Gluten-Free S'more Bars

Gluten-Free S'More Bars Recipe
Oxmoor House
For kids with gluten intolerance, it's important to create a few desserts that taste as good as the real thing. This one sure does. Try Cup4Cup flour and S'moreables gluten-free graham crackers for the best results.


Serves 24 (serving size: 1 bar)
Total time: 3 Hours, 35 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 20 Minutes
Total: 3 Hours, 35 Minutes

Nutritional Information

Calories 138
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 3.9 g
Monofat 1 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 19.1 g
Fiber 0.9 g
Cholesterol 19 mg
Iron 0.2 mg
Sodium 24 mg
Calcium 10 mg


5 gluten-free graham cracker sheets, broken
3.38 ounces gluten-free flour (about 3/4 cup)
1/2 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
6 tablespoons heavy whipping cream
2 (4-ounce) bars semisweet chocolate, chopped
2 cups miniature marshmallows


1. Preheat oven to 350°.

2. Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.

3. Place graham crackers in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.

4. Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

5. Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars.

Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.