Serves 12-16
No Summer is complete without s’mores. As much as grilling and rosé say Summer to us, s’mores just scream it!
There’s so much nostalgia wrapped up in the oozy, chocloatey, slightly burnt mouth full.
You can go direct for the chocolate and marshmallow goodness with our S’mores Dip, or you can go all out with this cookie-meets-brownie-meets s’mores masterpiece that is our recipe for S’mores Bars.
From kiddos to retired CEOs and even those frustrating fitness freaks who somehow resist all forms of carbs, EVERYONE will give into these amazing tasty bites of nostalgia…
Ingredients
1/2 cup vegan margarine, softened
3/4 cup organic sugar
1 tsp pure vanilla extract
1 cup all-purpose flour
1 cup graham crackers
1 tsp baking powder
1/2 tsp kosher salt
1-2 cups vegan chocolate chips
3 cups vegan marshmallows
prep
Preheat oven to 350°.
Grease a square baking pan.
Place your graham crackers in a food processor and pulse until they become crumbs.
If you don’t have a food processor, place your graham crackers in a plastic baggie and beat with something heavy until you have crumbs.
Method
In a large bowl, beat together vegan margarine and organic sugar.
Add in the pure vanilla extra.
Beat well to combine.
In another bowl, mix the all-purpose flour, graham cracker crumbs, baking powder, and kosher salt.
Add a little at a time to the vegan margarine mixture, and mix until fully incorporated.
Divide the dough so that 1/3 is reserved to the side.
Place the larger part of the dough into your greased pan.
Place this in the oven and bake for 15 minutes.
Pour your vegan chocolate chips on top of the dough so that it is fully covered.
Place your vegan marshmallows on top.
With the remaining dough, make small crumbles and scatter it on top of the marshmallows, forming a layer with marshmallows peeking through.
Bake for 10-15 minutes or until lightly browned.
Cool for 10 minutes before cutting.
Notes + Serving Tips
Serve immediately by cutting squares.
Store at room temperature for up to 3 days.
