Summer may be over, but I for one think that s'mores can be a year-long thing. And with these easy vegan s'mores cookie bars, you can experience that campfire nostalgia even in the dead of winter. These bars are actual slices of heaven, studded with marshmallows and dark chocolate. And for that undeniable s'mores flavour, you have to use some graham crackers in the crust. In this case, we're using ground up graham crackers as flour. Are you ready to make some s'mores bars?

Let's get to it!

Why You'll Love These Vegan S'mores Bars

• After making these a couple of different ways, I settled on this version which uses crushed graham crackers (also knowns as graham cracker flour) along with regular flour as the base for these cookie bars. This really helps to add more s'mores flavour throughout the cookie bars.
• They're easy to make and require no real prep time!
• No chilling of the cookie dough, but all the great flavour of a cookie bar.
• You can make them in one bowl = less cleanup for you!
• They have all the flavour of a s'more but you don't have to leave your house, or build a campfire.
  

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Ingredients

Along with the below ingredients, you'll need some salt and baking powder.

Vegan butter:

To add some richness to these vegan s'mores cookie bars, you'll need 1/2 cup vegan butter. If you're not making these vegan, you can use regular butter.

Brown sugar or coconut sugar:

What's a cookie bar without sugar? Feel free to use light brown sugar, or coconut sugar if you're looking for something refined sugar-free.

Vanilla:

A hint of vanilla extract adds a little more flavour.

Oat milk (or other dairy-free milk)

To help moisten the cookie bars, a splash of milk is required. See substitutions for a list of other options to choose from.

All-Purpose Flour:

Regular all purpose flour is the best to use for these vegan s'mores bars. Although a gluten-free all purpose flour can also work, I recommend this one from Bob's Red Mill.

Graham cracker crumbs/flour

I found some graham cracker flour/crumbs at the bulk store near me. If you can't find those, simply use some of your favourite graham crackers and process them with a food processor to turn them into a fine flour.

Chocolate chips and/or dark chocolate:

Chocolate chips are incorporated throughout the cooke bars because why not!? Dark squares of chocolate are then added on top along with the marshmallows for that classic s'mores vibe. If you want to just use more chocolate chips instead, you do you!

Vegan marshmallows:

S'mores are not s'mores without marshmallows. I love using these mini marshmallows from Dandies.

How to Make These Vegan S'mores Cookie Bars

First, you're going to preheat your oven to 350 degrees and line an 8 x 8 baking pan with parchment paper. This will make removing the bars so much easier.

In the bowl of a stand mixer, mix together the butter, brown sugar and vanilla. Beat until somewhat fluffy, about two to three minutes.

With the mixer on low, add in the milk, flour, graham cracker flour, salt, baking powder and nutmeg. Mix until combined and the dough comes together.

Remove the bowl from the stand mixer and stir in the chocolate chips and 1/2 cup marshmallows with a spatula.

Press the dough into your prepared baking pan and place in the oven to bake for 12 to 13 minutes.

Add in the remaining 3/4 cup marshmallows and the chopped dark chocolate. Place in the oven to bake for another eight to nine minutes more.

Remove from the oven and torch the marshmallows if you have a kitchen blowtorch. Then let them cool for at least 30 minutes or so on a cooling rack before removing the bars easily by sliding the parchment paper up and out of the pan.

Slice them into bars once they've had some time to settle, I know it's hard!

Tips for Making S'mores Bars

• Line a baking pan with parchment paper going both ways so that you can easily remove the bars once they're cool enough.
• Allow the cookie bars to rest. Once you remove them from the oven, let them cool for at least 30 minutes before removing and placing on a wire rack to finish cooling. This will allow them to finish baking and the centre to firm up. Cookies (and these s'mores bars) are always better when you remove them while they’re still slightly under baked.
• To cut your cookie bars into squares, let them cool completely first. Once they’ve cooled on a cooling rack, use a sharp knife to cut into 9 even squares. It’s best to wet your knife by running it under water and then shaking off excess water before cutting.

Substitutions

All purpose flour: swap out the gluten-free flour blend for regular all purpose flour instead.

Less sweet: reduce the amount of sugar if you want them less sweet, or use less marshmallows. Personally, I don’t have a big sweet tooth, and I don't find these too sweet when using brown sugar.

No oat milk: use any type of dairy-free milk for these cookie bars. Almond, coconut, soy or even regular milk will all work.

No vegan butter: feel free to use regular butter instead. I'm not sure how coconut oil would work.  

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How to Store

After letting them cool and cutting them into squares, you can let them sit out in a sealed container at room temperature for a day or so. After that, (or even before) move them to the fridge. I personally enjoy them from the fridge, but I’m like that with most desserts!

Freezing them is also an option of course, just be sure to layer them in between sheets of parchment paper and then keep them stored in an airtight container. The parchment will ensure that the tops stay intact. Let them come to room temperature before enjoying.

If you make these vegan s'mores cookie bars, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

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