Gluten & Dairy Free S’mores Bars


Who doesn’t love s’mores?? Especially in the summer & fall!  I decided to try & create a gluten & dairy free s’more from natural ingredients.


In the shortbread crust I used coconut flour, coconut oil & maple syrup. How easy, right???


For the chocolate layer I used cocoa powder, maple syrup, and coconut oil.  Seriously…. this recipe couldn’t get any easier.


I baked my shortbread crust & then added the melted chocolate. THEN I dumped a massive amount of mini marshmallows on top – You can never have enough marshmallows (especially when they’re mini).


I put my s’mores bars into the oven on broil for 1-2 minutes.  WATCH THEM CLOSELY. I sit in front of my oven & keep an eye on them & as soon as they begin to brown, pull them out right away.


I let them cool on the stove.  Once the pan had cooled, I put them in the fridge overnight to harden.


The next morning I lifted the parchment paper & cut them into bars.


How easy is this???


Gluten & Dairy Free Smores Bars

For the shortbread crust

  • ⅔ cup coconut flour
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid
  • 1 tablespoon cinnamon
  • 1 tsp nutmeg

For the chocolate topping

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup

1 bag of mini marshmallows

Preheat oven to 350.  Line a 6×9″ pan with parchment paper.  Combine your shortbread ingredients into a bowl & mix until dough-like.  Press dough into the bottom of your pan.  Bake for 13 minutes.

Let cool.

Heat the chocolate topping in a sauce pan.  There’s no need to “cook” this – Just let all of the ingredients melt together.

Pour over cooled shortbread crust.

Add mini marshmallows (enough to cover the top).

Broil for 1-2 minutes (I sit in front of my oven and watch the marshmallows to be sure they don’t burn – they’ll brown QUICK)

Let cool & then place in refrigerator over night.  Cut into bars & enjoy!

*I doubled this recipe and put it in a 9x11pan.  The crust was a littttlleee too thick for my liking.

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