Mini-batch S'mores Bars

Print Recipe

5 from 2 votes

Recipe makes only 4!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, cookie bars, cookies, easy recipes, gluten-free, low sugar, mini-batch, plant-based, small-batch, smores, tahini, vegan

Servings: bars

Calories: 152kcal

Equipment

small (4x4) baking pan or muffin pan

Ingredients

1 tbsp coconut oil (15 g)
1 tbsp nut/seed butter (16 g) I love tahini in this
1 tbsp maple syrup (21 g)
drop of vanilla extract
1/4 cup flour (30 g) gf all purpose if desired
1/8 tsp baking soda or 1/2 tsp baking powder
pinch of salt
2 tbsp marshmallow fluff (15 g) or chopped marshmallows
1/2 graham cracker sheet, broken into pieces (8 g)
2 tbsp chocolate chips, divided (30 g)

Instructions

Preheat oven to 350F and line your pan with parchment/liners.
In a small bowl, melt coconut oil (I use the microwave and let it cool back down) blend with nut butter, maple syrup, vanilla.
In a small bowl/mug, whisk together flour, salt, baking soda.
Pour dry into wet and combine into cookie dough (add a drop of water if it's too dry and crumbly).
Fold in 1 tbsp chocolate chips.
Press 2/3 of the dough into your pan.
Layer marshmallows, the rest of the chocolate chips, and press down graham pieces.
Layer rest of the cookie dough (it's ok if the filling is visible).
Bake 15 minutes and a few more minutes if it looks underdone. Don't overbake or your marshmallows might melt. You want to stop as soon as they're toasty but still fluffy!
Let bars cool completely, slice and enjoy!

Nutrition