s’mores crack bars


Have been wanting to try a s’mores dessert for the longest time but couldn’t wrap my head around getting rid of the graham cracker crust.  I decided to use the top crust from my Bazooka Oat Bars – and twas a winner.  This taste combination is like no other.  Gotta try them!

Also, I call them crack because when I took my first bite, it was euphoric.  You definitely need a cold glass of milk with these, so add that to the shopping list.


  • 1/2 cup heaping creamy peanut butter (room temp)
  • 1/2 cup heaping coconut sugar
  • 1 egg, beaten
  • 1 cup gf rolled oats
  • 1/2 tsp cinnamon (+more later)
  • 1.5 cup dairy free chocolate chips
  • 1.5 cups vegan mini marshmallows
  • 1.4 cup almond meal


Preheat oven to 350 F.  Line an 8×8″ brownie pan with parchment paper.

In a large bowl, mix the first 5 ingredients until just combined.  Transfer mixture to your pan and press down using a fork or fingers.  Bake for 15 minutes.  Remove from oven and allow to cool slightly.

In a small bowl, mix the almond meal and another 1/4 tsp cinnamon.

In a small pot, on low heat, melt the chocolate chips, stirring constantly.  Pour melted chocolate over the “crust”.  Then add marshmallows on top.  Lastly, sprinkle with the almond meal – cinnamon mixture.

IMPORTANT:  You can choose to skip this next step or be a risk taker and go for the authentic s’mores look….

Place in broiler for like 5 seconds, watching them – to give it that s’mores golden brown look.  I completely burned my marshmallows the first time — this is my second batch — I subsequently purchased a culinary torch and used that.  Again, you can skip this step and just place directly in fridge.

Place pan in the refrigerator (not freezer) for 1.5 – 2 hours, until set.  Slice and serve.

Yields 16 bars.

…delicious happens


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