Gluten Free S’Mores Bars

Bar desserts are kind of the best. They’re easy to make, perfect for sharing, and always a crowd-pleaser. These S’mores Bars are at the top of my list, right alongside my famous 7-Layer Bars. Every bite is the perfect blend of flavors and textures, ringing with the magic of campfire nights. Between the buttery, slightly crunchy graham cracker crust, the gooey caramelized marshmallows, and the rich, velvety chocolate, they fly off the dessert table like no one’s business. 

I love my S’mores Pudding Pie, but these bars get even closer to that childhood favorite. Plus, they’re incredibly easy to make with no campfire or special tools required. In just a few simple steps, you’ll have a gluten-free, mess-free treat that’s perfect for sharing at parties or savoring during a cozy night in.

These S’mores Bars Bring the Campfire Indoors

In case you need convincing to make your favorite childhood treat, here are just a few of the reasons I am convinced these’ll hook you at first bite:

• Packed with nostalgia. There’s nothing quite like sitting around a campfire while roasting marshmallows and sharing stories. These bars bring back all of those cozy feelings, bite after bite.
• Same irresistible taste, less hassle. Get perfectly gooey marshmallows and rich, melted chocolate every single time—without the sticky mess. These are quick to prepare, easy to clean up, and just as delicious as the original.
• Made to share. These treats are easy to make in batches, making them ideal for sharing at parties, family gatherings, and/or cozy nights in. Especially when you’ve got kiddos running around!

What You’ll Need

Here’s what you’ll need for this s’mores bars recipe. Only six ingredients! Have a look at the recipe card below for precise measurements.

• Gluten-free graham cracker crumbs – My homemade gluten-free graham crackers or Schar Gluten-Free Honeygrams are both great options. Regular graham crackers will also work for gluten-eaters.
• Butter – I prefer salted butter, but you could use unsalted butter and add ¼ teaspoon salt.
• Sweetened condensed milk – Be sure to read the label. Sweetened condensed milk and evaporated milk look similar, but they are not interchangeable.
• Salt (optional) – I like sprinkling a little salt over the sweetened condensed milk. It breaks up the sweetness of the dessert, adding depth to the flavor profile.
• Mini marshmallows – You could chop up standard-sized marshmallows if you prefer.
• Hershey’s Milk Chocolate Bars – Semi-sweet or dark chocolate bars will also do the trick. I like using whole bars and breaking them up, but you can use chocolate chips instead.

How to Make S’mores Bars

Time to head to the store! Here’s what you’ll need to make these magical bars. Check out the recipe card below for precise measurements.

• Prep. Preheat your oven to 350°F, line a 9×13-inch pan with parchment paper, and spray with nonstick.

• Make the crust. Stir together the graham cracker crumbs, butter, and salt (if using). Press the crust mixture firmly into the bottom of the prepared pan.

• Layer. Spread the sweetened condensed milk over the crust and sprinkle with salt, if desired. Scatter 1 cup of marshmallows on top, followed by the graham crackers pieces and coarsely chopped chocolate.
• Bake. Bake for 15 minutes.

• Bake some more. Sprinkle the remaining marshmallows over the top. Bake for another 10-15 minutes.
• Broil (optional). Broil for 1-2 minutes for toastier marshmallows.
• Finishing touches. Remove the dessert from the oven and scatter the remaining chocolate over the top.
• Cool and cut. Let the dessert cool completely. Transfer it to a work surface and slice into bars.

Tips and Variation Ideas

Want to get this s’mores bars recipe right the first time? Here are some tips and tricks (and a few fun variations) to get you started:

• Parchment paper hack. Letting some extra parchment paper hang over the edges of the pan will make lifting the bars out SO much easier when the time comes.
• Don’t skip the salt. Whether you opt for salted butter or an extra sprinkle of salt here and there (or both), don’t leave it out. This dessert is quite sweet, and the salt really helps balance the flavors.
• Keep an eye out. No one likes a burned marshmallow, so if you decide to pop your bars under the broiler for some extra toastiness, keep an eye on them. They will brown up fast!
• Cool completely. As tempting as it might be to dive right in, have patience and allow everything to cool completely before slicing and serving. Otherwise, the bars won’t hold their shape.
• Chocolate swap. Milk chocolate is the traditional choice, but you are more than welcome to use semi-sweet or dark chocolate bars instead. White chocolate would be fun, too!
• Have fun with toppings. I topped these bars with extra Hershey’s Milk Chocolate, but don’t be afraid to add your own spin. I’m thinking chopped candy bars, crumbled candy canes, or even salted pretzel pieces!

How to Store

• Counter/Refrigerator. Seal leftover s’mores bars in an airtight container (I like to use parchment paper to separate any layers). They will keep at room temperature for up to 4 days or in the fridge for up to 1 week.
• Freezer. Spread any extras on a cookie sheet and pop them in the freezer to firm up. Then, transfer them to a freezer bag and store them in the freezer for up to 3 months. Allow the bars to thaw at room temperature before diving back in.

More Summery Dessert Ideas

Want to mix up your dessert routine this summer? Here are a few more fabulous recipes you’ve got to try:

• Pavlova Recipe
• Cheesecake Stuffed Strawberries
• Strawberry Yogurt Popsicles
• No-Churn Graham Central Station Ice Cream
• Strawberry Shortcake Trifle