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  • Writer's pictureTracie

S'Mores in a Whole New Way: Dairy, Egg and Nut-Free!

Nothing says summer like s'mores... and this recipe is a twist that makes this traditional treat a little less messy, yet just as fun and delicious. These are magic s'mores bars!

My dear friend Jen - one of our most precious food allergy angels who has been using her creativity to cook safely for my kids since the day they were diagnosed with their allergies - dreamed up this amazing recipe on her own, and it couldn't have been a bigger crowd pleaser! With a homemade graham cracker crust base, chocolate center and marshmallow top, this treat is a perfect blend of a pie and cookie bar, all with the gooey goodness you love in a s'more.

While Jen used regular graham crackers in this recipe, a gluten-free graham cracker or cookie will work perfectly as an alterative. You could also experiment with a circular pie pan to create bars with a thicker crust.

Hope you enjoy this one - it really does scream summer fun!


1 cup dairy-free butter

1 package of graham crackers (gluten-free, if needed)1 package of dairy-free chocolate chips

1 bag of marshmallows


Microwave butter until melted and stir in crushed graham crackers (add a couple of teaspoons of sugar or powdered sugar to the graham cracker mixture, if desired). Press graham cracker mixture with fork into 9X13 inch pan. Put in 350 degree oven for 10 minutes.

Once crust is cooked, remove from oven and top evenly with dairy-free chocolate chips. Let set until cool.

Sprinkle mini-marshmallows evenly over cooled chocolate chips and put under broiler until toasted (approximately five minutes, but keep an eye to make sure it doesn't overcook).

Cool for five additional minutes and cut into squares. Enjoy!!

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