5 from 3 reviews

The Absolute Best S’MORES BROWNIE BARS! These s’mores bars are epic filled with a graham cracker base, brownie center and marshmallows on top. And they happen to be gluten-free and you only need a few ingredients to whip them up.
cookies as graham cracker crust

11 full crackers

6 tablespoon melted butter

1 tablespoon maple syrup



  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes

Yield: 9 bars 1x



Graham cracker layer:

  • 11 gluten-free graham crackers (the full sleeve)
  • 6 tablespoons melted butter (or use vegan butter)
  • 1 tablespoon maple syrup

Brownie center:

  • 1 cup tahini or creamy nut butter
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (code RACHL for free shipping)

Marshmallow topping:

  • 1 1/2 cup of mini marshmallows or 1 cup of large marshmallows, cut up into smaller pieces


  1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well
  2. At graham crackers to food processor and pulse to break up into crumbs (almost flour-like consistency)
  3. Mix the butter and maple syrup and graham cracker crumbs in a large bowl until fully combined
  4. Add the mixture to the 8×8 baking dish and bake in oven for 12 minutes
  5. As the crust bakes make the brownies by creaming together the tahini, maple syrup, coconut sugar, eggs and vanilla in a large bowl
  6. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  7. Fold in dark chocolate chips then add batter on top of the cooked graham cracker crust and spread across
  8. Bake in oven for 22-25 minutes (or until toothpick comes out clean when you poke the brownies)
  9. Spread marshmallows on top and broil for 1-2 minutes or until the marshmallows are just golden then slice and enjoy!


*Store leftovers in airtight container for 5 days. I love to reheat in oven if I can but I also love these frozen. They stay in freezer for 2 months but are best served fresh from oven.

**To cut clean slices, clean off knife between slices and cut bars with wet knife

  • Author: Rachel