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Gooey Grain-Free Caramel S'mores Bars

Servings 12 -24 bars.



  • 2 cups almond flour
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil warmed to liquid
  • 1/4 teaspoon salt

Marshmallow Layer:

  • 2 10-ounce bags miniature marshmallows
  • 1/4 cup warm water

Caramel Layer:

  • 1/3 cup prepared caramel

Chocolate Layer:

  • 7 ounces dark chocolate chips
  • 2 tablespoons organic canola oil


For Crust Layer:

  • Preheat oven to 350°.
  • Line an 8-inch pan with parchment paper, leaving enough paper to hang over sides of pan.
  • Combine almond flour, maple syrup, coconut oil, and salt in a medium bowl. Stir to form a crumbly dough. Press mixture firmly into the bottom of prepared pan.
  • Bake at 350° for 12 minutes or until just beginning to turn golden. Remove from oven and allow to cool.

For Marshmallow Layer:

  • Place half of marshmallows in the container of a blender or food processor. Add half of warm water. Pulse until marshmallows are smooth. Pour mixture over cooled crust in pan. Repeat with remaining marshmallows and water. Pour remaining pulsed mixture into pan. Place in fridge to chill for 15-20 minutes, or until marshmallow layer begins to set.

For Caramel Layer:

  • Spoon caramel over set marshmallows; spread carefully evenly over surface of marshmallows. Chill for 15-20 minutes or until set.

For Chocolate Layer:

  • Meanwhile, combine chocolate chips and canola oil in a medium bowl. Slowly heat chocolate chips in the microwave, stirring after each 30 second heat, or over a double boiler until melted and smooth.
  • Pour melted chocolate over top of caramel; spread evenly.
  • Return pan to fridge to chill for 30 minutes, or until chocolate is set.
  • Using overhang of parchment, remove layers from the pan. Cut into 12-24 bars with a warm knife, cleaning knife between cuts for a clean, even cut.
  • Store in fridge.