This might be the best thing to come out of my kitchen in a very long time.
And I mean, it makes sense. All of the ingredients scream nostalgia and summer, and you can make it in the comfort of your very own kitchen in like… five minutes.
Plus they are completely and totally non-put-downable.
I love a s’more. Rich and creamy chocolate + cinnamony graham crackers + ooey, gooey marshmallows = one happy and delicious little treat.
So today we’re taking all of those elements and… rearranging them? And making it a kitchen-friendly, fire-less recipe instead.
You’ll need three bowls, two of which need to be microwave-safe. Once you have that, it’s really just four steps:
Step 1: Melt your chocolate & peanut butter
So peanut butter might not be traditional in your s’mores, but in my s’mores, it’s a necessity. I love the combo of peanut butter + graham crackers, and as we know, chocolate + peanut butter is a match made in flavor heaven.
Peanut butter also tames down the sweetness in this dessert. It adds a rich, salty, nuttiness that really does take this dessert away from “cloying” and into the “wow, I can’t stop eating this” territory.
If you don’t do peanut butter, try a different nut or seed butter like almond or sunflower. Just make sure that it’s salted.
You’ll also want to add a nice pinch of salt here too. Again, for balance!
Step 2: Break your graham crackers
I used thick cinnamon graham crackers in this bark. They are an impulse buy more often than I care to admit, and I love them dunked in almond milk or spread with peanut butter. I ended up using about 100 grams (or 8 total graham crackers).
That said: if you want your s’mores bark to be less chunky, add less graham crackers. If you want it more chunky, add more. You really can’t mess this recipe up. Trust yourself, you s’mores lovin’ fool you!
P.S. If you want to keep this recipe vegan, make sure your graham crackers don’t have things like honey or eggs in them.
Step 3: Melt your marshmallows
I melted my marshmallows for just 30 seconds in the microwave, and it worked perfectly. I simply mixed them with a silicone spatula when they were warm, and it formed an ooey, sticky mixture.
You’ll add your graham cracker pieces to the marshmallow, mix slightly to combine, then mix your warm and melted chocolate mixture.
Use a little bit of care here so you don’t crush your graham crackers, but you will need a bit of elbow grease because things are a bit sticky at this point! The marshmallows get nice and stringy and chewy and weird looking and delicious. Trust me.
Step 4: Freeze!
YEP. We’re freezing these s’mores bites. Why? Because this recipe is a texture playground when frozen.
After you take it from the freezer, the marshmallow is nice and chewy while the chocolate and graham crackers are firm and crispy. You can also let it sit for 5ish minutes at room temperature if you like things a little less firm. It’s really just so good, and I love keeping this bark in the freezer at all times so I can pull out a chunk or two whenever the craving strikes.
I think this would be a great recipe to make with some younger kiddos or late at night when you want a little sweet bite without making too big of a mess of your kitchen.
Regardless of how or when you make these, I think we can all agree with the fact that an easier avenue to s’mores bliss is never ever a bad thing.Print
Vegan S’mores Bark (No Campfire Needed!)
A quick and easy summertime dessert! This vegan s’mores bark comes together in minutes and is a great solution for getting your s’mores fix without the campfire!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
- 6 ounces (a little less than 1 cup) semi-sweet chocolate chips*
- 2 tablespoons salted peanut butter
- nice pinch of salt
- 6 large or 8 medium (or ~100 grams) cinnamon graham crackers*
- 14 marshmallows*
- Line a baking sheet with parchment paper. Set aside.
- In a small microwave-safe bowl, add your chocolate chips, peanut butter, and salt. Melt in 30-second increments in the microwave, stirring every 30 seconds, until warm and melted. Set aside.
- Meanwhile, break your graham crackers into bite-sized irregular pieces. Place in a bowl.
- In a large microwave-safe bowl, melt your marshmallows in 30-second increments in the microwave. Mine took just 30 seconds. Stir until thick and sticky.
- Immediately toss your graham cracker pieces into the marshmallow mixture and mix. Add your melted chocolate, and mix until everything is well incorporated and coated in chocolate.
- Pour the mixture onto your prepared baking sheet, spreading the mixture into one layer. It’s okay if the mixture is separated into chunks — you’re going to break it up with your hands later anyways!
- Place the baking sheet in the freezer to set, 10-20 minutes.
- Remove the baking sheet from the freezer and break up the bark into bite-sized pieces (or cut it with a knife). Enjoy immediately or store in the fridge/freezer for later! If you store it in the freezer and it’s too hard, you can allow the bark to come back up to room temperature for 5ish minutes before consuming so the marshmallow is easier to chew.
*If you’re making this recipe vegan, ensure that the starred ingredients are vegan and don’t contain ingredients like milk, butter, and/or honey. Vegan marshmallows can be tricky to find, but the marshmallows from Trader Joe’s are vegan, as well as a brand called “Dandies” that can be found at places like Whole Foods.
Keywords: s’mores recipe for kids, vegan s’mores, no fire s’mores