Gluten Free S’mores Cookie Bars Recipe

If you are a fan of campfire classics but need to avoid gluten, these Gluten Free S’mores Cookie Bars are about to become your new obsession. Imagine all the nostalgic flavors of a s’more—gooey marshmallow, melty chocolate, and that beloved graham cracker crunch—all perfectly packed into a chewy, tender cookie bar. They blend the best of traditional s’mores with a gluten-free twist that doesn’t skimp on taste or texture. These bars are not just dessert; they’re a cozy, comforting experience you can enjoy anytime, whether at home or on the go.

Ingredients You’ll Need

The magic of these Gluten Free S’mores Cookie Bars lies in their simple yet essential ingredients. Each one plays a vital role, from providing structure and flavor to creating that irresistibly chewy and melty texture you crave.

• 113 grams unsalted butter: Brings rich flavor and moisture for a soft cookie base.
• 100 grams light brown sugar: Adds caramel notes and keeps the bars chewy.
• 40 grams granulated white sugar: Balances sweetness and enhances browning.
• 1 large egg: Binds ingredients and adds tenderness.
• 1 egg yolk: Boosts richness and softness.
• 1 teaspoon vanilla: Infuses signature sweet aroma and depth.
• 165 grams gluten free flour (with xanthan gum): Provides structure while keeping it gluten-free.
• 110 grams ground gluten free graham crackers: Delivers that classic s’more crunch and flavor.
• 10 grams cornstarch: Helps keep the texture tender and light.
• 2 teaspoons milk powder (optional): Enhances browning and adds a subtle dairy richness.
• 1/2 teaspoon baking powder: Gives the bars a slight lift for a soft bite.
• 1/2 teaspoon ground cinnamon: Adds a warm, spicy note that complements the sweetness.
• 1/2 teaspoon kosher salt: Balances all the flavors and enhances sweetness.
• 120 grams marshmallow fluff: The gooey heart of every s’more bar.
• 100 grams chocolate chips: Melts into pockets of chocolatey goodness throughout.

How to Make Gluten Free S’mores Cookie Bars

Step 1: Prepare the Crushed Graham Crackers

Start by crushing your gluten free graham crackers to a fine consistency, either using a food processor or by smashing them inside a ziplock bag with a rolling pin. This step is crucial because the ground crackers add that authentic s’mores flavor and a lovely crunch within the bars.

Step 2: Combine Dry Ingredients

Mix together the ground graham crackers, gluten free flour, cornstarch, milk powder if you’re using it, cinnamon, salt, and baking powder in a small bowl. This blend creates the perfect dry base that’s full of flavor and structure without any gluten worries.

Step 3: Cream Butter and Sugars

In your mixer, beat room temperature butter with both sugars for about 5 minutes until very light and fluffy. This step is key to getting a tender, chewy texture. Be sure to scrape the sides halfway through to get everything fully blended.

Step 4: Add Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla extract, continuing to beat for about a minute. The eggs enrich the dough and help bind all those flavors together into a smooth batter.

Step 5: Incorporate Dry Ingredients

Stream in your dry ingredient mixture while mixing on low speed, ensuring everything combines evenly. Scrape down the bowl so no flour pockets remain—this dough will be soft and slightly sticky, which is exactly what you want.

Step 6: Chill the Dough

Pop the soft dough into the refrigerator for 20-30 minutes. This small pause makes handling easier and ensures your bars turn out neat and uniform.

Step 7: Prepare Baking Pan

Line an 8×8 inch baking pan with foil or parchment paper, letting some overhang for easy removal later, and lightly spray with non-stick spray. This setup will help you manage the sticky marshmallow layer with zero fuss.

Step 8: Layer Dough and Marshmallow Fluff

Press two thirds of the chilled cookie dough evenly into the pan, creating a firm base. Then gently spread marshmallow fluff over the dough—warming your spatula or knife with hot water can help you smooth it out without tearing the base.

Step 9: Add Chocolate Chips

Sprinkle chocolate chips evenly over the marshmallow layer. These little nuggets of chocolate will melt into heavenly pockets when baked, creating that unmistakable s’mores experience.

Step 10: Top with Remaining Dough

Form the remaining dough into small flat disks and scatter them on top of the chocolate layer. Don’t worry about covering every corner; some marshmallow and chocolate peeking through just add to the rustic charm.

Step 11: Bake to Perfection

Bake the bars at 350 degrees Fahrenheit, rotating halfway through, for a total of 28-32 minutes. You’ll know they’re ready when the cookie dough turns golden and the marshmallow fluff puffs up beautifully.

Step 12: Cool and Set

Allow your bars to cool completely on a wire rack. For clean, less sticky slices, freeze them briefly for 10-15 minutes. This simple trick sets the marshmallow and makes cutting a breeze.

How to Serve Gluten Free S’mores Cookie Bars

Garnishes

While these bars shine on their own, a sprinkle of crushed gluten free graham crackers on top before serving adds extra crunch and a charming finishing touch. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of melted chocolate can elevate the presentation instantly.

Side Dishes

Serve these cookie bars alongside a tall glass of cold milk or a warm cup of coffee or tea for the perfect sweet pairing. For a grown-up twist, a rich hot chocolate or even a scoop of vanilla ice cream complements the gooey textures wonderfully.

Creative Ways to Present

Try stacking these bars with layers of whipped cream and fresh berries for a playful dessert parfait. Alternatively, cut the bars into small bite-sized squares to serve at parties or gatherings as hand-held treats that are both elegant and satisfying.

Make Ahead and Storage

Storing Leftovers

Your Gluten Free S’mores Cookie Bars can stay fresh in an airtight container at room temperature for up to three days. Just make sure they’re well-covered to prevent the marshmallow top from drying out or sticking to the lid.

Freezing

These bars freeze wonderfully. Wrap them tightly in plastic wrap and foil, then place them in a freezer-safe container. They’ll keep well for up to two months, so you can enjoy a sweet treat anytime with minimal effort.

Reheating

To enjoy again warm and gooey, thaw the bars at room temperature and then heat in a 300-degree oven for 5-7 minutes. This gentle reheating revives the soft cookie and melted marshmallow texture perfectly.

FAQs

Can I use regular graham crackers instead of gluten free?

Absolutely! If you’re not concerned about gluten, regular graham crackers work wonderfully and provide that classic flavor. Just be sure to crush them finely for the best texture.

Is marshmallow fluff the same as marshmallows?

Marshmallow fluff is a creamy, spreadable version of marshmallow that melts differently in the oven, creating a smooth gooey layer. While mini marshmallows can be substituted, the texture may be a little chunkier.

Can I make these bars vegan?

To make a vegan version, swap the butter for a plant-based alternative, use a flax or chia egg, and ensure your marshmallow fluff and chocolate chips are vegan-friendly. Results will be delicious but may vary slightly in texture.

Why do I need to chill the dough before baking?

Chilling firms up the soft dough, making it much easier to handle and helping the bars maintain their shape during baking, ensuring an even and enjoyable texture.

Can I double this recipe?

Yes, doubling the recipe works perfectly. Just use a larger pan (like 9×13 inches) and adjust baking time accordingly, checking for golden edges and a puffy marshmallow layer.

Final Thoughts

These Gluten Free S’mores Cookie Bars capture all the joy and nostalgia of classic s’mores in a beautifully chewy, gooey, and gluten-free form. Whether you’re baking for yourself, family, or friends, they’re guaranteed to bring smiles and cozy moments every time. Don’t wait for a campfire—treat yourself to these bars soon and enjoy that perfect bite of s’mores magic!

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