S’mores Bars!!!!

S'mores Bars!!!!
Print Recipe
TOTAL TIME :35minutes30minutes30minutes
  • 1/2 of a 14.4 oz box graham crackers (approx 14 sheets; brand linked below)
  • 1 stick unsalted butter, melted (sub 1/2 cup melted refined coconut oil; brand linked below))
  • 1/2 teaspoon vanilla extract
  • 1 1/4 packed cup Medjool dates pitted (approx 13-14)
  • 3/4 cup unsalted, unsweetened almond butter (brand linked below)
  • 1/3 cup unsweetened almond milk
  • pinch salt
  • 1 1/4 cups sugar-free chocolate chips ( brand linked below)
  • 2 cups corn syrup-free mini-marshmallows (brand linked below)
  1. Preheat oven to 350 and line an 8x11 or similar-sized baking dish with nonstick parchment paper.
  2. Make base by combining all base ingredients in a food processor and pulsing until it forms a “wet sand” look & consistency. Scrape into your lined baking dish and use damp fingers to firmly press into an even layer. Rinse and lightly dry food processor; no need to fully clean.
  3. *If your dates aren’t “squishy”, microwave them for 20 seconds to soften, then pit. Make “Caramel” by combining all caramel ingredients in your food processor and processing until it forms a creamy consistency. It may form a “ball” instead in the food processor; if that happens, add a few more tablespoons milk until it becomes the texture of nut butter. Evenly spread caramel over the graham cracker layer.
  4. Top caramel with an even layer of chocolate chips, then marshmallows. Bake for 35 minutes, then set to broil and broil until golden brown on top--watch carefully; this can burn!
  5. Allow to cool at room temperature for 30 minutes, then refrigerate 1 ½ hours before slicing. Leftover bars will keep tightly sealed in the fridge up to 1 week or frozen 6 months.
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