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Gluten Free S’mores Cookie Bars Recipe

Gluten Free S'mores Cookie Bars Recipe
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★★★★★

5 from 21 reviews

These Gluten Free S’mores Cookie Bars combine the classic campfire favorite into a delicious, chewy bar perfect for any occasion. Featuring a soft graham cracker cookie base, a gooey marshmallow fluff middle, and melty chocolate chips on top, these bars are an irresistible treat for gluten-sensitive dessert lovers.

Ingredients

Scale

Wet Ingredients

  • 113 grams unsalted butter, at room temperature
  • 100 grams light brown sugar
  • 40 grams granulated white sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 120 grams marshmallow fluff

Dry Ingredients

  • 165 grams gluten free flour (with xanthan gum)
  • 110 grams ground gluten free graham crackers
  • 10 grams cornstarch
  • 2 teaspoons milk powder (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 100 grams chocolate chips

Instructions

  1. Prepare the graham cracker crumbs: Place your gluten-free graham crackers in a food processor or blender and grind them until fine. Alternatively, crush them in a ziplock bag using a rolling pin.
  2. Combine dry ingredients: In a small bowl, mix the ground graham crackers, gluten free flour, cornstarch, milk powder (if using), cinnamon, salt, and baking powder. Set aside.
  3. Cream butter and sugars: In a mixer fitted with a paddle attachment, cream the room temperature butter, light brown sugar, and white sugar for 5 minutes until light and fluffy. Stop halfway to scrape down bowl and paddle.
  4. Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture. Cream for 30 seconds, scrape down the bowl and paddle, then mix for another 30 seconds.
  5. Incorporate dry ingredients: With the mixer on low, gradually add the dry ingredient mixture and blend until combined. Scrape down sides to ensure full incorporation.
  6. Chill the dough: Refrigerate the soft graham cracker cookie dough for 20-30 minutes to make handling and assembly easier.
  7. Preheat oven: Preheat the oven to 350˚F (175˚C) and place a rack in the center.
  8. Prepare baking pan: Line an 8×8 inch baking pan with foil, leaving overhang for easy removal, and spray with non-stick spray. Alternatively, use parchment paper.
  9. Press dough base: Spread or press about two-thirds of the chilled cookie dough evenly into the bottom of the prepared pan.
  10. Spread marshmallow fluff: Warm a spoon or offset knife with hot water, then use it to spread the marshmallow fluff evenly over the cookie dough layer, leaving a small border around edges.
  11. Add chocolate chips: Sprinkle chocolate chips evenly atop the marshmallow layer.
  12. Add remaining dough: Form the remaining cookie dough into thin disks with your hands and place them over the chocolate layer, leaving some marshmallow and chocolate visible.
  13. Bake: Bake at 350˚F for 18 minutes, then carefully rotate the pan and continue baking for an additional 10-14 minutes until the cookie dough is golden brown and marshmallow fluff is puffed.
  14. Cool: Remove the pan from the oven and cool completely on a wire rack.
  15. Set for easy cutting: For easier slicing, freeze the cooled bars for 10-15 minutes to set the marshmallow layer and minimize stickiness before cutting.

Notes

  • Using room temperature ingredients ensures better mixing and texture.
  • Milk powder is optional but adds richness to the dough.
  • Foil lining with overhang helps in lifting the bars out of the pan easily.
  • Chilling the dough softens it for easier spreading and shaping.
  • Heating your knife or spreader helps smooth out the sticky marshmallow fluff.
  • Allowing bars to cool fully and briefly freezing them helps with neat cutting and prevents messiness.

Nutrition

Keywords: gluten free s'mores, s'mores bars, gluten free dessert, marshmallow bars, chocolate chip bars

Find it online: https://victoriablair.com/gluten-free-smores-cookie-bars-recipe/