A cutting board topped with S'mores Bars made with Navitas Organics Chickpea Flour and Cacao Powder.

S’mores Bars Recipe

You’ll love making these delicious s’mores-inspired treats to remind you of summer nights around a campfire. These bars are made with superfood-boosted graham crackers, toasted mini marshmallows and a smooth chocolate frosting upgraded with cacao powder, making this recipe healthy, rich and flavorful.

INGREDIENTS

Cookie Bar:
½ cup unsalted butter, melted and slightly cooled
1 large egg
¾ cup brown sugar, packed
1 tsp. vanilla extract
1 cup Navitas Organics Chickpea Flour, spooned and leveled
½ tsp. cinnamon
¾ tsp. baking powder
¼ tsp. salt
4 graham cracker sheets, roughly chopped (gluten-free, if desired)

Frosting:
¼ cup unsalted butter, softened
1 cup powdered sugar
6 Tbsp. Navitas Organics Cacao Powder
½ tsp. vanilla extract
2 Tbsp. milk
⅛ tsp. salt

Topping:
⅓ cup mini marshmallows, toasted
1 graham cracker sheet, crumbled (gluten-free, if desired)

DIRECTIONS

To make the graham cracker cookie bars, start by melting the butter and letting it cool slightly before mixing it with additional ingredients. In a medium-sized bowl, whisk together the melted butter, egg, brown sugar and vanilla until combined.
In a separate bowl, whisk together the dry ingredients, not including the graham crackers. Use the spoon and leveling method to measure the Chickpea Flour for a more accurate measurement.
Add the dry ingredients to the wet ingredients and stir to combine into a sticky dough. Fold in the chopped graham crackers.
Preheat your oven to 350°F. Line an 8x8” baking dish with parchment paper and lightly grease with cooking spray or butter. Spread the sticky dough evenly in the prepared dish using a metal spoon.
Bake the cookie bars for 18-20 minutes. They will look golden brown when done baking. Let cool in the baking dish for 10 minutes before removing. To speed up the cooling process, carefully lift the sides of the parchment paper to transfer the cookie bars onto a cutting board and place them in the fridge.
To make the frosting, use a hand mixer to cream together the softened butter and powdered sugar. Add the Cacao Powder, vanilla, milk and a pinch of salt. Stir by hand to avoid any powdered sugar or Cacao Powder from escaping the bowl when you go to use your mixer.
Once the cookie bars are cool to the touch, spread the chocolate frosting over the bars. Top with crushed graham crackers and mini marshmallows as desired. Use a culinary torch to roast the marshmallows.
Cut the cookie bars into 9 squares and store covered at room temperature for up to 5 days.

Note:
Three options for topping with marshmallows:
Use a culinary torch to carefully toast the mini marshmallows after they are placed on the frosting. This will make them look roasted similar to a campfire marshmallow.
Spread out the mini marshmallows on a microwave-safe plate covered with parchment paper and microwave in 15-second intervals to soften the marshmallows. They will not look toasted, however they will be soft and gooey in the centers.
Spoon a few dollops of marshmallow fluff onto the cookie bars and use a butter knife or toothpick to swirl the marshmallow into the chocolate frosting.

Makes 9 servings

 

Submitted by Marley Braunlich | Baked Abundance
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Image of S’mores Bars Recipe

S’mores Bars Recipe

Marley Braunlich | Baked Abundance

Servings

9 bars

You’ll love making these delicious s’mores-inspired treats to remind you of summer nights around a campfire. These bars are made with superfood-boosted graham crackers, toasted mini marshmallows and a smooth chocolate frosting upgraded with cacao powder, making this recipe healthy, rich and flavorful.

Ingredients

    Cookie Bar:

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • ¾ cup brown sugar, packed
  • 1 tsp. vanilla extract
  • 1 cup Navitas Organics Chickpea Flour, spooned and leveled
  • ½ tsp. cinnamon
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 4 graham cracker sheets, roughly chopped (gluten-free, if desired)

    • Frosting:

  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 6 Tbsp. Navitas Organics Cacao Powder
  • ½ tsp. vanilla extract
  • 2 Tbsp. milk
  • ⅛ tsp. salt

    • Topping:

  • ⅓ cup mini marshmallows, toasted
  • 1 graham cracker sheet, crumbled (gluten-free, if desired)
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Directions

  1. To make the graham cracker cookie bars, start by melting the butter and letting it cool slightly before mixing it with additional ingredients. In a medium-sized bowl, whisk together the melted butter, egg, brown sugar and vanilla until combined.

  2. In a separate bowl, whisk together the dry ingredients (except graham crackers). Use the spoon and leveling method to measure the Chickpea Flour for a more accurate measurement.

  3. Add dry ingredients to wet ingredients and stir to combine into a sticky dough. Fold in chopped graham crackers.

  4. Preheat oven to 350°F. Line an 8x8” baking dish with parchment paper and lightly grease with cooking spray or butter. Spread dough evenly in prepared dish using a metal spoon.

  5. Bake for 18-20 minutes, until golden brown. Let cool in baking dish for 10 minutes before removing. To speed cooling, carefully lift sides of parchment paper to transfer bars onto a cutting board and place in the fridge.

  6. To make the frosting, use a hand mixer to cream together the softened butter and powdered sugar. Add cacao powder, vanilla, milk and a pinch of salt, and stir by hand.

  7. Once bars are cool, spread chocolate frosting over them. Top with crushed graham crackers and marshmallows, as desired. Use a culinary torch to roast the marshmallows.

  8. Cut into 9 squares and store covered at room temperature for up to 5 days.

Options for marshmallow topping:

  • Use a culinary torch to carefully toast the mini marshmallows after they are placed on the frosting. 
  • Spread out the mini marshmallows on a microwave-safe plate covered with parchment paper and microwave in 15-second intervals to soften the marshmallows. 
  • Spoon a few dollops of marshmallow fluff onto the cookie bars and use a butter knife or toothpick to swirl the marshmallow into the chocolate frosting.

Servings: 9 bars
Submitted by:

Marley Braunlich | Baked Abundance