Vegan Smores Bars

5 from 8 votes

These Vegan Smores Bars have a buttery graham cracker crust with melty chocolate and marshmallows in the middle. This is a huge hit!

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: -8 depending on size

Calories: 448kcal

Author: Courtney Hunter

Ingredients

1 stick vegan butter softened
½ cup white sugar
¼ cup brown sugar
4 TB plant milk
1 teaspoon vanilla extract
1 ⅓ cup white flour
1 sleeve 1 cup ish graham crackers, into crumbs
1 teaspoon baking powder
¼ teaspoon salt
1-2 cups vegan chocolate chips
3 cups vegan mini marshmallows

Instructions

Preheat your oven to 350 degrees, grease or foil, and grease an 8x8 pan set aside.
Take your stand or hand mixer and cream the vegan butter and sugars. Once that's creamed, add your plant milk, vanilla, baking powder, and salt- mix. Then add your graham cracker crumbs and your flour. Mix until incorporated. This will look like cookie dough.
Take half the dough and press it into your prepared pan—Cook in the preheated oven for 12 minutes.
While it's cooking, get your mini marshmallows or cut full ones into fours. Spread the chocolate chips and marshmallows over the top of the precooked crust evenly. Then take the remainder of the dough and crumble it over the top. I like to smush the top into it so it stays on when you go to eat it.
Cook for an additional 12-14 minutes. You don't want to overbake these. They will cook some when cooling. You want to let them sit for a couple of hours for easy moving. They may fall apart if you try to move them too soon.

Notes

Storage- These are best stored in an air-tight container on the counter for up to 5 days. They taste best in the first couple of days. We have brought these camping many times, and they have held up great if they aren't in direct sunlight.
Freezing- these freeze great! They can be frozen in a freezer-safe container for up to 3 months. Let defrost, then serve.

Gluten-free- Use gluten-free all-purpose flour and gluten-free graham crackers.

Expert Tips and Tricks

1. This recipe only makes an 8x8 pan, but it does double perfectly for a 9x13 recipe, and that's typically how I make it.
2. If all you have is big marshmallows, cut them in fours so it's more like mini marshmallows.
3. You can use chunks of chocolate bars instead if you prefer them to chocolate chips.
4. There won't be enough dough to totally cover the top of this. You want to take the leftover dough and kind of flatten it a bit, and spread it around the top. You want the chocolate and marshmallows to be able to peak out.

Nutrition