Gluten Free S’mores Bars – A Summer Favorite

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Forget the fire! Enjoy the taste of S’mores anytime of year with these Gluten Free S’mores Bars!

These gluten-free S'mores bars are absolutely heavenly!

Store Bought Gluten Free Graham Crackers

These gluten free S’mores bars are the epitome of summer memories. They have the ooey, gooey fun of the roasted ‘mallow without the need for an open fire or roasting sticks. Plus, this makes a batch large enough to feed a crowd at your next gluten-free picnic. Or at least a highly ambitious family of 5.

One could start this recipe with any of these certified pre-made gluten-free graham crackers. Brands include:

  • Schar Honeygrams are my personal favorite gluten free graham cracker. They are dairy, egg and nut free, but do contain soy.
  • Kinnikinnick S’moreables are very popular. They are gluten free, dairy free, egg free, nut free and soy free. Kinnikinnick also sells premade graham cracker crumbs.
  • Enjoy Life Foods– Their  vanilla honey graham crunch cookie is free of the 9 most common allergens.
  • Pamela’s Gluten Free Graham Crackers – These graham crackers come in three flavors- Honey, Cinnamon and Chocolate Chip. All three flavors contain oat bran and dairy, and are also certified gluten free.

GF Jules Graham Crackers are a great base for these gluten-free S'mores bars

Homemade Graham Crackers – GF Jules

However, I took my baking game to the next level. I made my graham crackers for these gluten free S’mores bars from scratch. I did so by using GF Jules Graham Cracker – Gingerbread Mix. Jules produces her mix in a facility that is free from the 8 most common allergens, which makes them safe for most! It was the first time I’ve ever made graham crackers from scratch, and it worked pretty well!

Her recipe calls for coconut oil, so that it remains dairy-free. I think if I were to make them again (and I definitely want to!), I’ll use butter instead. I tried to turn the graham crackers into crumbs in my food processor, but found it worked better to do this with a simple rolling pin and some smashing. Plus it gets out any additional stress you might be experiencing in life!

One actually uses marshmallow fluff, not whole marshmallows, to make these gluten-free S'mores bars

Ohio Inspired

I’d like to say I created the recipe for these gluten free S’mores bars from scratch. But, I’m too afraid of failure so I altered the  S’mores Bars recipe from Julie’s Eats and Treats. Her pictures looked JUST like the gluten-free S’mores bars I remembered at Cherbourg Bakery. You can even find Cherbourg’s S’mores Bars recipe on their website.

These bars turned out just like I remembered. Chocolatey, gooey, and simply delicious. I used Enjoy Life Foods Mini Chocolate Chips to make sure the chocolate melted in every place possible! Don’t just take my word for it, though. I took them to a church potluck and they were quickly devoured!

These gluten-free S'mores bars are what summer memories are made of!

Other S’mores Related Recipes & Ingredient Substitutions

Want homemade graham crackers without a mix? Try my homemade gluten free graham cracker recipe. I also use them as the base of my gluten free Mallomars, which are super close to a S’more. You could also use my chocolate pudding recipe, layered with graham cracker crumbs and mini marshmallows to make a S’mores parfait!

I also recommend this S’mores Skillet Dip from Allergylicious. It’s even egg and dairy free! These Mini Gluten Free S’mores Pies from Gluten Free on a Shoestring also look fantastic. Want these bars but can’t do eggs and dairy? Ttry this vegan  version of Gluten Free S’mores Bars from The Pretty Bee.

Gluten Free S'mores Bars


  • 2 cups gluten-free flour I used Krusteaz Gluten-Free All Purpose Flour
  • 2 cups gluten-free graham cracker crumbs
  • 1 tsp baking powder
  • 1 c. butter room temperature (mine was extra greasy on the bottom. You might get away with 3/4 of a cup.)
  • 1 1/2 c. packed brown sugar
  • 2 eggs
  • 13 oz. container of Marshmallow Fluff.
  • 1 bag Enjoy Life Foods Mini Chocolate Chips


  • Preheat the oven to 350 degrees and grease a 9x13 pan.
  • In a small bowl, whisk together flour, graham cracker crumbs and baking powder.
  • In a large bowl, cream butter and sugar. Add egg, beating after each addition.
  • Add dry ingredients to the butter/sugar mixture, and mix well until all dry ingredients are absorbed. You should have a very moist dough.
  • Julie suggests dividing the dough in half. I'd suggest dividing it into thirds, and placing two thirds of the dough into the bottom of your 9x13 pan.
  • Next, carefully spread the container of Marshmallow Fluff on top of the dough. I found that if I microwaved the fluff for approx. 15 seconds it came out of the container much more easily. Second, evenly sprinkle Enjoy Life Foods chips on top of fluff.
  • Finally, sprinkle remaining dough on top of chocolate chips. It may not cover it perfectly. That's okay! We want that marshmallow fluff to be poking out!
  • Bake bars in a preheated 350 degree oven for 30-35 minutes. Remove from the oven when cookie dough is fully baked. Cool completely before trying to cut. Julie suggests that they may cut best when they've been refrigerated.
Tried this recipe?Let us know how it was!
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What’s your favorite way to enjoy a S’more? What’s your favorite summer time treat? Leave a note below! 


    1. I know, right?! Seriously, if you ever find yourself in Bexley, Ohio just outside of Columbus, make a stop at Cherbourg Bakery. Geri makes her S’mores bars with house made ginger snaps that they then crush themselves. It was after trying these that I knew living gluten-free could be truly decadent.

  1. Delish! I made this with a few subs:
    – 1/2 bag of mini marshmallows instead of marshmallow fluff. I use Dandies brand – many store brand marshmallows use trace amounts of wheat flour to keep them from sticking (small enough that it’s not listed in the ingredients; large enough to cause a DH flare).
    – Chocolate chunks – about 1/2 bag instead of mini chips
    – To make them dairy free I used butter flavored coconut oil (good tip on starting with 3/4 cup, then adding a bit more if the dough seems too dry)
    – Pinch of salt for the sweet/salty oomph

  2. Just made these for dessert on vacation and they were a big hit!! Loved by teens and adults even though only one of the adults has Celiac. Warning: if you use too much marshmallow fluff, it explodes up and covers the top cookie layer!! Still tastes amazing though😋.

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