Valentine’s Day S’More Bars
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Everyone loves S’Mores and Valentine’s Day is all about love! So, celebrate with these Valentine’s Dady S’More Bars that are made without artificial colors!
If you’re looking for more Valentine’s Day treats, check out some of my other favorites like Valentine’s Day Cookie Skillet, Valentine’s Day Peanut Butter Blossoms, or my Dark Chocolate Almond Hearts.
Table of Contents
Why You'll Love This Recipe
Gooey Marhsmallows: Everyone loves S’More Bars because of their gooey marhsmallows! These Valentine’s Day S’more Bars use my favorite organic marshmallow crème for that perfectly gooey mallow that you all love!
Naturally Colored: I use Unreal Milk Chocolate Gems that are naturally colored. I did have to pick out the pink and purples, as the bag also includes blue and greens. I had used the majority of the blues and greens for my Easy Christmas Present Brownies, and that’s when I knew I would be making this recipe with the remaining pinks and purples!
Easy: This recipe for Valentine’s Day S’More Bars is incredibly easy! For how delicious these are, they require minimal effort, which is my favorite kind of dessert to make!
Eggless: These Valentine’s Day S’More Bars are naturally eggless! So, if you have someone that has an egg allergy, this is a great recipe to make for them! The eggs are not even needed, these are so good!
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Toonie Mooni Vanilla Marshmallow Crème
Annie’s Organic Honey Graham Crackers
Unreal Snacks Milk Chocolate Gems
Tools Needed
Stand Mixer or Hand Mixer
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the heavy whipping cream, flour, baking soda, and sea salt and mix together until a stiff cookie dough forms.
Step 3
Place three-quarters of the dough (just eyeball it) into the baking pan and press it with your hands to form an even layer.
Top the cookie dough with the marshmallow crème and spread evenly.
Break the graham crackers into pieces and sprinkle the candies and graham crackers on top of the marshmallow.
Add the remaining cookie dough on top by breaking it into little chunks and adding evenly on top of the bars, allowing parts of marshmallow crème, candies, and graham crackers to show through.
Step 4
Bake for 30 to 35 minutes or until the cookie portion looks lightly browned and it’s only a little jiggly. Allow to cool completely in the pan.
Step 5
Cut the bars into 9 bars. Store in an airtight container for up to 5 days.
Baker's Tips
- Make sure your butter is soft. I like to leave butter out on the counter overnight to soften naturally. If you have to microwave it, then be sure to do only 10 second intervals per half cup. This will prevent it from melting in specific spots.
- I use light brown sugar here. If you don’t have it, you can easily make your own with my Homemade Light Brown Sugar Recipe. If you don’t have molasses, you can use half cane sugar and half dark brown sugar as well (that’s basically the same thing!).
- I use Toonie Moonie Marshmallow Crème for this recipe as it’s the only organic marshmallow fluff out there! If you are not concerned with organic, you are welcome to use any marshmallow fluff or even mini marshmallows.
- I use Unreal Milk Chocolate Gems and I picked out the pinks and purples. This is the only naturally colored chocolate candy I could find! This would be a fun activity for kids, have them pick out the pinks and purples, let them eat some of the greens and blues in the process! If you are not concerned about artificial colors, you can use any kind of chocolate candy you like.
- These may look a little jiggly when they come out of the oven, that’s okay, they will set up!
- Make sure to store these in an airtight container so they stay soft and chewy.
FAQ's
Yes, just like all my recipes, you can make this recipe at high altitude! I provide a range for baking this recipe, so just be sure to look that the bars look done. There are no eggs in this recipe so if you like really gooey s'mores you can bake them on the lower end of the time range.
Store these bars in an airtight container for up to 5 days. These are best eaten within a few days of baking though!
Craving More?
Valentine's Day S'More Bars
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams heavy whipping cream
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup Toonie Moonie Organic Vanilla Marshmallow Creme
- 142 grams Unreal Milk Chocolate Gems (pink and purples only)
- 3 graham crackers
Instructions
- Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the heavy whipping cream, flour, baking soda, and sea salt and mix together until a stiff cookie dough forms.
- Place three-quarters of the dough (just eyeball it) into the baking pan and press it with your hands to form an even layer.
- Top the cookie dough with the marshmallow crème and spread evenly.
- Break the graham crackers into pieces and sprinkle the candies and graham crackers on top of the marshmallow.
- Add the remaining cookie dough on top by breaking it into little chunks and adding evenly on top of the bars, allowing parts of marshmallow crème, candies, and graham crackers to show through.
- Bake for 30 to 35 minutes or until the cookie portion looks lightly browned and it’s only a little jiggly. Allow to cool completely in the pan.
- Cut the bars into 9 bars. Store in an airtight container for up to 5 days.
Notes
Nutrition
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