S’mores Bars, but Make Them Fancy
You know those nostalgic, messy, fire-side s’mores moments? This is that. But chic. These s’mores bars bring all the campfire vibes with a Host Mode twist—made with a golden almond flour crust, melted dark chocolate, and pillowy marshmallows (store-bought or homemade, depending on your vibe).
These are perfect for patio hangs, summer potlucks, or “oops I just wanted dessert but didn’t want to bake a whole thing” nights.
✨ Ingredients
For the Crust:
2 cups almond flour
¼ cup melted coconut oil or butter
3 tbsp maple syrup (or more to taste)
1 tsp vanilla extract
¼ tsp fine sea salt
(Optional but fabulous: 1–2 tbsp of vanilla or unflavored protein powder for a little power bite)
For the Top:
1 cup dark chocolate chips or chopped dark chocolate (about 70% cacao is chef’s kiss)
Marshmallows (your fave brand, or go big and make these homemade wellness ones—they’re dreamy)
How to Make Them
Preheat the cozy vibes—and your oven—to 350°F (175°C).
Mix the crust: In a bowl, stir together almond flour, melted coconut oil or butter, maple syrup, vanilla, salt, and that protein powder if you’re using it. It should be soft but hold together when pressed.
Press & bake: Line an 8x8 baking dish with parchment paper and press the mixture firmly into the bottom. Bake for 10–12 minutes or until just golden and lightly firm.
Chocolate time: Sprinkle your chocolate evenly over the warm crust. Let it sit for a minute or two to melt, then spread it into a glossy layer with a spatula.
Top it: Add marshmallows—how many is up to your sweet tooth. Go full layer or dot a few for a minimalist look.
Broil magic: Place the pan under the broiler for 30 seconds to 1 minute—just until the tops are golden and toasty. Watch it like a hawk. A hawk who loves s’mores.
Cool & slice: Let it set at room temp or chill in the fridge before slicing into bars. You can go bite-size or big squares if you’re in full dessert mode.
✨ Hosting Tips
Serve with espresso martinis or iced cold brew for that glam-but-laid-back hostess energy.
Add a sprinkle of flaky sea salt or crushed graham crackers if you want to riff on the classic.
Make ahead! These keep beautifully in the fridge for a few days, if you can resist.
This is the kind of dessert that makes you the “Wait… YOU made this?!” friend.
Campfire optional. Compliments guaranteed.