S’MORE WHAT? How about S’more of these S’mores Cookie Dough Bars? These bars are soft and chewy and the perfect summertime treat!
I think we can all agree that s’mores are a summer staple in the U.S. So I wanted to create a tasty treat that takes them up another notch.
Behold my s’mores cookie dough bars. I modified the recipe for my Healthy Cookie Dough Bites for the base of these bars and topped them with all the usual s’mores fixins.
These s’mores cookie dough bars are broiled for a hot minute to get the marshmallows golden and toasty and the chocolate melty. So technically these S’mores Cookie Dough Bars are not a no bake recipe, but it’s pretty darn close.
The cook time is under 2 minutes and if you have a kitchen torch, you could always use that instead and skip the oven/broiler (it’s more fun this way, too).
These S’mores Cookie Dough Bars are the perfect summer dessert for the entire family. Make them for your next cookout, family party or camping trip. They will not disappoint!
Almond flour: I like using almond flour in no bake recipes as it does not have a ‘raw’ taste or texture to it.
Cashew butter: cashew butter is mild in flavor and helps provide a cookie dough like taste and texture.
Protein powder: I recommend vanilla protein powder, but you can use unflavored protein powder.
Maple syrup: for natural sweetness and to add some moisture to the dough.
Vanilla: essential for creating a cookie dough flavor.
Salt: to bring out all the delicious, sweet flavors.
Chocolate: you’ll need chocolate chips for the cookie dough base and chocolate chunks for the s’mores topping. I used dark chocolate.
Graham crackers: I used cinnamon graham crackers
Mini marshmallows: mini marshmallows are best as they will soften and brown quicker under the broiler. However, you can use regular marshmallows and cut them up into smaller pieces.
8×8 in. square pan or 8 in. cake pan
Measuring cups and spoons
Preheat oven on the high broiler setting. Line a baking dish with parchment paper.
In a food processor, blend the graham crackers until you have a fine powder. In a mixing bowl, combine the graham cracker crumbs, almond flour, cashew butter, protein powder, maple syrup, vanilla and sea salt.
Mix the dough until it is well combined. You want a slightly sticky dough that still holds its shape when rolled into a ball.
If your dough is too wet, add a bit more flour. If it is too dry, add more maple syrup.
Lastly, fold in your favorite chocolate chips. I don’t provide measurements for the chocolate chips because the only correct way to measure these is with your heart.
Add the cookie dough to the parchment lined baking dish. Press the dough down into an even layer.
Next, take your mini marshmallows, chocolate bar pieces and graham cracker sections and stick them into the dough at different angles. This will give the bars some nice texture and dimension.
Gently press the graham crackers and chocolate pieces into the dough to secure them to the bars. The marshmallows are too soft to press into the dough, but will stick better once melted down a bit after broiling.
Place the s’mores cookie dough bars under the broiler for 1 to 1 1/2 minutes. Watch carefully, and once the marshmallows are toasty and golden brown, take the pan out of the oven.
Allow pan to cool a few minutes before removing the parchment and cutting the bars into squares.
- Make sure the entire surface of the cookie dough base is covered in s’mores goodness.
- Every oven broiler setting is different, so watch the bars the entire time they are in the oven. Once the marshmallows start to toast, they go quick, so be ready to take them out.
- Cut into bars while they are still warm, as it is easier to cut through the s’mores toppings while the marshmallows and chocolate are warm and gooey. Use a sharp knife and push straight down.
Store your s’mores cookie dough bars in an airtight container in the refrigerator for up to one week and in the freezer for up to 3 months.
These cookie dough bars are best enjoyed at room temperature, so take them out of the fridge at least 10 minutes before you are ready to eat them.
Gluten Free: Sub gluten free graham crackers.
Vegan: Use a plant based protein powder, non-dairy dark chocolate, vegan graham crackers (no honey) and vegan marshmallows (I used the Dandies brand vegan marshmallows and they taste delicious).
Nut Butter: You can sub any nut butter for the cashew butter; however, cashew butter is the most neutral and will yield more of a cookie dough flavor.
Maple Syrup: You can sub honey for the maple syrup.
More Recipes You’ll Love
- Gluten Free S’mores Brownies
- No Bake Brookie Bars
- Cookie Dough Caramel Candy Bars
- No Bake Salted Caramel Pretzel Cups
- Brookie Baked Oatmeal
If you make these s’mores cookie dough bars, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
S'mores Cookie Dough Bars
- 1 cup almond flour
- 1/4 cup fine graham cracker crumbs
- 2 scoops vanilla protein powder
- 1 cup cashew butter cold, from the fridge
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- pinch sea salt
- chocolate chips
- 2 oz chocolate bar
- 1 cup mini marshmallows
- 2-3 graham crackers
- Arrange oven rack in the top portion of the oven. Preheat oven on the high broiler setting.
- In a food processor, blend graham crackers into a fine powder.
- Combine graham cracker crumbs, almond flour, protein powder, cold cashew butter, maple syrup, vanilla and sea salt together in a mixing bowl. Mix until well combined. Fold in chocolate chips. Dough should be slightly sticky but hold its shape when rolled into a ball. If it's too soft, sprinkle in more almond flour. If it is too dry, add more maple syrup.
- Add cookie dough to a parchment lined baking dish. Press dough down into an even layer.
- Break up graham cracker and chocolate bar into smaller pieces. Cover cookie dough with marshmallows, chocolate bar pieces and graham cracker pieces. Gently press down chocolate and graham crackers into the dough to secure.
- Place bars under broiler and broil for 1 to 1 1/2 minutes. Watch carefully! Remove bars from oven once marshmallows have reached desired toastiness.
- Cut bars while they are still warm. Store in an air tight container in the refrigerator. Eat at room temperature.