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:
- Homemade Vegan Graham Crackers
- Vegan Ice Cream Bars
- Vegan Chocolate Ice Cream
- Vegan Strawberry Ice Cream
- Vegan Vanilla Ice Cream
- Vegan Strawberry Cheesecake Popsicles
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
Servings: bars
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup vegan graham cracker crumbs, (homemade or store-bought)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup brown sugar, packed
- ½ cup vegan butter
- 3 tablespoons plant-based milk, (such as oat or soy)
- 1 teaspoon apple cider vinegar or white vinegar, (trust me on this)
- 1 teaspoon vanilla extract
- 1 heaping cup mini vegan marshmallows
- ½ heaping cup vegan chocolate chips
Instructions
- 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
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Carla says
These are so delicious and easy to make!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed them 🙂
Cathy Beedle says
I increased the recipe by 50% and made them in a 9x13 pan. Not too sweet but perfectly gooey, exactly what I wanted for our family picnic!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed them 🙂
Lisa A. says
These were a huge hit with my run club. Thank goodness I tasted one before I served them because they were gone before I could get one. Thanks for another winning recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Lisa 🙂
Melanie says
Absolutely delish! The based isn't too sweet, but you get wonderful little pops of sweetness from the marshmallows and chips. Will definitely make again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Melanie!! Thank you for your review 🙂
Tara says
I just made these (-ish. I had to use Trader Joe's cinnamon cookies as both their graham crackers have honey) and they are yummy - so different. I should have stopped at 25 minutes instead of 27, but they pass the test with flying colors and I will absolutely make these again. My bake is a 4*, but that's my fault, so you get 5*!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Tara! 🙂
Stacey says
These were easy and fun! My family loved it and they are already asking for me to make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved them Stacey 🙂
Cheri says
The bars were good. The crust was chewy and the marshmallows toasted up as expected, but I didn't have any real flavor "pops". I will try making them again with a high quality chocolate to see if that add a little something to the overall taste. Thank you for the recipe, it is the perfect way to use up the opened packages from the weekend s'mores.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Not sure if you made my homemade graham cracker crumbs, but they definitely have more flavor than store-bought. And yes, the better the chocolate the better they will taste! 🙂
Karen ML says
Omg these are dangerously good!! Such an awesome recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, thank you Karen!! 🙂
Karen says
This is an amazing cookie! Made recipe as written except substituting gf flour and graham crumbs. Doubled recipe to make 9x13” pan knowing I’d want to stash half in freezer
I consider these better than the standard S’more and much easier
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy you loved them Karen!!
Shar says
To die for and so easy to make!! I used the store bought graham crumbs but next time I will use your homemade graham crumbs to level up to outta this world.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thrilled you loved them so much Shar 🙂
Kay says
Certainly look yummy! Can't help but thinking while looking at the pictures of the individuals, could the marshmellows be replaced with cream cheese or some kind of cheesecake type thing? For a completely different recipe of course, but the pictures make me think cheesecake! mmm! (either way, mmm!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds yummy! I hope you enjoy them 🙂