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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

  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 20 minutes, or for fridge for about 35 minutes.
  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 for about 30 minutes, or freezer for about 20 minutes, so chocolate can set.
  6. 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.

Nutrition Information:

  • Serving Size: 1/16
  • Calories: 282
  • Sugar: 27 g
  • Sodium: 52 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Carbohydrates: 43 g
  • Fiber: 5 g
  • Protein: 4 g