These gooey s’mores bars are made extra special with creamy chocolate SunButter! They’re layered with tender graham cracker cookie dough, rich chocolate SunButter, and gooey marshmallow fluff. The SunButter melts into pools of gooey and creamy goodness, making these bars just as messy as a classic s’more (but in the best way possible).
What makes this recipe so good:
- Simple – These s’mores bars are made with simple ingredients because there’s no need to get fancy with the classic combination of graham cracker, chocolate, and marshmallow.
- Easy – The process of making these bars is really quick and simple! The hardest part is just waiting for the bars to cool before slicing.
- Nut Free – Instead of chocolate, this recipe uses chocolate SunButter! Not only does it add a layer of super creamy chocolatey goodness, but the flavor is rich and a bit more complex than standard chocolate. The combination of creamy chocolate SunButter and gooey marshmallow fluff is HEAVEN!
What is chocolate SunButter?
If you’ve never tried chocolate SunButter before, prepare to have your mind blown. This creamy sunflower seed butter is made with a blend of cocoa and a hint of sugar. It’s rich and smooth but not too sweet, making it the perfect layer of these s’mores bars.
PS – If you’re a fan of chocolate hazelnut spread, I highly recommend giving chocolate SunButter a try! I personally like it even better, both in taste and consistency.
How to make s’mores bars
- Graham Cracker Dough – The base of this recipe is a super tender graham cracker cookie dough. The first step is to make the dough which is very quick and simple. It should form into a thick but slightly sticky dough where half is pressed into the bottom of the baking pan and the other half is reserved for crumbling on top.
- Chocolate SunButter – After the dough is pressed down, 1 cup of chocolate SunButter is spread on top. It’s incredibly smooth, so it’s easy to spread into an even layer. Feel free to lick the spoon when you’re done!
- Marshmallow Fluff – I prefer the creamy texture of marshmallow fluff vs marshmallows, especially because it bakes into a gooey consistency that isn’t tough or chewy. The fluff is spooned on top of the chocolate SunButter and then spread as even as possible. It’s very thick and sticky, so it’s ok if it’s not perfect as long as the two layers don’t mix in to one.
After the marshmallow fluff, the rest of the graham cracker dough is crumbled on top along with a sprinkle of chocolate chips. These are optional, as the chocolate SunButter is more than enough, but I love the addition of these little puddles of chocolate against the marshmallow and graham cracker crust.
- Flour – Spoon and level the flour when measuring or better yet, weigh the flour with a food scale. This will ensure accuracy as too much flour will lead to a dry and crumbly dough.
- Mixing – Don’t over mix! Right when the dough comes together, stop mixing.
- Crumble – For the top layer of graham cracker cookie dough, crumble into small pieces and evenly scatter the dough throughout the surface.
How to serve s’mores bars
Like I mentioned before, the most challenging step in this recipe is just waiting for the bars to cool. Once they’re pulled from the oven, your kitchen will smell so good that it will be very tempting to dig straight in!
But the cooling step is also the most crucial step in this recipe. As these bars cool, the layers will thicken and set so that each slice can hold its shape. This takes about an hour of cooling at room temperature.
A s’more just isn’t a s’more without the gooey factor, so these bars are best served when they’re just barely warm. I like to test by placing my hand under the pan. If it’s slightly warm right in the center, they’re at the perfect temperature for slicing.
At this point they’ll still be tender and gooey, but still hold together when sliced.
How to store s’mores bars
If the plan is to keep these for only a couple days, these bars can be stored at room temperature in an air tight container. Any longer and they will need to be stored in the refrigerator where they will keep for about 5 days.
For more s’mores dessert recipes, check out my:
- Toasted S’mores Cupcakes
- Snickerdoodle S’mores Cookies
- No Bake S’mores Cheesecake
- Puff Pastry S’mores Pop Tarts
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these SunButter s’mores bars. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print