Growing up, I LOVED making campfire s’mores in the backyard with my family. When I had to eliminate gluten from my diet in high school, I was disappointed that none of the gluten-free graham crackers lived up to the classic Honey Maid s’mores. After several attempts of testing out different variations on gluten-free s’mores, the Easy S’mores Cookie Bar was born! These bars are free of the top 8 allergens, so they’re perfect for any food allergy family, and they only need FOUR ingredients! The ingredients I used are listed below, but feel free to substitute with brands that work for you/your family! All you need is cookie dough, mini marshmallows, chocolate chips, and graham crackers! My favorite part about these bars is that the cookie base makes them much less messy but doesn’t compromise on taste. The only problem you’ll have is wishing you made more of them!
What You Need to Make Gluten-Free S’mores Cookie Bars
- Gluten-free chocolate chip cookie dough: My all-time favorite allergy-friendly cookie dough is from the brand Sweet Lorens. Their vegan, gluten-free, and nut-free cookie dough comes in four different flavors, but the chocolate chunk is my favorite and made the perfect base for these bars!
- Mini marshmallows: Any brand will do, but these ones from Kraft Jet Puffed are my personal favorite! If you’re looking for ethically vegan marshmallows that are also allergy-friendly, Dandies is a great brand!
- Dark chocolate chips: I love using Guittard chocolate chips in my recipes because all their chocolate is nut-free!
- Crushed graham crackers/cookies: I used gluten-free animal crackers in this recipe from the brand Goodie Girl Cookies. However, you can use any cookies or crackers that you like! Another great option are the gluten-free graham crackers from Kinnikinnick, which are also free of dairy, soy, and nuts.
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Easy Gluten-Free S’mores Cookie Bars
Ingredients
- 1 package gluten-free chocolate chip cookie dough
- 3 cups mini marshmallows
- 1½ cups dark chocolate chips
- ¼ cup crushed gluten-free graham crackers/cookies
Instructions
- Preheat oven to 350° F.
- Let cookie dough soften to room temperature
- Line an 8×8 baking pan with parchment paper, and press cookie dough into bottom of pan.
- Bake for 20 minutes
- Remove from oven, and top with 2 cups of mini marshmallows until cookie dough layer is almost completely covered.
- Bake an additional 10 minutes.
- Remove from oven, and let cool for 5 minutes to allow marshmallow layer to deflate.
- Pour chocolate chips on top of marshmallow layer evenly, then sprinkle with remaining marshmallows and crushed graham crackers/cookies.
- Bake another 10 minutes.
- Switch oven to broil at 450° F and toast top of marshmallows for 2 minutes. Remove from oven, and let cool completely before slicing.
Will have to try these – they look amazing!! Killed it! xo Katie
Thanks so much Katie!!! 🙂