Description

These gluten-free s’mores cookie bars are loaded with graham crackers, gooey marshmallows, and melted chocolate chips. An easy summer dessert that tastes just like a classic campfire s’more.

Ingredients

Units Scale

9 tablespoons salted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups gluten free flour, spooned and lightly leveled (I used King Arthur)
1/2 teaspoon baking powder
1 cup gluten free graham crackers, lightly crushed or broken apart (leave some 1 inch pieces intack) - divided in half
1 1/2 - 2 cups dark chocolate or semi sweet chocolate chips (I used large chips)- divided in half
2 cups marshmallow fluff

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Instructions

Preheat your oven to 325 degrees. Line a 8×8 pan with parchment paper and set aside.
Beat the butter, sugar and brown sugar together with a stand or hand mixer until light in color and lighty and fluffy – about 1 minute on high.
Add in the egg and mix on low to combine. Then add in the egg yolk and mix on low to combine. Scrap down the sides of the bowl and mix on low to combine.
Pour in the vanilla and mix on low to combine. Add in the salt, gluten free flour and baking powder – mix on low for 6 seconds. Pour in 1/2 of the chocolate chips and continue to mix until all ingredients are combine together. Add in 1/2 of the crushed graham crackers – use a rubber spatula or wooden spoon to fold into the batter.
Add 1/2 the cookie batter to the bottom of the prepared pan. Press into the corners so that it is an even layer. Spread the marshmallow fluff on top. Add the remaining cookie batter on top, in 2 tablespoons portions – dotting around the top of the marshmallow, leaving some room beween pieces.
Add the remaining graham cracker pieces and chocolate chips in the areas around the cookie batter.
Place in your oven on the middle rack and bake for 28-32 minutes or until the center is set. Remove from the oven and let cool completely – around 45 minutes. Place in your freezer for at least 30 minutes – this makes it easier to slice into.

Notes

Place the cooked cookie bars in your freezer after they are cooled – this will help with cutting them. You don’t want it to becompletely frozen but just enough to help everything stay together when you slice through it.

Prep Time: 15
Cook Time: 30
Category: Dessert
Method: Baking