S'Mores Bars

Caitlin Riley
Jul 10, 2023
3 min read

Summer in a pan!

These are a favorite of my family and co-workers and they are so easy to make. With just a few ingredients, you are all set to make the best Low FODMAP summer treat!

That S'mores Bar-WOW! –Co-worker

Read below to see the easy directions and minimal ingredients you will need for this recipe! It truly is perfect for any summer occasion and lacks the mess of traditional s'mores.

S'Mores Bars

Ingredients

½ cup (1 stick) and 2 tbsp unsalted butter, melted
1 sleeve/pack of Gluten Free Graham Cracker (not a box- 1 of the sealed packs within a typical box usually 8 graham crackers).
- Note: I do not have an intolerance to the fructans in wheat. Thus, I just used regular graham crackers which is also an option if that also works for you!
1 bar of Dark Chocolate (at least 60%)
- I used a dark chocolate almond one, which is also definitely an option. Adds some fun texture!
2 tsps of coconut oil
Mini Marshmallows (enough to cover the top of the crust used).

Directions

Grease an 8x8 pan. You can also line with parchment paper if you like. Create a slight barrier with aluminum foil as there will likely be a small section not covered by the graham cracker crust. (You can do this as/after you smooth out the crust). If you have a smaller square pan, you can use that to avoid the foul step, but I know most don't.
Preheat oven to 325° F.
Place graham crackers in sealed baggie.
Crush graham crackers into fine crumbs. Use whatever tool you feel most comfortable with, but typically I use a mini pestle or a rolling pin. The crumbs should be small and fine, but not yet a powder. Transfer to a bowl.
Melt butter.
Pour and mix melted butter into the graham cracker crumbs till all the liquid is soaked up.
Transfer mixture to pan and smooth out your desired height on the bottom of the pan. About 3/8 of an inch is usually what I am aiming for (somewhere between 1/4 and 1/2 in).
Place in oven for 10-12 minutes. Do not bake for more than 15.
While that is baking, break up chocolate bar of choice into microwave-safe bowl and add in the coconut oil. Melt in 30 second increments, stirring between each increment.
When the graham cracker in the oven seems solid ( it will be solid enough by 15 for sure), remove from oven.
Spread chocolate in a thin layer over the Graham cracker crust using a baking spatula.
Sprinkle mini marshmallows to cover the surface of the bars. You can also add some cinnamon or some more graham cracker crumbs on top if you like! Place back in the oven for another 15-20 minutes. Just when you start to see browning on the marshmallows is a great time to remove them.
Let cool for 20 minutes at room temp. Then place in refrigerator for at least half an hour. Then you can cut them into your desired sizes.
They can be stored at room temperature (just make sure not in direct sun or in too hot of a place) for a few days then can be transferred to the refrigerator and last another 2-3 days.