Riri's RecipesThese dairy-free s’mores bars are the perfect summer treat! They are ooey gooey from the marshmallows, are so decadent from the chocolate chips, and have a soft interior, with a little crunch from the crushed graham crackers. This will definitely become your new favourite summer dessert!
I collaborated with Becel to make these delicious s’mores bars. I know you are going to love these and how simple they are to make!
Ingredients you will need for these vegan s’mores bars
- Dairy Free Becel Plant Butter Salted Sticks. I love using these for baking recipes! It melts so beautifully, and using salted sticks in baking recipes really bring out the sweetness of these bars.
- Brown Sugar. Make sure the brown sugar is packed! This will be whisked together with the dairy-free Becel plant butter and white sugar.
- White Sugar. This will be mixed in with the dairy-free Becel plant butter and brown sugar.
- Flax Eggs. All you need for this is 2 tablespoons of ground flaxseed and 6 tablespoons of water. Let it sit for 5 minutes and it will be ready to use!
- Vanilla Extract. For an added vanilla flavour.
- All-Purpose Flour. Make sure to use the spoon-and-level method so that these s’mores bars come out super fluffy and not too dense.
- Chocolate Chips. Because what’s dessert without some chocolate chips?!
- Crushed Graham Crackers. I like to crush them so that it’s easier to measure them and then add to the s’mores bars.
- Marshmallows. You can use mini marshmallows or the large ones for this. I used mini and layered them in the dough so there is marshmallow in every bite!
Tips on making these delicious dairy free s’mores bars
- Cream your butter and sugars together first. This ensures that the sugar is evenly dispersed and no clumps will be in your dough when adding in the rest of the ingredients. You can use a whisk or hand/stand mixer for this.
- Fold in the chocolate chips and graham crackers last. This helps to make sure all your other ingredients are mixed together first, and no clumps remain. By folding them in with a spatula you can also make sure the chocolate chips and graham crackers are evenly dispersed in the dough.
- Divide your s’mores bars dough in two. Add one half of the dough to your lined baking pan, flatten with a spatula and then add your marshmallows on top. I prefer doing this so that the marshmallows are covered and don’t burn too much or puff up when they’re baking. Then scoop the remaining half of the dough over the marshmallows and flatten.
How to store these vegan s’mores bars
Place these s’mores bars in an airtight container and keep in the fridge. Before enjoying them, place them in the microwave to reheat.
Craving more?
- You need to add this Vegan Blueberry Cheesecake to your summer baking list! It’s no-bake and tastes just like a dairy cheesecake! It’s so creamy, smooth, and will be enjoyed by everyone!
- Summer means more fruity desserts, and this Single Serve Vegan Peach Crisp is exactly what you need! it’s so simple to make and is perfect for when you just want one serving.
- Need an easy snack board to assemble? My Summer Fruit Board is just what you need! It combines a mixture of summer fruits and graham crackers with marshmallows, which is perfect for summer nights!
Dairy-Free S’mores Bars
These dairy-free s'mores bars are the perfect summer treat! They are ooey gooey from the marshmallows, are so decadent from the chocolate chips, and have a soft interior, with a little crunch from the crushed graham crackers. This will definitely become your new favourite summer dessert!
Ingredients
- 3/4 cup Dairy Free Becel Plant Butter Salted Sticks, melted
- 2/3 cup brown sugar, packed
- 1/3 cup granulated white sugar
- 2 flax eggs (2 tbsp flax seeds and 6 tbsp warm water)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups all-purpose flour, spoon and level method
- 1/2 cup chocolate chips
- 1 cup crushed graham crackers
- 1 cup vegan marshmallows, or more if desired
Instructions
- Preheat oven to 350ºF.
- Line a 9×9 inch square pan with parchment paper and set aside.
- In a small bowl, prepare your flax egg by combining 2 tablespoons of flax seeds and 6 tablespoons of water. Set aside for 5 minutes.
- To a large bowl, whisk together melted butter, brown sugar, and white sugar.
- Add in flax eggs, vanilla, baking powder, baking soda, and all-purpose flour. Whisk until well combined.
- Fold in chocolate chips and crushed graham crackers.
- To your lined baking dish, add half the dough and spread out evenly with a spatula. Top with marshmallows and press them into the dough. Top with remaining dough, then sprinkle extra marshmallows on top before baking. Bake at 350F for about 35-40 minutes, or until the top begins to brown and a toothpick comes out somewhat clean. (The middle should still be slightly soft).
- Remove from the oven, let cool for 5-10 minutes and cut into bars. Sprinkle with some flaky salt if desired.
Notes
How to store: place in a container and keep in the fridge for up to one week.
**Disclosure: This post is sponsored by Becel. As always, all opinions are my own.**
Is there a non-vegan recipe for these using bevel?
Hi Pat! The only difference here is the flax eggs. I haven’t tried this with actual eggs so I’m not sure of the outcome, otherwise all ingredients would remain the same!