Can I use regular marshmallows instead of mini marshmallows?

Yes! You can roughly chop regular vegan marshmallows into smaller pieces so they distribute more evenly throughout the bars.

What vegan marshmallow fluff should I use?

Any store-bought vegan marshmallow fluff will work. Just be sure it's soft and spreadable for the gooey marshmallow layer.

Why did my marshmallow layer disappear?

Marshmallows can naturally melt as they bake. Using both mini marshmallows and marshmallow fluff helps create a thick, gooey layer that stays soft after baking.

Can I make these bars ahead of time?

Yes! These bars can be baked a day in advance. Once cooled, store them in an airtight container until you're ready to serve.

Can I double this recipe?

Yes! Double the ingredients and bake the bars in a 9×13-inch pan. You may need to add a few extra minutes to the baking time.

vegan s'mores bars

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Graham cracker cookie bars filled with melty chocolate and gooey marshmallows!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 3-inch Bars 1x
Category: Brownies and Bars
Method: Baking
Cuisine: American
Diet: Dairy-Free, Vegan

Ingredients

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2/3 cup vegan butter

3/4 cup light brown sugar

1 teaspoon vanilla extract

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup graham cracker crumbs

1 cup all purpose flour

1 cup nondairy chocolate chips

1 cup mini vegan marshmallows

6 ounce jar vegan marshmallow fluff

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line an 8-inch square pan with parchment paper. Set aside.
Mix: Add vegan butter and light brown sugar to a large mixing bowl and beat with an electric hand mixer until light and fluffy. This should take about 1 minute. Add the vanilla extract, baking powder, baking soda and salt to the bowl and beat again to disperse ingredients evenly. Stir in the graham cracker crumbs and flour until just combined. Do not over-mix! Fold in the chocolate chips and mini marshmallows.
Assemble: Press about 2/3 of the dough into the bottom of your prepared pan. Spread the entire jar of marshmallow fluff over the top of the dough. Try not to take the fluff all the way to the edges as it will ooze out after baking. Scoop the remaining dough over the marshmallow fluff, pressing in as you go. It doesn’t have to completely cover the fluff! Leave some marshmallow peaking out here and there for a rustic look.
Bake: Place pan on center rack of preheated oven and bake for 28-32 minutes. Allow s’mores bars to cool in the pan for at least 30 minutes before slicing.

Equipment

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Notes

*Baked s'mores bars will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*If you can't find vegan marshmallow fluff, don't worry! Simply double the amount of vegan mini marshmallows in the recipe.

Find it online: https://censoredbaker.com/vegan-smores-bars/