Gluten-Free S’mores Cookie Bars Recipe
Introduction
These Gluten-Free S’mores Cookie Bars bring the nostalgic campfire treat into an easy-to-make dessert perfect for any occasion. With a chewy cookie base topped with melty chocolate and fluffy marshmallows, they satisfy your sweet tooth without gluten.
Ingredients
- 2 cups gluten-free flour
- 1 cup chocolate chips or chopped chocolate
- 1 ½ cups marshmallows
- 1 cup butter, softened
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
- Step 2: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Step 3: Press the cookie dough evenly into a greased 9×13 inch baking pan, smoothing the top with your hands or a spatula.
- Step 4: Sprinkle the chocolate evenly over the dough, then top with marshmallows, covering the surface.
- Step 5: Bake for 15–20 minutes or until the marshmallows are golden and the edges of the cookie base are set. Remove from oven and let cool before cutting into bars.
Tips & Variations
- For extra gooey bars, use mini marshmallows instead of large ones for more even melting.
- Mix in chopped nuts like pecans or almonds to add crunch and flavor.
- Swap chocolate chips for your favorite chocolate candy pieces or spread peanut butter on the base before adding toppings for a rich twist.
- Make sure the dough is well chilled if it feels too sticky to press into the pan.
Storage
Store the S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator up to a week. Reheat gently in the microwave for 10–15 seconds to soften the marshmallows before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if gluten is not a concern; just use the same quantity for best results.
How do I prevent the marshmallows from burning?
Keep a close eye in the last few minutes of baking. If the marshmallows brown too quickly, cover the pan loosely with foil to protect them until the rest of the bars are done.
PrintGluten-Free S’mores Cookie Bars Recipe
These Gluten-Free S’mores Cookie Bars combine the nostalgic flavors of classic s’mores with a chewy cookie base, topped generously with melted chocolate and gooey marshmallows. Perfect for a gluten-free treat that satisfies your sweet tooth with a delightful blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Base
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Toppings
- 1 cup semi-sweet chocolate chips or chunks
- 1 1/2 cups large marshmallows
Instructions
- Prepare the dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
- Press the dough into the pan: Grease a 9×13-inch baking pan lightly with butter or non-stick spray. Evenly press the cookie dough into the pan, creating an even layer covering the bottom.
- Add the toppings: Sprinkle the chocolate chips evenly over the pressed dough. Then, layer the marshmallows evenly on top of the chocolate to cover the entire surface.
- Bake the bars: Preheat the oven to 350°F (175°C). Bake the cookie bars in the preheated oven for 20-25 minutes or until the marshmallows are golden brown and the edges of the cookie base are set and lightly browned.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely before cutting into squares. This helps the chocolate and marshmallow toppings to set for easier slicing and serving.
Notes
- Use gluten-free all-purpose flour blend with xanthan gum included for best results.
- For extra richness, substitute half of the butter with browned butter.
- To get perfectly toasted marshmallows, you can broil the bars for 1-2 minutes after baking, watching carefully to prevent burning.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- These bars can be made ahead and reheated briefly in the microwave to restore gooeyness.
Keywords: Gluten-Free S’mores Cookie Bars, gluten-free dessert, chocolate marshmallow bars, s’mores cookie bars, easy gluten-free treat
