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A couple of years ago I saw a picture of some s’mores bars online and was determined to try an allergy safe version of a s’mores bar for my chocolate and marshmallow-loving clan. My kids love to make S’mores over our fire pit. A bar form of S’mores means this delicious combo can even be eaten in the winter when it is too cold to roast a marshmallow.
This recipe is easy and quick to whip up. It needs a bit of time in the refrigerator, so even though it is a snap to put together, you will want to plan ahead so it is ready when you need it.
S’mores Bars (Egg and Dairy Free)
This is one of the most requested desserts at our house. It is easy to make and lets you eat S'mores year round and without having to wash the smoke smell out of your clothes. We've brought these to several events and usually get recipe requests when we do.
- 1 box graham crackers
- 1 16 oz bag mini marshmallows (divided)
- 3/4 cup light corn syrup
- 3/4 cup oil (I use canola oil)
- 1 1/2 cups powdered sugar, sifted
- 6 Tablespoons cocoa powder
Line a 13×9 pan with parchment paper.
Break graham crackers into small pieces into a large bowl. Add 3 cups of marshmallows and toss.
Heat a medium size saucepan over medium heat. Add corn syrup, oil, powdered sugar and cocoa. Stir with a whisk until smooth and mixture is very warm.
Pour chocolate mixture over graham crackers and marshmallows. Stir to coat. Spoon into pan.
Sprinkle remaining marshmallows on top. Cut a piece of wax paper or parchment paper large enough to cover the pan. Press down to compact mixture evenly. Place in refrigerator for 1 hour.