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Paleo S’mores Bars Recipe

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★★★★★

4.5 from 429 reviews

These Paleo S’mores Bars combine a luscious homemade marshmallow layer with a rich chocolate topping and a grain-free almond flour crust. Sweetened naturally with honey and maple syrup, these bars are a delicious gluten-free, dairy-free treat that brings the nostalgic campfire s’mores experience into your kitchen with a paleo-friendly twist.

Ingredients

Scale

Marshmallow Layer

  • 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

Graham Cracker Layer

  • 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

Chocolate Layer

  • 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)

Instructions

  1. Prepare Marshmallow Layer: Grease an 8×8″ pan lightly with coconut oil. Rub coconut oil on a piece of parchment paper, press it evenly into the pan, then sprinkle with arrowroot starch to coat.
  2. Bloom Gelatin: Place gelatin into a small bowl, sprinkle with 2 tablespoons of water, and stir to combine. Set aside to bloom.
  3. Make Honey Syrup: In a medium saucepan, combine 1 cup honey, 1/2 cup water, and 1/4 teaspoon sea salt. Heat over medium heat, whisking until smooth. Bring to a gentle boil and cook for about 10 minutes until the mixture reaches 240ºF on a candy thermometer. Remove from heat.
  4. Add Gelatin: Stir the bloomed gelatin into the hot honey syrup until fully dissolved and smooth. Let cool for 2-3 minutes, then stir in 1 teaspoon vanilla extract.
  5. Whip Marshmallow: Pour the honey-gelatin mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 6 minutes until the mixture triples in size, becomes almost white, and holds soft peaks. Add another teaspoon of vanilla extract and beat for 2 more minutes.
  6. Set Marshmallow Layer: Scrape the marshmallow mixture into the prepared 8×8″ pan, smoothing the top. Leave uncovered to dry for at least 4 hours or overnight at room temperature, do not refrigerate.
  7. Prepare Graham Cracker Layer: Preheat oven to 375ºF. Grease and line an 8×8″ baking pan with parchment paper. In a food processor, pulse almond flour, tapioca starch, baking powder, salt, vanilla extract, and cinnamon until combined.
  8. Add Wet Ingredients: Add coconut oil, maple syrup, and egg to the dry mixture in the processor and pulse until a thick dough forms. Press evenly into the bottom of the prepared pan.
  9. Bake Crust: Bake the dough for 13-15 minutes until the edges are lightly browned. Remove from oven and let cool slightly.
  10. Make Chocolate Layer: In a microwave-safe bowl, melt chocolate chips by microwaving 1 minute, stirring, then continuing with 30-second intervals stirring well between until fully melted and smooth. Stir in coconut oil, coconut cream, and optional vanilla extract until thoroughly combined.
  11. Assemble Bars: Pour the melted chocolate over the slightly cooled crust and smooth with a spatula.
  12. Top with Marshmallow Layer: Sprinkle arrowroot on top of the dried marshmallow layer. Place a parchment paper on the surface, then carefully flip the marshmallow layer onto its top side. Peel off the parchment from the other side, then gently flip the marshmallow onto the chocolate layer using parchment paper to help handle it.
  13. Broil to Finish: Place assembled bars under the broiler for 1-2 minutes until the marshmallow top is beautifully browned or slightly burnt. Watch carefully to avoid burning.
  14. Chill and Serve: Chill for about 15 minutes to firm up the marshmallow layer. Cut into squares and serve.

Notes

  • Do not refrigerate the marshmallow while drying; room temperature drying is crucial to set proper texture.
  • Use a candy thermometer to reach the accurate temperature of 240ºF for the honey syrup to ensure proper consistency.
  • If non-dairy chocolate chips are unavailable, use your preferred choice but consider flavor variations.
  • The arrowroot dusting helps prevent sticking when flipping the marshmallow layer.
  • Broiling time can vary by oven; watch closely to avoid burning.
  • For best results, let bars rest overnight to fully develop texture and flavor.

Keywords: Paleo s'mores, paleo dessert bars, gluten-free s'mores, homemade marshmallows, almond flour dessert

Find it online: https://servedbynora.com/paleo-smores-bars-recipe/