Paleo Healthy S’mores Bars

Here are my healthy s’mores bars, with a chewy almond flour crust, melted chocolate chips, toasted marshmallows, and chunks of graham crackers for that classic campfire flavor.

These bars are our go-to treat when we’re craving s’mores but want something a bit lighter and easier to make indoors. I love that they come together in one pan and taste just as good as the real thing, minus the campfire smoke in your eyes.

What Kind of Chocolate Chips Should I Use?

For these s’mores bars, you can use whatever chocolate chips you have on hand – semi-sweet, dark, or even milk chocolate will all taste great. If you’re trying to keep things on the healthier side, look for chocolate chips that are at least 60% cacao or ones sweetened with coconut sugar instead of refined sugar. Some brands even make sugar-free options using stevia or monk fruit if that’s your thing. Just keep in mind that darker chocolate will give you a more intense, less sweet flavor, while milk chocolate will make your bars taste more like traditional s’mores.

Options for Substitutions

These s’mores bars are pretty forgiving when it comes to swaps, so here are some options:

• Almond flour: You can use oat flour if you’re not into almond flour, but keep in mind the texture will be a bit denser. To make your own oat flour, just blend rolled oats in a food processor until fine.
• Coconut oil: Melted butter works great here if you don’t have coconut oil. You can also try using melted ghee for a similar result.
• Maple syrup: Honey or agave nectar can step in for maple syrup without any issues. The flavor will be slightly different, but still delicious.
• Chocolate chips: Any chocolate chips work – dark, milk, or semi-sweet. You could even chop up a chocolate bar if that’s what you have on hand.
• Mini marshmallows: Regular-sized marshmallows are fine – just cut them into smaller pieces with kitchen scissors. You can also use marshmallow fluff, though you’ll need to spread it carefully over the bars.
• Graham crackers: Crushed digestive biscuits or even vanilla wafers can replace graham crackers in a pinch.

Watch Out for These Mistakes While Baking

The biggest mistake when making these bars is not pressing the almond flour base firmly enough into the pan, which can cause it to crumble apart when you try to cut it – use the bottom of a measuring cup or your hands to really pack it down.

Since almond flour browns faster than regular flour, keep a close eye on your bars during the last few minutes of baking and cover them loosely with foil if the edges start getting too dark.

Another common error is adding the marshmallows too early, which causes them to melt completely and disappear – wait until the last 3-5 minutes of baking to add them so they get golden and toasted on top while staying gooey inside.

For cleaner cuts, let the bars cool completely in the pan and refrigerate them for at least an hour before slicing, which helps the coconut oil solidify and hold everything together.

What to Serve With S’mores Bars?

These s’mores bars are pretty rich and sweet on their own, so they pair perfectly with a cold glass of milk or a hot cup of coffee to balance out all that chocolatey goodness. If you’re serving them at a party or gathering, set out some fresh berries like strawberries or raspberries on the side – the tartness cuts through the sweetness really nicely. For a fun dessert spread, you could also serve them alongside vanilla ice cream or whipped cream for people who want to go all out. Since they’re already packed with flavor, keeping the sides simple is the way to go so the bars can really shine.

Storage Instructions

Store: Keep your s’mores bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The marshmallows might firm up a bit in the fridge, but they’ll soften again at room temperature. I like to cut them into individual squares before storing so they’re easy to grab whenever a craving hits.

Freeze: These bars freeze really well for up to 3 months. Just wrap them individually in plastic wrap or parchment paper, then store in a freezer-safe container. They’re actually pretty good eaten straight from the freezer if you like a firmer, chewier texture!

Serve: Let frozen bars thaw at room temperature for about 20-30 minutes before eating. If you want that fresh-from-the-oven experience, you can warm them in the microwave for 10-15 seconds to get the chocolate melty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 32-38 g
• Fat: 200-220 g
• Carbohydrates: 400-430 g

Ingredients

For the crust:

• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp molasses
• 1/3 cup coconut oil (melted)
• 1/4 tsp nutmeg
• 2 cups almond flour (finely ground, or use Bob’s Red Mill)
• 1/3 cup maple syrup

For the topping:

• 1.25 cups chocolate chips (dairy-free or use Enjoy Life brand)
• 4 graham crackers (crushed into bite-sized pieces)
• 1.5 cups mini marshmallows (dairy-free preferred)

Step 1: Prepare Pan and Mix Crust Base

• 2 cups almond flour
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 1/2 tsp molasses
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/4 tsp salt

Preheat your oven to 375°F and line an 8×8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.

While the oven preheats, combine the almond flour, melted coconut oil, maple syrup, molasses, vanilla extract, nutmeg, and salt in a mixing bowl.

Stir until the mixture resembles a wet dough with no dry flour streaks.

I like to use a sturdy spoon or my hands to really work the ingredients together—this helps distribute the oil evenly throughout the crust.

Step 2: Bake Crust Layer

• crust mixture from Step 1

Transfer the crust mixture from Step 1 into your prepared pan and press it firmly into an even layer, making sure it goes all the way into the corners and edges.

Use the bottom of a measuring cup or your hands to create a compact, uniform base.

Bake at 375°F for 10-13 minutes until the crust is lightly golden and set but not hard.

Remove from the oven and let cool for 15 minutes—this cooling time is important so the crust stays intact when you layer on the toppings.

Step 3: Layer Chocolate, Marshmallows, and Graham Crackers

• 1.25 cups chocolate chips
• 1.5 cups mini marshmallows
• 4 graham crackers

Lower your oven temperature to 350°F.

Sprinkle the chocolate chips evenly over the cooled crust, then top with a layer of mini marshmallows scattered across the surface.

Crush the graham crackers into bite-sized pieces and distribute them over the marshmallows.

I find that crushing them by hand into uneven pieces gives better texture than making them uniform—some bigger pieces add nice variety.

You can sprinkle a few extra chocolate chips on top if you’d like extra chocolate flavor, but it’s completely optional.

Step 4: Bake and Cool

Bake the assembled bars at 350°F for 10-15 minutes until the marshmallows are puffed and lightly toasted on top and the chocolate is melted beneath.

Remove from the oven and allow the bars to cool completely in the pan for about 30 minutes—this cooling time lets everything set properly so the bars hold together when you cut them.

Once cool, lift the entire bar from the pan using the parchment paper overhang, then cut into squares.

Paleo Healthy S'mores Bars

Delicious Paleo Healthy S'mores Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the crust:

• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp molasses
• 1/3 cup coconut oil (melted)
• 1/4 tsp nutmeg
• 2 cups almond flour (finely ground, or use Bob's Red Mill)
• 1/3 cup maple syrup

For the topping:

• 1.25 cups chocolate chips (dairy-free or use Enjoy Life brand)
• 4 graham crackers (crushed into bite-sized pieces)
• 1.5 cups mini marshmallows (dairy-free preferred)

Instructions

 

• Preheat your oven to 375°F and line an 8x8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. While the oven preheats, combine the almond flour, melted coconut oil, maple syrup, molasses, vanilla extract, nutmeg, and salt in a mixing bowl. Stir until the mixture resembles a wet dough with no dry flour streaks. I like to use a sturdy spoon or my hands to really work the ingredients together—this helps distribute the oil evenly throughout the crust.
• Transfer the crust mixture from Step 1 into your prepared pan and press it firmly into an even layer, making sure it goes all the way into the corners and edges. Use the bottom of a measuring cup or your hands to create a compact, uniform base. Bake at 375°F for 10-13 minutes until the crust is lightly golden and set but not hard. Remove from the oven and let cool for 15 minutes—this cooling time is important so the crust stays intact when you layer on the toppings.
• Lower your oven temperature to 350°F. Sprinkle the chocolate chips evenly over the cooled crust, then top with a layer of mini marshmallows scattered across the surface. Crush the graham crackers into bite-sized pieces and distribute them over the marshmallows. I find that crushing them by hand into uneven pieces gives better texture than making them uniform—some bigger pieces add nice variety. You can sprinkle a few extra chocolate chips on top if you'd like extra chocolate flavor, but it's completely optional.
• Bake the assembled bars at 350°F for 10-15 minutes until the marshmallows are puffed and lightly toasted on top and the chocolate is melted beneath. Remove from the oven and allow the bars to cool completely in the pan for about 30 minutes—this cooling time lets everything set properly so the bars hold together when you cut them. Once cool, lift the entire bar from the pan using the parchment paper overhang, then cut into squares.