There is nothing quite like sitting around a campfire toasting marshmallows and making s'mores. Those warm summer evenings are some of my favorite out of the whole year. These S'More Bars are a way to enjoy the flavors of toasting marshmallows over the fire, but can be enjoyed anytime!
How to make S'More Bars:
I wish I could take credit for the graham cracker crust. The graham cracker crust recipe is made by Jess from Bless Her Heart Y'All and you can find it here. I tried making my own but I could not get the texture right and it kept falling apart.
Next comes the gooey chocolate layer that is like a soft ganache. It is made of three simple ingredients: maple syrup, coconut oil and cocoa powder. These three ingredients are gently heated on the stove until well combined. The chocolate is then spread out on top of the graham cracker crust.
The marshmallow topping is the same recipe as my Two-Ingredient Marshmallow Fluff recipe. It is made of gelatin and maple syrup. The topping is spread out on top of the chocolate and then toasted either with a kitchen blow torch or under the broiler in the oven.
A quick note about S'More Bars:
The marshmallow fluff recipe that's used contains gelatin and maple syrup. When working with marshmallows, make sure to work quickly. Once you turn off the stand mixer, the fluff will start to become firm immediately. You want to scrap the bowl quickly and spread out quickly. If the fluff doesn't look pretty when you spread it out on top, don't worry. You will be toasting it and placing toppings to cover up any flaws!
Using store bought marshmallows:
If you do not want to make your own marshmallow fluff, using store bought is fine too. Try and find a brand that is half way healthy. I also recommend buying mini marshmallows since they will toast up better compared to large ones meant for the campfire.
SAVE TO PINTEREST!
Looking for more fun summer treat ideas? Make sure to check these out!
Graham Cracker Crust:
- 1 cup + 2 tbsp almond flour
- ¼ cup coconut sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 egg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- ½ cup cocoa powder
- 2 tsp powdered gelatin
- Half a ⅓ cup cold water
- ⅓ cup maple syrup
Graham Cracker Crust:
- Preheat the oven to 350 degrees. Either grease an 8x8 baking dish or line with parchment paper. If you do not have a kitchen torch, grease the pan with oil so you can broil the marshmallow in the oven.
- In a small mixing bowl, combine the almond flour, coconut sugar, baking powder, and ground cinnamon. Mix with a whisk or spoon until well combined. To the same bowl, add the egg, maple syrup and melted coconut oil. Mix well.
- Scoop out 1 tablespoon of the dough and set aside. Place the remaining the graham cracker dough into the 8x8 pan and spread into an even layer. Place in the oven and bake for about 20 minutes or until golden brown around the edges.
- Take the reserved 1 tablespoon of the graham cracker dough and place on another oven safe dish. Crumble with your fingers and then place in the oven to bake until golden brown, about 5-10 minutes. Once baked, set to the side to cool. This is for the topping.
- While the crust is baking, combine the maple syrup, coconut oil and cocoa powder in a saucepot and gently heat on the stove. Once the coconut oil is melted, turn off the heat and mix until the chocolate becomes thick and shiny. Reserve about 1 tablespoon of the chocolate ganache and set aside.
- Once the crust is baked, pour the chocolate ganache on top and spread out into an even layer. Place in the fridge and allow to cool while you make the marshmallow topping.
- Place the cold water into a small dish and sprinkle the powdered gelatin on top. Gently mix and then set aside for 5-10 minutes while heating the maple syrup.
- Put some water into a medium sized sauce pot and place on the stove. Place the ⅓ cup maple syrup into the bowl of a stand mixer and place the bowl on top of the medium sized sauce pot creating a double boiler. Gently heat the maple syrup. You want the maple syrup to be hot to the touch but not boiling. Once the maple syrup is hot, scoop out the gelatin and place into the syrup and allow to melt
- Once the gelatin is melted, transfer the bowl to the stand mixer with the whisk attachment and whip on high. The marshmallows take about 5-6 minutes to form. You should see the maple syrup start turning white as more and more air in incorporated into the mixture. The marshmallow is done once the mixture is white, fluffy and has a medium firmness to it.
- Working quickly, scrap out the fluff and spread out on top of the chocolate layer. The marshmallow contains gelatin so it will start to cool and set up fairly quickly. Once it is spread out into an even layer, place under the broiler and broil until lightly golden brown or use a kitchen blow torch and toast.
- Once the marshmallow is toasted, sprinkle with the extra graham cracker topping. Take the reserved chocolate ganache, add a touch more maple syrup until the chocolate has thinned out a bit and then drizzle on top of the bars.
- When ready to eat, gently warm a knife under hot water then wipe away any excess water and gently cut into 12 bars. Enjoy!
Updated on 06/18/2020