Meet your new favorite treat: Healthy S’mores Cookie Bars! All the ooey-gooey magic of a campfire s’more—chocolate, fluffy marshmallows, and graham cracker goodness—packed into a chewy cookie bar, without all the funky ingredients! These cookie bars are naturally sweetened, gluten-free, and paleo! Perfect for summer parties, snack attacks, or when you just need a little nostalgic comfort in dessert form.
S’mores bars
I can’t resist the combination of marshmallows, chocolate and graham crackers and these S’more Bars are easy to make, any time of year. They are always a crowd favorite and are perfect for get-togethers, summer parties, and BBQ’s because they’re great as a make-ahead dessert!
I originally got this idea when I kept seeing Whole Foods S’mores Bites when I was grocery shopping. They had a graham cracker base, marshmallow filling, and are covered in a chocolate coating. I didn’t love the ingredients, so I decided to attempt them at home! We’ve decided as a household they might be one of the best treats i’ve made.
Making and enjoying s’mores is a summer classic. But what do you do if you don’t have access to a fire pit to make them the old fashion way? You don’t need an oven, microwave, or fire to make these s’mores bites – just a hand or stand mixer and the freezer!
Love S’mores? Try my Snickers Frozen Protein S’mores, Strawberry frozen S’mores, pumpkin S’mores bars, or my vegan S’mores dip!
Why You’ll Love them
- Wholesome – made with purposeful ingredients. These are gluten-free, grain-free, paleo, and refined sugar-free
- incorporates the classic s’mores flavor minus all the artificial flavors, preservatives, and refined sugar
- perfect to serve at a party or summer BBQ
- a unique twist on original bonfire s’mores
- A little less messy than classic S’mores!
Recipe video – No-bake S’mores bars
Healthy benefits of grass-fed gelatin
In this recipe, were skipping the high fructose corn syrup-ladden marshmallows and making our own marshmallow fluff at home. It could NOT be easier to make and all you need is two ingredients – maple syrup or honey and grass-fed gelatin. High quality gelatin actually has amazing health benefits –
- Natural source of collagen, the protein that supports skin elasticity, hydration, and strength. Regular consumption can help improve skin texture, reduce wrinkles, and promote stronger nails and healthier hair.
- Helps strengthen the gut lining and supports digestion. It’s often used in healing protocols like GAPS or Paleo to manage leaky gut, IBS, or other digestive issues by promoting a healthy mucosal lining.
- Contains amino acids like glycine and proline, which are essential for maintaining joint cartilage and bone strength. It may help reduce joint pain and inflammation, especially in active individuals or those with arthritis.
- With about 6 grams of protein per tablespoon, grass-fed gelatin can support muscle recovery post-workout. It’s especially beneficial due to its high glycine content, which helps with tissue repair and overall recovery.
How to make s’mores bites
Full recipe is in the recipe card at the bottom of the post!
Ingredients
- Simple mills crunchy pecan cookies: You can use any similar cookie! It’s best if they’re small enough to fit in a cupcake tin! Be sure to use crunchy cookies! The Simple Mills cookies are amazing, taste like graham crackers, and are vegan, gluten-free, and paleo.
- Grass-fed gelatin: Quality is key here Further Foods is my favorite as it’s grass-fed, high quality, and doesn’t have the funky gelatin smell that some have.
- Honey or maple syrup: I think I actually prefer the flavor of the marshmallow fluff made with maple syrup but both are great!
- Vanilla extract
- Chocolate chips
Steps to make S’mores cookie bars
- Make the marshmallow fluff: In a stand mixer, combine the gelatin and 1/4 cup water. Let it bloom while you make the syrup mixture. In a small pot, combine the remaining water, vanilla extract, and honey or maple syrup. Bring to a boil and cook, stirring frequently, until it reaches a temp of 240F. I like to use a candy thermometer, but if you don’t have one it’s okay! It typically takes about 10 minutes to reach 240F.
- Pour the syrup mixture into bowl of the stand mixer, while it’s running on low. Slowly increase the whisking speed until it’s on high. Allow the mixture to beat for about 5 minutes until stiff peaks form and it sticks to the whisk when lifted from the bowl. You’ll want to use it quickly so it doesn’t firm up too much.
- Grab a silicone muffin tin or a metal muffin tin lined with liners. Add a cookie to the bottom of each one. I like to use a cookie scoop to scoop some of the marshmallow fluff on top of each one. Place the pan in the freezer for 2 or so hours, until the marshmallow has firmed up.
- Once firm, melt the chocolate in a small bowl until smooth. Line a baking sheet with parchment paper. Remove the marshmallow cookies from the pan and quickly dip each one in the chocolate, them move to the baking sheet.
- Place in the freezer until the chocolate layer has firmed. Then move to an air-tight container. Store in the freezer!
Storing s’mores cookie bars
Store S’mores cookie bars in an air-tight container in the freezer. The marshmallow section never gets super firm, so no worries about it freezing or being hard. They stay the perfect texture!
Recipe FAQ’s
- Do I have to make homemade marshmallow fluff? No, but I highly recommend it! Not only is it INCREDIBLY easy, but it’s much better for you than anything store-bought!
- Can I make marshmallow fluff without a stand mixer? Yes, but it’ll be a lot more hands-on work! i haven’t attempted it, but you can try to use a hand mixer, it’ll probably just take more time than using a stand mixer. I use a Kitchenaid and love it so much, but there are much more affordable options as well!
- Do I need a candy thermometer? No, but they’re always nice to have on hand. If you don’t have a thermometer, just be sure to allow the syrup mixture to boil for 10 minutes! This should be sufficient time!
S’mores Bars Recipe variations
- White chocolate S’mores: Coat the bites in white chocolate!
- Chocolate chip cookie S’mores: Use chocolate chip crunchy cookies for the base!
more healthy dessert recipes to try
- Strawberry frozen S’mores
- Snickers Frozen Protein S’mores
- S’mores cheesecake cups
- Vegan S’mores dip
- Cookie tiramisu cheesecake
- Healthy no-bake cookie dough bars
- Healthy rice krispie treats
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
S’mores Cookie Bars
Ingredients
Marshmallow fluff
- 1/2 tbsp grass-fed gelatin
- 1/2 cup honey or maple syrup
- 6 tbsp water, divided
- 1 1/2 tsp vanilla extract
Assembling the bars
- 1 package Simple Mills Toasted Pecan Cookies *or other similar cookies
- 1 cup chocolate chips
- 1/2 tbsp coconut oil, melted *to help thin the chocolate for coating
Instructions
Marshmallow fluff
- In the bowl of a stand mixer with the whisk attachment, add 2 tbsp of water to the base, and then sprinkle over 1/2 tbsp of gelatin. Set aside to allow to harden.
- In a small pot, combine 1/4 cup of water with 1/2 cup of maple syrup or honey. Set the pot over medium-high heat and heat until it reaches 240 F – I recommend using a candy thermometer to check the temperature. If you don't have one, the mixture typically takes about 10 minutes to reach 240F.
- Once it's reached temp, remove from heat. Turn the stand mixer on low, and slowly pour the syrup mixture into the stand mixer as you increase the speed to high speed. Whip the mixture for 7-8 minutes until light, fluffy, and tripled in size.
- While the fluff is beating, grab your muffin tin. I like to use a silicone muffin tin for easy removal, but you can use a metal tin with muffin liners. Add a cookie to the bottom of each one.
- Using a cookie scoop, scoop some of the. marshmallow fluff on top of each cookie. Then place the tray in the freezer for 2-3 hours to allow the marshmallow fluff to firm up a bit.
- Once firm, line a baking sheet with parchment paper. Add the chocolate and coconut oil to a bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Quickly dip each cookie bite into the chocolate and place on the baking sheet.
- Return to the freezer for an hour or so until firm, before moving to an air-tight container. Store in the freezer – they stay nice and soft and never get fully frozen and stay fresher this way!
Video
Notes
- Simple mills crunchy pecan cookies: You can use any similar cookie! It’s best if they’re small enough to fit in a cupcake tin! Be sure to use crunchy cookies! The Simple Mills cookies are amazing, taste like graham crackers, and are vegan, gluten-free, and paleo.
- Grass-fed gelatin: Quality is key here Further Foods is my favorite as it’s grass-fed, high quality, and doesn’t have the funky gelatin smell that some have.
- Do I have to make homemade marshmallow fluff? No, but I highly recommend it! Not only is it INCREDIBLY easy, but it’s much better for you than anything store-bought!
- Can I make marshmallow fluff without a stand mixer? Yes, but it’ll be a lot more hands-on work! i haven’t attempted it, but you can try to use a hand mixer, it’ll probably just take more time than using a stand mixer. I use a Kitchenaid and love it so much, but there are much more affordable options as well!
- Do I need a candy thermometer? No, but they’re always nice to have on hand. If you don’t have a thermometer, just be sure to allow the syrup mixture to boil for 10 minutes! This should be sufficient time!
