crackers (sheets)
- 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 dark 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
- Line an 8×8 or 9×9 pan with parchment paper; set aside.
- 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.
- 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.
- Marshmallow topping: add mini marshmallows onto chocolate layer while still warm. Place pan in freezer for about 20 minutes, or for fridge for about 35 minutes.
- 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 for about 30 minutes, or freezer for about 20 minutes, so chocolate can set.
- Once chocolate has set (not completely frozen) 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 7-10 days.
Beth says
We used the cookies and it was so good! The whole family loved it
★★★★★
Lindsay says
These are delicious! Made them for a cookout, hoping there’d be leftovers, but they were gobbled up in minutes! i kept them in the fridge until ready to cut and serve and it was the perfect treat for a warm evening. Yet another great FMK recipe, thank you!
★★★★★