S'mores Cookie Bars
Meet your new favorite treat: Healthy S’mores Cookie Bars! All the ooey-gooey magic of a campfire s’more—think melty 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.
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!
-