These Vegan S’mores Bars are chewy, soft, gooey, and oh-so-chocolaty! Perfect for anyone craving the nostalgic taste of s’mores without the hassle of a campfire. Get ready for your new favorite melty, chocolate-y, vegan treat that captures all the best parts of campfire nights!
These Vegan S’mores Bars pack all of the deliciousness of classic s’mores—chocolate, marshmallow, and cinnamon graham crackers— but they’ve been transformed into a less messy, easy-to-travel-with dessert bar. These bars are perfect for making ahead and enjoying as the ultimate summer snack ☀️ You’ll love how the chewy graham cookie layers sandwich the gooey marshmallows and rich chocolate, creating a mouthwatering treat that’s sure to be a hit at any gathering.
Ingredients:
- All-purpose flour, Brown Sugar, and Vanilla Extract: for that classic cookie taste
- Vegan graham cracker crumbs: I like to use my recipe for homemade vegan graham crackers and just blitz some in a food processor to make crumbs. Alternatively, you could use store-bought graham crackers (just check the ingredients to make sure they are vegan).
- Brown Sugar: for sweetness, light or dark brown sugar will both work well here.
- Vegan Butter: my go-to is Earth Balance Original Buttery Spread but any brand should work well in this recipe.
- Plant-based Milk: any kind will work in this recipe so use whatever you have on hand, almond milk, soy milk, oat milk, hemp milk, etc.
- Apple Cider Vinegar or White Vinegar: trust me on this. I know it sounds weird but you cannot taste it. It’s my secret ingredient to make the cookie have that chewy delicious texture.
- Vegan Mini Marshmallows: I used Dandies brand. If you can only find large vegan marshmallows, just chopt them into small mini marshmallow sized pieces and they will work fine.
- Vegan Chocolate Chips: some brands of chocolate chips are vegan, just check the brand to make sure. Enjoy Life is a great vegan brand.
These ingredients create the perfect balance of flavors and textures, giving you all the joys of s’mores in a convenient, handheld form. Enjoy these Vegan S’Mores Bars at home or bring them to your next picnic—either way, they’re sure to be a crowd-pleaser!
How to Make Vegan S’mores Bars:
Preheat your oven to 350℉ (180℃). Line an 8″ x 8″ (or 9″ x 9″) square pan with parchment paper, ensuring enough parchment paper hangs over the sides for easy removal. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
In a stand mixer (I use this one), whip the brown sugar and vegan butter together until fluffy. Mix in the plant-based milk, vinegar, and vanilla. (It may look curdled, but that’s totally fine.) Finally, add the flour mixture and mix to form a soft dough. *If you do not have a stand mixer you can use a hand mixer or mix by hand with a whisk and a strong spatula.
Take about ⅔ of the cookie dough and press it into the bottom of the prepared pan.
Scatter the marshmallows and chocolate chips evenly over the cookie dough.
Using your hands, take some of the remaining ⅓ of the cookie dough and use your fingers to gently flatten it into a rough disc. Place on top of the marshmallow and chocolate chip layer. Repeat, using up all the remaining cookie dough and covering the marshmallows. There will be some cracks with marshmallow and chocolate chips peeking though, and this is a good thing!
Bake the vegan s’mores bars for 25 – 30 minutes, until the marshmallow has puffed up and toasted golden brown in some places. Remove from the oven and let cool in the pan. Once cooled, use the parchment paper to lift the cookies out, then use a sharp knife to cut into bars. Vegan S’mores Bars can be stored in an airtight container at room temperature for up to one week or in the freezer for up to three months.
These Vegan S’mores Bars Are…
- Chewy, soft, gooey, and chocolaty
- Less messy than traditional S’mores
- Easy-to-travel-with dessert bar
More Vegan Summer Dessert Recipes You Might Like:
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan S’mores Bars
These Vegan S’mores Bars are chewy, soft, gooey, and oh-so-chocolaty! Perfect for anyone craving the nostalgic taste of s’mores without the hassle of a campfire. Get ready for your new favorite melty, chocolate-y, vegan treat that captures all the best parts of campfire nights!
Servings: bars
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Instructions
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Preheat your oven to 350℉ (180℃). Line an 8″ x 8″ (or 9″ x 9″) square pan with parchment paper, ensuring enough parchment paper hangs over the sides for easy removal.
-
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
-
In a stand mixer (I use this one), whip the brown sugar and vegan butter together until fluffy. Mix in the plant-based milk, vinegar, and vanilla. (It may look curdled, but that’s totally fine.) Finally, add the flour mixture and mix to form a soft dough.*If you do not have a stand mixer you can use a hand mixer or mix by hand with a whisk and a strong spatula.
-
Take about ⅔ of the cookie dough and press it into the bottom of the prepared pan.
-
Scatter the marshmallows and chocolate chips evenly over the cookie dough.
-
Using your hands, take some of the remaining ⅓ of the cookie dough and use your fingers to gently flatten it into a rough disc. Place on top of the marshmallow and chocolate chip layer. Repeat, using up all the remaining cookie dough and covering the marshmallows. There will be some cracks with marshmallow and chocolate chips peeking though, and this is a good thing!
-
Bake the bars for 25 – 30 minutes, until the marshmallow has puffed up and toasted golden brown in some places. Remove from the oven and let cool in the pan. Once cooled, use the parchment paper to lift the cookies out, then use a sharp knife to cut into bars.Vegan s’mores bars can be stored in an airtight container at room temperature for up to one week or frozen for up to three months.
Nutrition
Serving: 1 s’mores bar (recipe makes 16 bars) | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 132mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg
