What We Love About S’mores Bars
They taste like classic s’mores: These bars have everything you love about s’mores’ but without the mess.
They’re perfect for sharing: Whip up a batch of these bars to share with friends and loved ones during gatherings, picnics, or as a delightful surprise treat, spreading joy and sweetness to everyone around.
They’re a quick and easy dessert: Enjoy the convenience of a simple recipe that’s both quick to prepare and easy to put together.
How to Make Dreamy Paleo S’mores Bars
Make the base: Put all the ingredients for the bar base in a bowl and mix until combined. Press the dough for the bar base onto the bottom of the pan and bake for 10 to 15 minutes or until the base is golden brown.
Make the marshmallow layer: Use a stand mixer bowl to combine ¼ cup of water and gelatin. Allow the gelatin to hydrate for five minutes. Continue to combine honey and water in a saucepan. Boil the marshmallow base until the candy thermometer reads 240ºF. Slowly pour the boiling mixture into the gelatin mixture with the stand mixture turned on medium. Beat the marshmallow mixture on high until it triples in volume, and pour on the crust. Smooth with a spatula and let it sit uncovered for six to eight hours.
Make the chocolate layer: Melt the chocolate and coconut oil together over simmering water. Let the chocolate mixture cool slightly and pour it over the marshmallow layer. Refrigerate for four to five hours or until set.
Storing and Reheating Instructions:
To Store: Paleo s’mores bars can be stored in an airtight container for three days at room temperature. If your home is very hot, put them in the refrigerator to keep them fresh for up to a week. Freezing them is not recommended since it alters the marshmallow texture.
To Reheat: S’mores bars can be enjoyed directly from the refrigerator. Another way to enjoy them is by melting the chocolate and softening the marshmallow. Nuke your s’mores in the microwave for 15 seconds to enjoy this yummy, gooey heated treat—just like campfire s’mores.
- For the base
- 2 cups almond flour
- pinch of salt
- 2 tbsp honey
- 2 tbsp melted coconut oil
- 1 egg, lightly beaten
- For the marshmallow layer
- ½ cup water, divided
- 2 tbsp grass fed beef gelatin
- ½ cup honey
- ½ teaspoon vanilla extract
- For the chocolate layer
- 5 ounces no sugar, no dairy dark chocolate, finely chopped
- 1 tbsp coconut oil
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper. Set aside.
- To make the base, place all the ingredients in a bowl and mix to combine.
- Press the mixture into the bottom of the pan.
- Bake in preheated oven for 10-15 minutes or until golden brown.
- Remove from the oven and let cool completely.
- To make the marshmallow layer, in a stand mixer bowl add ¼ cup of water and sprinkle the gelatin evenly over.
- Allow to hydrate for 5 minutes.
- Meanwhile, in a saucepan place ¼ cup of water and ½ cup of honey.
- Mix to combine.
- Bring the mixture to a boil over medium heat.
- Continue cooking until candy thermometer reaches 240°F.
- Remove from the heat.
- Turn the stand mixer on to medium.
- Pour the hot honey mixture into the bowl in a steady stream.
- Turn the mixer up to high and continue beating until the mixture triples in volume, about 5-10 minutes.
- Transfer the marshmallow mixture into the pan, on top of the crust.
- Smooth out the marshmallow with spatula.
- Let sit uncovered for 6-8 hours so the marshmallow sets and dries.
- To make the chocolate layer, melt the chocolate and coconut oil in a heatproof bowl over just simmering water.
- Cool slightly then pour the chocolate mixture over the top of the marshmallow layer.
- Refrigerate for 4–5 hours or until set.
- Using a sharp knife, cut into bars and serve.
Chill the coconut milk: Ensure the coconut cream is chilled and solid before use, separating it from the clear liquid for the recipe.
Don’t stop whisking: Whisk the marshmallow mixture continuously while cooking to prevent burning and achieve the desired texture.
Don’t let your layers mix: Allow the marshmallow layer to set and dry for 6-8 hours before adding the chocolate layer for best results.
Use a sharp knife: Heating your knife and ensuring it’s sharp will help to maintain clean and even sliced edges.
Adjust the sweetness: You can make your treat more or less sweet by modifying the amount of honey used in the recipe.
Pay attention when baking: The crust isn’t very thick, so it will bake quite quickly. Be mindful of the baking time to prevent the base from over-browning or burning.