I know. S’mores BARS!
This is real life, people. No more talking – let’s do this.
This recipe was conceived after having possibly the best dessert of my life (BIG words) at Solstice in Hood River (which also inspired this lovely Pear Salad!).
Solstice serves up a gluten free s’mores dessert in a skillet and it is absolute perfection. One bite in and I started taking notes.
The crust was homemade and more like a granola mixture than graham cracker. The chocolate layer was a ganache/pudding hybrid. And the marshmallow topping was insanely fluffy, sweet, and definitely homemade. So good I couldn’t quit taking giant spoonfuls.
This is my inspired version that comes together in less than 1 hour with just 10 ingredients!
For the crust I went with my go-to almond-oat crust and threw in some pecans for more texture.
The filling is a modification of my favorite chocolate ganache.
And to keep things easy, I went with my new favorite vegan, gluten-free marshmallows: Dandies! So good you can’t tell the difference between them and the ‘real thing.’
Friends, these bars are magic. They’re:
Crispy on the bottom
Chocolaty in the middle
Fluffy and toasted on top
& So summery
Think s’mores but on a whole other level. Plus, they’re easy to make and are a great way to keep this summer classic both vegan and gluten free!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see your bars in action. Cheers, friends!
S’mores Bars (Vegan + GF)
- 1 cup gluten-free rolled oats
- 1/2 cup raw almonds
- 1/4 tsp sea salt
- 3 Tbsp coconut sugar
- 5 Tbsp coconut oil (melted)
- 1/2 cup raw pecans (finely chopped)
- 1 1/4 cup dairy-free dark or semisweet chocolate (chopped)
- 1/3 cup unsweetened plain almond or light coconut milk
- 2 Tbsp coconut oil (melted)
- 1/4-1 cup powdered sugar (optional)
- 1 pinch sea salt (optional)
- 1 10-ounce bag vegan, gluten-free marshmallows (I like Dandies brand*)
- Preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a blender and mix on high until a fine meal is achieved, scraping down sides as needed.
- Add melted coconut oil (5 Tbsp or 75 ml as original recipe is written // adjust if altering batch size) and pulse to combine. This should form a loose dough when squeezed between two fingers. Add more if it’s too dry.
- Add chopped pecans and pulse a few more times to combine – you want a little texture here so leave a little chunky.
- Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly.
- In the meantime, add chocolate to a medium mixing bowl. Add almond milk to a separate small mixing bowl or measuring cup and microwave for 30 seconds (or heat in a saucepan until almost boiling). Add milk to chocolate and don’t touch for 5 minutes so it can melt.
- Stir gently with a wooden spoon to incorporate. Then add melted coconut oil and cover. Let rest untouched for another 10 minutes to meld.
- Use a mixer (or whisk) to beat the mixture together. A few unmelted chocolate pieces are fine. If you prefer sweeter ganache, add powdered sugar at this time (to taste), and whisk/beat to combine. Set aside.
- Spread the ganache over slightly cooled crust and sprinkle on a little sea salt for flavor balance (optional). Freeze (or refrigerate) until ganache is no longer wet and slightly firm (or less time if you want gooey, melty chocolate!).
- Once the chocolate has set, lift the bars out of the baking dish and gently transfer to a baking sheet (remove parchment paper to avoid burning). Top with halved marshmallows and broil on the top rack on high for 30-45 seconds (watch closely – they can burn quickly!).
- Carefully chop into 9 bars (amount as original recipe is written // adjust if altering batch size) and serve immediately. Best when fresh. Store leftovers at room temperature, loosely covered up to 24 hours.
*Dandies is an easy-to-find brand of vegan/gf marshmallows! I’ve found mine at local health food stores and Whole Foods.
*Nutrition information is a rough estimate calculated with the entire bag of marshmallows and no additional powdered sugar.
*Recipe inspired by the S’mores dessert at Solstice Pizza in Hood River, OR.