Vegan S’mores Bars….need I say more? These little guys contain all the majesty of a traditional s’more but you can attain it without a campfire. You also don’t need to sleep overnight in a tent to earn one. Just turn on your oven and get baking!
This recipe was inspired by my brother Matt. I am pretty sure that s’mores are his favorite food. I remember one family vacation we took to the Midwest while we were in high school where he ate no less than ten s’mores blizzards from Dairy Queen. In his defense, there are no Dairy Queens on the Central Coast so he was getting his fill while in South Dakota. I remember wondering why he didn’t just try something different each time. To each their own.
Now I can understand and appreciate his antics a little bit more. S’mores are wonderful and I wish I would have realized it a little bit earlier. I suppose I always had an issue with the mess they make. I have never liked being sticky. S’mores are the quintessential sticky treat. That is where this recipe came from. I believe it to be the best of both worlds. Tons of awesome s’more flavor, none of the mess. Yatzee!
So do me and my brother proud and give these a try. Re-create some of your very own childhood nostalgia safe within the walls of your own kitchen. Seeing as these bars are virtually mess free and full of the traditional s’more flavors we all love, they are both kid and adult friendly. Make these for your friends, your kids, or your co-workers. It doesn’t matter, just make them!Print
Vegan S’mores Bars
These vegan s’mores bars begin with a buttery, graham cracker crust and are then layered with rich, gooey chocolate and melty marshmallows. Now you can have great, summery s’more flavor without the campfire!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4.5 hours
- Yield: 9 bars 1x
- Category: dessert
- Cuisine: vegan
2 c graham cracker crumbs
1/3 c brown sugar
1/2 c almond flour
1/4 tsp salt
1/2 c vegan butter, melted
2 c dairy-free chocolate chips
3/4 c canned coconut milk
1/4 c sugar
10 oz bag vegan marshmallows
1. Preheat oven to 350 degrees F (175 C) and line a 9 in square pan with parchment paper. In a large bowl, mix together graham cracker crumbs, brown sugar, almond flour, salt, and vegan butter. Once well-combined, press crust firmly into prepared pan. Bake for 10-15 minutes or until lightly toasted and golden. Set aside.
2. While graham cracker crust is baking, add chocolate chips, coconut milk, and sugar to a small saucepan and melt together over low heat whisking frequently. When chocolate is completely melted and no lumps remain, take pan off the heat and set aside.
3. Allow graham cracker crust and chocolate to cool slightly, about ten minutes. Pour melted chocolate mixture evenly over graham cracker crust. Immediately scatter vegan marshmallows over the bars and press down into the chocolate. Place s’mores bars in the refrigerator for about 4 hours or until chocolate has firmed.
4. Once s’mores bars have set, remove from the refrigerator. Using a kitchen torch, carefully toast the marshmallows scattered atop the bars. Serve immediately. Leftover bars can keep in a covered container in the refrigerator for 3-5 days.
*If you do not own a kitchen torch, it is possible to toast the marshmallows using your oven. Turn oven to “broil” setting and place bars on center rack for about 20 seconds. Be very careful so as to avoid burning. Parchment paper can easily ignite under a broiler so make sure it is not sticking up out of the pan.
Keywords: s’mores, vegan, summer, dessert
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