Gluten Free S’mores Bars

S’mores are one of those things that just never get old. The combo of chocolate, marshmallow, and graham cracker is hard to beat.

This recipe turns all of that into a bar you can make at home any time. No fire pit, no mess, no melted marshmallow dripping down your hands.

And yes, these are 100% gluten free. The cookie base uses gluten free flour and gluten free graham cracker crumbs, so you still get that real s’mores taste without any gluten.

The process is really straightforward. You press the dough into a pan, add the chocolate, top with the rest of the dough, bake, then broil the marshmallows on top until they’re golden and puffy.

They come out looking impressive but they honestly take very little effort. Great for parties, movie nights, or just because you want something sweet.

Why You’ll Love This Recipe

That Broiled Marshmallow Top Is Unreal – The toasty golden marshmallow layer gives you that real campfire s’mores experience without ever going outside.

The Graham Cracker Base Tastes Authentic – Using actual gluten free graham cracker crumbs in the dough gives these bars that classic s’mores flavor most gluten free versions miss.

No One Will Know They Are Gluten Free – The combination of butter and brown sugar creates such a rich chewy cookie base that people genuinely cannot tell.

Ingredients

For the Cookie Base

• 1/2 cup Unsalted Butter, softened
• 1/2 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 1/2 cups Gluten Free All-Purpose Flour (with xanthan gum)
• 1 cup Gluten Free Graham Cracker Crumbs
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon

For the Filling & Topping

• 1 1/2 cups Semi-Sweet Chocolate Chips
• 3 cups Mini Marshmallows

How to Make

Step 1

Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving a few inches of overhang on two sides for easy removal. Lightly grease the parchment.

Step 2

In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 2 minutes until light and creamy. Add the egg and vanilla extract and beat until well combined.

Step 3

In a separate bowl, whisk together the gluten free flour, graham cracker crumbs, baking powder, salt, and cinnamon. Add the dry mixture to the wet mixture and stir with a spatula until a thick, slightly crumbly dough forms.

Step 4

Press about two-thirds of the dough firmly into the bottom of the prepared pan in an even layer. Scatter the chocolate chips evenly over the dough, pressing them in gently.

Step 5

Take small pieces of the remaining dough and flatten them between your fingers, then lay them over the chocolate chips. It is totally fine if there are gaps – this creates a rustic, layered look and lets the chocolate peek through.

Step 6

Bake for 22 to 25 minutes, until the edges are golden and the top is just set. Remove the pan from the oven and turn on the broiler to high.

Step 7

Scatter the mini marshmallows evenly over the top of the bars in a single layer. Place the pan under the broiler for 60 to 90 seconds, watching constantly, until the marshmallows are puffed and deeply golden brown in spots. They go from perfect to burned very quickly, so do not walk away.

Step 8

Let the bars cool completely in the pan for at least 1 hour – they need this time to firm up and set so they slice cleanly. Use the parchment overhang to lift them out, then slice into squares. Store covered at room temperature for up to 3 days.

My Tips

Press the Base Down Really Firmly

Gluten free dough doesn’t hold together the same way regular dough does, so you need to press that bottom layer down hard. Use the flat bottom of a measuring cup or glass to compact it tightly and evenly across the pan.

If you skip this or go too light, the base will crumble apart when you try to slice the bars later. A firm, compact base is what holds everything together.

Check Your Flour for Xanthan Gum

Not all gluten free flour blends include xanthan gum. Check the ingredients list on the bag before you start. If yours doesn’t have it, you’ll need to add about 1/2 teaspoon on your own.

Xanthan gum is what acts as the glue in gluten free baking. Without it, the cookie base won’t bind properly and the bars will fall apart when you cut them.

Watch the Broiler the Entire Time

When the marshmallows go under the broiler, do not look away for even a few seconds. They can go from perfectly golden to completely black in under 10 seconds. Stay right there with the oven door cracked open so you can pull them out instantly.

Keep the pan on a middle or lower rack rather than the top one. This gives you a little more control and a few extra seconds before the marshmallows burn. If your broiler runs hot, start checking at 45 seconds.

More Tasty Recipes

• Gluten Free Honey Graham Crackers
• Gluten Free Cosmic Brownies
• Gluten Free Seven Layer Magic Bars
• Gluten Free Triple Chocolate Brownies
• Gluten Free Chocolate Chip Cookie Bars

FAQ

What if my gluten free flour doesn’t have xanthan gum already in it?

If your flour blend doesn’t include xanthan gum, add 1 teaspoon of it to the dry ingredients. Xanthan gum acts as a binder that replaces the role gluten normally plays, so without it your bars will be crumbly and fall apart when you try to slice them.

Most popular brands like Bob’s Red Mill 1-to-1 already have it mixed in, so check the ingredient list on the bag before adding extra.