Vegan S'mores Bars

Total time1 hr 35 min

Prep time20 min

Cook time15 min

4.7

(6)

Campfire nostalgia meets plant-based ingenuity in these gooey, crowd-pleasing bars that make 16 generous squares — plenty for a party, a bake sale, or just a very good week. The base is a buttery graham cracker crust made with vegan butter and organic cane sugar, baked until golden and firm before anything else goes on top. From there, a silky chocolate ganache — built from vegan chocolate chips, full-fat coconut milk, and a splash of vanilla — gets poured over and chilled until it's perfectly set and fudgy. The finishing touch is a layer of vegan marshmallows toasted with a kitchen torch (or a quick run under the broiler) until they're blistered, golden, and dramatically puffed. Traditional marshmallows are one of the sneakiest non-vegan ingredients out there, so swapping in a plant-based version here is what makes the whole thing work without any compromise on that signature toasted-sugar flavor. The layered build — crust, ganache, marshmallow — means every bite has crunch, richness, and that campfire pull all at once. These are the kind of bars that make people ask for the recipe before they've even finished chewing.

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Ingredients

16 servings

For the crust

1 ½ cups vegan graham crackers, finely crushed
3 tbsp organic cane sugar
¼ tsp salt
5 tbsp vegan butter, melted

For the chocolate layer

1 cup vegan chocolate chips
½ cup full-fat coconut milk
1 tbsp vegan butter
1 tsp vanilla extract

For the topping

2 cups vegan marshmallows

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles.
2
In a food processor, pulse the vegan graham crackers until they form fine, even crumbs. Transfer to a mixing bowl and stir in the organic cane sugar and salt. Pour in the melted vegan butter and mix until the crumbs are evenly moistened and hold together when pressed.

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