Oven Baked S’mores Bars (Gluten-Free, Dairy-Free, Grain-Free)
Bring the campfire home with Oven Baked S’mores Bars! These were created as a surprise birthday “cake” for my daughter who is gluten and dairy-free! She isn’t a fan of typical cake so I wanted to come up with something special. (Mission accomplished!!!) Years ago, my daughters both loved making a dessert called S’mores Brownies. It consisted of a brownie bottom with melted marshmallows on top. I took that inspiration and set out to make a delicious, grain-free, graham cracker-like cookie crust using Otto’s Cassava Flour and all “real food” ingredients. This delectable cookie crust is then topped with dark chocolate bars, then a jumble of mini marshmallows, chocolate chunks, and crumbled cookie crust! Once heated, the toasted marshmallows, melted chocolate, and cookie crust meld perfectly together! 😍 Total heaven!!! 🙌🏻
From the look on my daughter’s face while eating it, and the number of times she thanked me profusely for making this, I think I knocked it out of the ballpark on this one!!! The whole family devoured it! Total crowd pleaser!!! 😀😀😀
I served this Oven Baked S’mores hot (which was AMAZING!!!!) and was later surprised to see that it was also awesome cool. The marshmallows got all toasty, which made them a bit crispy on the outside and gooey on the inside! Mixed with the melted chocolate and soft cookie base, it was truly dessert perfection!!!
Let’s make Oven Baked S’mores Bars!
*Printer-friendly version below*
Ingredients for the cassava flour cookie crusts:
-3 cups Otto’s Cassava Flour
-4 organic, cage-free eggs (I use duck eggs, but chicken eggs can also be used)
-1 1/3 cup organic coconut oil – melted
-2 cups organic maple syrup
-4 teaspoons pure vanilla extract
-1 tablespoon ground cinnamon
-2 teaspoons xantham gum
-1 teaspoon pink Himalayan salt
–parchment paper (I prefer using parchment for toxin-free, non-stick baking, and easy clean up.)
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Topping ingredients:
-6 Trader Joe’s 72% Cacao Dark Chocolate Bars (They come in packs of 3 at store, or buy online in bulk here.)
-2 cups Dandies All Natural Mini Vanilla Marshmallows (Gluten-free, Vegan, Non-GMO, Kosher) Click here to order.
-1 cup Enjoy Life Semi -Sweet Mega Chunks (100% real chocolate, Gluten-Free, Dairy-Free, Non-GMO, Kosher, Nut-Free, Soy-Free) Click here to order. 
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Instructions:
Preheat oven to 375 degrees.
In a large bowl, blend Otto’s Cassava Flour, pink Himalayan salt, cinnamon, and xantham gum.
In a second bowl, blend maple syrup, melted coconut oil, eggs, and vanilla.
Add wet ingredients to dry ingredient bowl and mix until fully combined. It should be the consistency of cookie dough.
Line a 9×11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, as well as non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that’s deep enough to hold the 3/4″ crust as well as the toppings which will be added after baking.
Spoon 3/4 of dough into parchment lined pan (reserving 1/4 of dough to make a second, thinner crust) and press down so dough forms an even cookie crust about 3/4″ thick.
Dough pressed to bottom of pan to form cookie crust – before baking
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
Baked cassava flour cookie crust. Notice bottom crust thickness – about 3/4″
Take the reserved 1/4 of the dough and place it into same sized, parchment lined pan, creating a second cookie crust that’s about 1/4″ thick (about the thickness of a graham cracker.) This cookie crust will later be broken into chunks and spread on top of the thicker crust along with chocolate chucks and marshmallows. If 2 equal sized pans aren’t available, bake the first crust, remove from pan, then bake second crust in the same pan.
Bake second, thinner cookie crust at 375 degrees for 10-12 minutes.
Here I’m holding up the baked, thinner cookie crust to display thickness.
With baked bottom cookie crust on parchment inside the pan, break apart dark chocolate bars into pieces and spread them evenly over crust.
Break thinner crust into pieces.
Scatter mini marshmallows, Enjoy Life Mega Chunks, and cookie crust pieces all over bottom cookie crust and chocolate bar pieces.
Place back into oven and bake for about 10 minutes, until marshmallows slightly brown.
Remove from oven.
Eat immediately for an authentic melty, gooey S’mores experience, or allow to cool for more of a cookie bar/candy experience. Both options are scrumptious!!!!
Note: If needed, the cookie crusts can be made ahead and kept in the refrigerator for a few days until you’re ready to fully assemble and heat these Oven Baked S’mores Bars.
S’mores Cookie Bars just before going into the oven for the final bake!
Oven Baked S’mores – right out of the oven and ready to be cut into bars.
Close-up on the melted chocolate oozing out of the crevices! Truly irresistible!!!
Enjoy!!!
One last bite! (I’m literally drooling thinking back to this moment!)
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Bring the campfire home with Oven Baked S'mores Bars! This graham cracker-like cookie crust is made with Otto's Cassava Flour and all "real food" ingredients. This delectable cookie crust is then topped with dark chocolate bars, a jumble of mini marshmallows, chocolate chunks, and more crumbled cookie crust! Once heated, the toasted marshmallows, melted chocolate, and cookie crust combine perfectly, creating a scrumtious taste sensation! A real crowd pleaser!!!
- 3 cups Otto's Cassava Flour
- 4 organic cage-free eggs (I use duck eggs since I'm sensitive to chicken eggs, but either can be used)
- 1 1/3 cup organic coconut oil - melted
- 2 cups organic maple syrup
- 3 teaspoons pure vanilla extract
- 3 teaspoons ground cinnamon
- 2 teaspoons xantham gum
- 1 teaspoon pink Himalayan salt
- parchment paper I prefer using parchment for easy clean up, toxin-free, non-stick baking.
- 6 Trader Joe's 72% Cacao Dark Chocolate Bars
- 2 cups Dandies All Natural Mini Vanilla Marshmallows (Gluten-free, Vegan, Non-GMO, Kosher)
- 1 cup Enjoy Life Semi -Sweet Mega Chunks (100% real chocolate, Gluten-free, Dairy-free, Non-GMO, Kosher, Nut-Free, Soy-Free)
-
Preheat oven to 375 degrees.
-
In a large bowl, blend Otto's Cassava Flour, pink Himalayan salt, cinnamon, and xantham gum.
-
In a second bowl, blend maple syrup, melted coconut oil, eggs, and vanilla.
-
Add wet ingredients to dry ingredient bowl and mix until fully combined. It should be the consistency of cookie dough.
-
Line a 9x11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, and non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that is deep enough to hold the 3/4" crust as well as the toppings which will be added later.
-
Spoon 3/4 of dough into parchment lined pan and press down so dough forms an even cookie crust about 3/4" thick. (I use my hands for this.)
-
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
-
Take the reserved 1/4 of the dough and place it into same sized pan, creating a second cookie crust that's about 1/4" thick (about the thickness of a graham cracker.) This cookie crust will later be broken into chunks and spread on top of the thicker crust along with the chocolate and marshmallows. If 2 equal sized pans are not available, bake the first crust, remove from pan, then bake second crust in same pan.
-
Bake second, thinner cookie crust at 375 degrees for 10-12 minutes.
-
With the bottom cookie crust and parchment inside pan, break dark chocolate bars into pieces and spread them evenly over crust.
-
Break thinner crust into pieces and set aside.
-
Scatter mini marshmallows, Enjoy Life Mega Chunks, and cookie crust pieces all over bottom cookie crust and chocolate bar pieces.
-
Place back into oven and bake for about 10 minutes, until marshmallows slightly brown.
-
Remove from oven.
-
Eat immediately for an authentic melty, gooey S'mores experience, or allow to cool for more a cookie bar/candy experience!
-
Enjoy!!!
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
