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These s’mores bars are delightfully messy and absolutely worth it — the perfect summer treat for bonfires, backyard nights, or whenever you want a nostalgic, gooey dessert.
There’s something about s’mores that instantly evokes warm summer evenings: sticky marshmallows, melty chocolate, and a slightly crisp base. These bars capture all of that familiar flavor in an easy, bakeable form that’s great for sharing.
A little background: while the exact inventor of s’mores is unclear, the earliest printed recipe appears in a Girl Scout publication from the 1920s, when they were called “some mores.” That vintage origin just adds to the charm of this classic treat.
My version starts with a soft, honey-flavored gluten-free, eggless bar that mimics the graham cracker base but in a cakier, tender form. I top that with milk chocolate bars and toasted marshmallows for a perfectly layered s’mores experience. For marshmallows, I like brands with simple ingredients and no corn syrup; flavor varieties like Cinnamon Churro are delicious if you want a twist, while Toasted Vanilla works for a more classic finish.
These bars are intentionally sticky and gooey — that’s the appeal. A practical tip: space the marshmallows a little farther apart than you might think. If they’re packed too close, your knife will pick up extra goo when slicing. Spacing them out slightly makes cutting cleaner and serving easier.
Why I Love These S’mores Bars…
- The flavor combination is outstanding: a soft honey-graham flavored base layered with slightly melted milk chocolate and pillowy marshmallows coated in a hint of cinnamon sugar (if you choose that flavor).
- The textures are layered and satisfying. The base is tender and cakey, the chocolate softens without fully liquefying, and the marshmallows become pillowy and lightly toasted — each bite offers contrast.
- They come together quickly and require minimal equipment. The batter mixes in one bowl and the whole process takes well under an hour from start to finish.
How To Make S’mores Bars…
The method is straightforward and beginner-friendly. Start by creaming room-temperature butter with packed brown sugar until smooth. Add the honey and prepared egg replacer, then stir in a gluten-free flour blend with baking powder and a pinch of salt. Mix just until combined; overmixing can make the base tougher.
Press the sticky batter into a lined square baking pan. A lightly greased rubber spatula helps get the batter evenly into the corners. Bake at 350°F for about 16–18 minutes — the center should set and a toothpick should come out clean. Let the pan cool completely before adding the toppings.
When cooled, arrange a single layer of milk chocolate bars across the top. Standard 1.55-ounce milk chocolate bars work well; break or trim pieces to fit edges if needed. Top the chocolate with marshmallows, leaving a little space between them to make slicing easier later.
Place the pan briefly under a broiler just until the marshmallows brown and the chocolate softens. Watch carefully — the toasting happens quickly. Remove and allow the bars to cool fully before slicing into squares. Cooling helps the chocolate set just enough to cut cleaner while preserving that gooey marshmallow texture.
📖 Recipe
S’mores Bars – Gluten Free, Eggless
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup brown sugar packed
- 2 tablespoons honey
- 1 tablespoon Bob’s Red Mill Egg Replacer mixed with 2 tablespoons water
- 1 ½ cup gluten free flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 1.55 ounce milk chocolate bars
- 7 ounces marshmallows
Instructions
- Preheat oven to 350°F. Line a square baking pan with parchment paper and set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until combined. Add the honey and the prepared egg replacer and continue to beat until smooth.
- Add the gluten free flour, baking powder, and salt. Mix on the lowest speed until just combined. Pour the batter into the prepared pan and bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the base tender.
- Allow the bars to cool completely. Arrange the milk chocolate bars in a single layer over the cooled base, breaking pieces as needed to fill gaps and edges. Place marshmallows on top of the chocolate, spacing them slightly apart for easier slicing.
- Place the pan under a hot broiler for just a few minutes, watching closely. Remove when the marshmallows are toasted and the chocolate has softened. Let the pan cool fully before slicing into bars.
Notes
- Follow the package instructions for Bob’s Red Mill Egg Replacer. After mixing with water, it needs a few minutes to thicken before using.
- If you prefer to use an egg instead of egg replacer, one large egg can be substituted.
- Try different marshmallow flavors to customize the bars — Cinnamon Churro is a favorite for extra warmth, while Toasted Vanilla keeps things classic.
- To store: Keep cooled bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving to restore softness.
- Variations: Add a sprinkle of sea salt over the chocolate before toasting for contrast, or swap in dark chocolate for a less sweet option.
Did you make these s’mores bars? Tag me on Instagram @justastastyblog and use the hashtag #justastastyblog — I love seeing your creations!