These s’mores bars are gooey, chocolatey and are the perfect alternative when you can’t have the real thing. Chocolate, marshmallow and a cookie crust, what could be better?!
I’ve been sitting on a small jackpot of Hershey’s bars since Kelsey’s birthday party in May. We were supposed to give them out as favors to all of the guests over the age of 2 that attended. Only we mostly forgot and we were left with a small abundance of chocolate bars.
Since I’m not one to just snack on a chocolate bar (shocking, but true) and I’ve hidden them from Adam they’re just sitting there. They’re very pretty to look at since I took the time to wrap each one individually to match the mermaid theme but looks can only take you so far, pretty little Hershey’s bar.
Obviously s’mores are a great way to go with Hershey’s bar. They’re practically begging for their toasted marshmallow and graham cracker friends. S’mores are great and all but the lack of fire thing is a real bummer. We don’t have a fire pit. We’d have to remove approximately 38 trees in order to safely light a fire outside without risking lighting up the whole neighborhood.
So fire in our yard is out of the question. And a fire in our fireplace is also out since it’s summer and I will not heat my house up just for a s’more. We’re also not the camping type. We’re more of the hang out on the deck with drinks and chasing the kids kind of people. So no campfire s’mores.
Thankfully there’s this wonderful life hack called Pinterest. And it comes with s’mores recipes. You can basically make s’mores out of anything but I wanted s’mores bars. They stick pretty close to the original without getting to crazy out of the box. There’s a million and one recipes out there but this one from Rachel Schultz was calling my name.
These s’mores bars are really easy to make. However, these bars can be a little messy during assembly. First of all there’s fluff, which is like edible glue. Sticks to everything and its mother. Second, spreading gluten-free dough can be tricky, as can spreading fluff can be. I also have a 6 month old handicap named Mackenzie hanging out between me and the counter. Just wet your hands with a smudge of water to help smooth and press the dough.
Obviously I’ve adapted it to be gluten-free and it’s delicious. S’mores in a bar cookie. It almost makes me feel like camping. Almost.
- ½ cup butter, room temperature
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ⅓ cups gluten-free all- purpost flour OR regular all-purpose flour
- ¼ tsp xantham gum (omit if using regular flour)
- ¾ cup gluten-free or regular graham cracker crumbs*
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 5 1.55oz Hershey's milk chocolate bars
- 1 and ½ cups marshmallow fluff
- Pre-heat oven to 350 degrees and line a 9x9 inch baking dish with parchment paper cut to fit or spray with non-stick spray.
- In a large bowl cream together butter and sugar. Beat in egg and vanilla.
- In a separate bowl, whisk together flour, xantham gum (if using), graham cracker crumbs, baking powder and salt.
- Add the dry ingredients to the butter/sugar mixture and mix until combined. Transfer half the batter to the prepared baking dish and spread evenly over the bottom.
- Layer the chocolate bars over the pressed dough and then spread the marshmallow fluff evenly over the chocolate. Carefully spread the remaining batter over the top of the marshmallow fluff.
- Bake at 350 degrees for 30 minutes. Cool in pan before cutting. Makes 9 bars.
When following a gluten-free diet, be sure to use gluten-free ingredients.
If you'd like your s'mores bars warm, heat in the microwave for 10-20 seconds before eating for the ultimate melty, gooey, yummy s'mores bar experience.
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This recipe is adapted from Rachel Schultz