Name: Paleo S’mores Bars Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h 55 min
Cuisine: Paleo
Ingredients: 1 cup honey; 1/2 cup filtered water; 1/4 teaspoon sea salt; 2 (0.25-ounce) packets gelatin (plus 4 tablespoons water); 1 teaspoon vanilla extract; 1 teaspoon arrowroot for dusting; 1 tablespoon coconut oil for preparing pan; 1 cup almond flour; 1/4 cup tapioca starch; 1/4 teaspoon baking powder; 1 pinch sea salt; 1/4 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 2 tablespoons coconut oil (or ghee or butter); 1 1/2 tablespoons pure maple syrup; 1 egg; 1 1/2 cups chocolate chips (preferably mini, non-dairy); 2 tablespoons coconut cream (from can of full-fat coconut milk); 2 tablespoons coconut oil; 1/4 teaspoon vanilla extract (optional)

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Introduction

Paleo S’mores Bars offer a delicious, grain-free twist on a classic campfire treat. With a fluffy marshmallow layer atop a nutty crust and a rich chocolate topping, these bars are perfect for satisfying your sweet tooth in a wholesome way.

Ingredients

1 cup honey
1/2 cup filtered water
1/4 teaspoon sea salt
2 packets gelatin (each 0.25 ounces) plus 4 tablespoons water
1 teaspoon vanilla extract
1 teaspoon arrowroot powder (for dusting)
1 tablespoon coconut oil (for preparing pan)
1 cup almond flour
1/4 cup tapioca starch
1/4 teaspoon baking powder
1 pinch sea salt
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons coconut oil (or ghee, or butter)
1 1/2 tablespoons pure maple syrup
1 egg
1 1/2 cups chocolate chips (mini, non-dairy preferred)
2 tablespoons coconut cream (from can of full-fat coconut milk)
2 tablespoons coconut oil
1/4 teaspoon vanilla extract (optional)

Instructions

Step 1: Prepare your pan by greasing an 8×8″ baking dish with coconut oil. Rub a piece of parchment paper with coconut oil, press it evenly into the pan, then sprinkle arrowroot powder on top to dust lightly.
Step 2: Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let it bloom while you prepare the syrup.
Step 3: In a medium saucepan with high sides, combine honey, 1/2 cup water, and a pinch of salt. Heat over medium, whisking until smooth and then bring to a gentle boil. Boil gently until the mixture reaches 240ºF on a candy thermometer, about 10 minutes. Remove from heat.
Step 4: Stir in the gelatin mixture until fully dissolved. Let cool for 2-3 minutes before adding 1 teaspoon vanilla extract.
Step 5: Pour the syrup into a mixing bowl and beat on high speed for about 6 minutes until it triples in size and becomes pale and fluffy with soft peaks. Add the vanilla extract and beat for another 2 minutes.
Step 6: Spread the marshmallow mixture evenly into the prepared pan, smooth the top with a spatula, and let it dry uncovered for at least 4 hours or overnight. Do not refrigerate.
Step 7: Preheat your oven to 375ºF. Grease another 8×8″ pan and line with parchment paper. In a food processor, combine almond flour, tapioca starch, baking powder, sea salt, vanilla extract, cinnamon, coconut oil, maple syrup, and egg. Pulse until the mixture resembles cookie dough.
Step 8: Press the dough evenly into the prepared pan and bake for 13-15 minutes until the edges are lightly browned. Remove from oven and let cool slightly.
Step 9: In a microwave-safe bowl, melt the chocolate chips by heating for 1 minute, stirring, then continuing in 30-second intervals, stirring thoroughly until smooth. Stir in coconut oil, coconut cream, and optional vanilla extract until fully combined.
Step 10: Pour the melted chocolate over the baked crust and spread evenly with a spatula.
Step 11: Sprinkle arrowroot powder over the marshmallow layer’s top. Place parchment paper on this surface, then carefully flip the marshmallow layer onto the chocolate-covered crust. Remove the parchment from the bottom as needed.
Step 12: Broil the assembled bars for 1-2 minutes until the marshmallow top is beautifully browned or slightly burnt. Chill for about 15 minutes to set, then cut into squares and serve.

Tips & Variations

For a dairy-free option, use coconut oil instead of butter or ghee in the crust and the topping.
Use mini chocolate chips for easier melting and more even coverage.
Ensure the marshmallow mixture is whipped to soft peaks for the best fluffy texture.
If you don’t have a candy thermometer, cook the syrup until it’s thick and slightly caramel colored, but be careful not to burn it.

Storage

Store the s’mores bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Allow refrigerated bars to come to room temperature before serving for the best texture. Avoid freezing as this may affect the marshmallow layer’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of making the marshmallow layer?

For this recipe’s texture and paleo-friendly intent, making the marshmallow layer from scratch is best. Store-bought marshmallows contain gelatin and sugars that differ and won’t create the same fluffy, smooth result.

What can I substitute for gelatin in this recipe?

Gelatin is essential for the marshmallow structure in this recipe. There is no direct substitute that will yield the same texture, especially if you want a firm yet fluffy marshmallow layer. For vegan alternatives, consider agar-agar, but results will vary.