Preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
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.
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.
*Almond-oat-pecan crust adapted from my Peanut Butter and Jelly Snack Bars.
*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.