Nothing screams summer more than gooey, delicious s’mores by a fire. Amiright?! There’s something so fun and nostalgic about toasty marshmallows and melted chocolate sandwiched between two graham crackers. I can practically hear the “summer hits of the 90s” just thinking about it.
To bring back all of that delicious nostalgia, last summer I created these ooey-gooey tahini s’mores bars that have all of the best parts of s’mores in an unbelievably delicious cookie bar form. I mean, just LOOK at the perfectly toasted tops and gooey centers on these bars! They’re super easy to make right in one bowl so I highly suggest making it a baking project with the kiddos (they’ll love sneaking little marshmallow bites).
Don’t take my word for it — bake up a batch of these incredible s’mores bars and become the star of your next BBQ this summer. OH P.S. they’re even delicious straight from the fridge with ice cream. Okay bye, enjoy!
Ingredients in these tahini s’mores bars
You’re going to love how easy and fun it is to make these decadent tahini s’mores bars. They’re Here’s what you’ll need to make them:
- Flours: we’re using fine, blanched almond flour and *surprise!* crushed graham crackers as the flour mixture in these s’mores bars. True s’more flavor!
- Eggs: you’ll need 2 eggs to help the bars bake up properly.
- Sweetener: feel free to sweeten these bars with coconut sugar or packed brown sugar. Learn how to make your own brown sugar here!
- Tahini: the best! Be sure to use a natural, drippy tahini like Soom so that the batter has the right consistency. Use the code ‘ambitiouskitchen’ to get 10% off!
- Coconut oil: you’ll need a little melted and cooled coconut oil to give the bars the perfect amount of moisture. Butter or vegan butter work well, too.
- Baking staples: don’t forget the baking soda, salt and vanilla extract.
- Mix-ins: because they’re s’mores bars, of course! You’ll want to mix & top the bars with chocolate chips or chunks and mini marshmallows. I like these vegan marshmallows, and see below for a note on the chocolate!
How to get perfect bites of chocolate
If you use chocolate chunks, I recommend going with a semi-sweet chocolate bar for true s’mores flavor. It’s best if you chop the chocolate chunks yourself so you get nice big chunks and puddles of melted chocolate. Chocolate chips will give you more of a regular traditional s’mores bar.
Can I make them gluten free or vegan?
- To make gluten free: simply use your favorite gluten free graham crackers like these!
- To make vegan: please note that I have not tested these tahini s’mores bars with flax eggs. Let me know in the comments if you do, and be sure to use a dairy free/vegan chocolate as well.
What about a different nut or seed butter?
I think tahini gives these s’mores bars the best texture and flavor, but you could also try a natural, drippy almond butter, cashew butter or sunflower seed butter.
Amazing tahini s’more bars in 4 simple steps
- Mix the wet ingredients. Start by whisking together the eggs, sugar, tahini, coconut oil & vanilla until super smooth.
- Add the dry. Mix in all of your dry ingredients until a cookie dough-like texture forms. It will be thick! Then add some of your chocolate chips and marshmallows (not all).
- Prep your pan. Add the batter to a baking pan lined with parchment paper & sprayed with cooking spray, then top with the rest of the chocolate chips and marshmallows.
- Bake, cool & devour. Finally, bake the bars until they’re just slightly golden, then let them cool for at least 30 minutes for slicing and enjoying.
Don’t forget this tip for ooey-gooey s’mores bars
My #1 tip for ensuring that these tahini s’mores bars turn out absolutely fabulous (besides follow the recipe) is to slightly underbake them! Pull them from the oven when the edges are barely golden brown so they stay deliciously gooey.
Storing & freezing tips
These tahini s’mores bars are actually delicious straight from the fridge with a scoop of ice cream! Here are two easy ways to store them:
- In the fridge: I’d recommend leaving the bars on the counter for no more than a day or two, and then storing them covered in the refrigerator.
- To freeze: allow the s’mores cookie bars to cool completely, then cut them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More brownies & bars you’ll love
- Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
- Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
- Vegan Double Chocolate Peanut Butter Caramel Bars
- Strawberry Crumble Bars
- The Best Zucchini Brownies You’ll Ever Eat
Get all of my brownies & bars here!
I hope you love these ooey-gooey tahini s’mores bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ooey-Gooey Tahini S’mores Bars
Ingredients
- Wet ingredients:
- 2 eggs
- 1 cup coconut sugar or packed brown sugar
- 1/2 cup tahini
- 1/4 cup melted and cooled coconut oil (or sub melted butter or vegan butter)
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 cup packed fine blanched almond flour
- ½ cup crushed graham crackers (from about 3 graham crackers)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the mix-ins:
- 1 cup chocolate chips or chocolate chunks, divided
- 1 ½ cups mini marshmallows, divided
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
- In a large bowl, whisk together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth and VERY well combined.
- Next add the dry ingredients: almond flour, graham cracker crumbs, baking soda and salt. Mix until a cookie dough consistency forms. Please note the batter will be pretty thick! Mix in ¾ cup of the chocolate chips and 1 cup of the marshmallows.
- Add batter to the prepared pan and spread evenly. If you are having trouble spreading the batter, coat a rubber spatula with nonstick cooking spray and it should get easier to spread. Top with remaining ¼ cup chocolate chips and ½ cup mini marshmallows, slightly pressing them into the batter.
- Bake for 18-25 minutes until the edges are just slightly golden brown. We want to slightly underbake these bars so they stay nice and gooey. Once they come out of the oven, be sure to wait at least 30 minutes before cutting into 16 bars.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on June 15th, 2022, and republished on June 26th, 2023.
41 comments
HELLO!!!!!!!!! Looking no further than my 4th of July recipe! Cannot wait to make, anything you do with tahini is a huge hit!
YAY!! Can’t wait for you to try them!
Question for you – I noticed you used bulldog clips to hold the parchment paper back when prepping the dough – do you leave them on for baking? This is a fantastic idea!
Good question! I usually just have them on when pouring in the batter to keep everything steady, then take them off before baking 🙂
Hi just wondering if this would work with normal flour instead of Almond flour? And also we don’t have Graham crackers in nz, can you describe what they’re like so I can find an alternative? Thank you!
We don’t have graham crackers in the Netherlands either, but digestive biscuits are very close in taste and texture!
That’s a great option! Thanks for sharing 🙂
Sorry to say I haven’t tested these with a different flour, and recommend sticking with almond flour for the best texture. The other comment about Digestive biscuits is a great idea!
These tahini s’mores bars turned out great! I saw Monique’s reel on instagram and made them on the spot. They are ooey gooey and delicious. I used brown sugar and butter instead of coconut sugar and coconut oil, which worked just fine. Would highly recommend eating them warm!!
YAY I’m so happy you tried and loved them, Kyler! Glad the brown sugar worked well, too 🙂
These are so good. Really easy to make too! I was out of eggs so used flax eggs and they were so yummy. Will be making again very soon!
Happy to hear the flax eggs worked well and that you loved them, Laura!!
Can’t say enough amazing things about these. So quick and easy to make and so, so delicious. Obsessed with them straight out of the fridge! Will definitely be a go-to all summer!
I made these for Father’s Day and they were a hit, even with the pickiest of eaters! I used dairy free/gluten free chocolate chips & marshmallows and they turned out great. They’re super easy to make and also taste great left over (as I’m eating the last one right now)! I’ll definitely be making these again.
Verry goooood! I made it vegan with flax eggs! It worked well!
10/10! I made these for Father’s day and my nieces and nephew all had seconds – they’re the biggest critics. I used half coconut sugar and half brown sugar and baked for 18 minutes. Super gooey! I had to spray my knife down with oil to cut through the marshmallows. I didn’t measure when I sprinkled marshmallows and chocolate on top so they were definitely ‘extra’.
I saw this recipe and immediately knew I had to make it! Holy smokes it is DANG GOOD! I used butter since we were out of coconut oil and it was perfect. Otherwise followed exactly as suggested. I did struggle a bit knowing when it was done as marshmallows browned quickly and over baked it.
Even over baked this is sooooo good and it’s taking all my strength not to scarf it all down!!!
Yum yum yum!!
I made these this weekend and all my family could say was WOW! They are amazing! These Ooey-Gooey Tahini S’mores Bars recipe have to be a staple in you recipe box!
So glad to hear everyone loved them 🥰
Hi! I plan on making these Saturday for july 4th weekend and I bought the simple mills sweet thins to keep it grain free. Should i put them in the blender to create graham cracker crumbs or crush them by hand for bigger pieces?
Hi! SO sorry I’m late. I think food processing would be best but I’m curious what you ended up doing + how it turned out!
These are delicious! Gooey, sweet, chewy, and just awesome. Do yourself a favor and make these today I used brown sugar and needed to cook them about 20 min.
YUM. I used a flax egg with no problems. I also used dandies marshmallows, but only had the big ones. They aren’t ideal, but delicious none the less.
I made this for a Fourth of July get together with friends, and every single person there asked for the recipe! So delicious and pretty easy to make. I didn’t have mini marshmallows, so I just cut up regular sized ones, and it worked fine. Next time I’ll make sure to have the mini ones!
Love how thick and soft these are! I cut back to 3/4 cup coconut sugar and they are still delicious. They’re the perfect summer treat!
OMG! Just made these yesterday and there’s like 2 left. I used butter and oat flour and they turned out ahhhhmazing! My two teenage boys loved them too. I love how the tahini brings that richness without overpowering everything else.
I made these bars 2 days in a row for 2 different gatherings and they were a HUGE HIT. They are so so rich and delicious! Question about the cook time— both times I had to go about 10 min longer (so 33 min) because they were so soft at 23 min. The pan completely jiggled. Even at 33 min, the middle was very soft. Is that what I’m looking for or should it set up a bit more?
SO happy you all loved them! And hmm interesting, thanks for the feedback. It’s possible our ovens aren’t quite the same temp! Totally fine to cook it longer until a tester comes out clean or with a few crumbs attached. It shouldn’t jiggle, but should be fudgy in the middle 🙂
Unfortunately, these didn’t turn out. I baked 20 minutes until edges golden brown and let cool 30 minutes as recipe instructed. They were raw, goo spilling out everywhere. I placed back in oven covered with foil (to prevent top from burning) and baked another 5 minutes. They could not be saved. I bake often (mostly gluten free and vegan) and have better results so imagine my disappointment, with the luxury of eggs, that these did not set. I hate when I waste expensive ingredients and I was really excited to treat my kids. They are smearing the “mixture” between graham crackers to avoid a complete loss.
Hi, Lauren. So sorry to hear that the bake time wasn’t long enough. I definitely recommend testing the center of the pan with a knife/cake tester before removing from the oven. But I can certainly retest these to make sure the bake time is correct. Thanks so much for the feedback.
These are INCREDIBLE!! I have already made them twice. First try were a bit undercooked, where the whole middle was straight up melted/would need a spoon to eat, so I threw back into the oven in the morning and they firmed up a little but were still gooey. Second time around, I baked for about double the suggested time and they turned out perfect! I am sure every oven is different, but that is what worked for me. Pretty sticky getting into the pan so definitely recommend greasing up your rubber spatula to do so!
Thanks so much for the feedback on bake time. Yes, ovens can be so different! Glad to hear it worked perfectly the second time and that you love them 🥰
These have been a summer favourite!! Can use whatever chocolate you have on hand. Also, I recommend doubling the recipe as they are a crowd pleaser 😊
Yay!! So glad you’re loving them!
Someone call the police because it MUST be a crime for something to taste SO GOOD!!!! WOW!!! 🙂 🙂
I have consumed 3 pieces in 10 minutes. This recipe is simply luscious and divine! I had to make a few minor modifications to the recipe which were the following: raw pecan flour instead of almond flour ; a lot less sugar – I only used 1/3 cup and I included half spoonfuls of nutella (a natural version) in the batter instead of chocolate chunks. The result is amazing—the tahini and chocolate combo are incredible. I would encourage anyone to try this recipe AND try not to devour the pan in 1 sitting!!!
Omg I’m SO HAPPY you’re loving them! Glad those subs worked well, and SUCH a great idea to add in Nutella! Thanks so much for taking the time to leave a review 🥰
I loved these. I made mine in a toaster oven bc summer. That being said I had to lower the cooking temp half way through so they wouldnt burn. It worked. The dough is pretty thick so just be patient w it when spreading it in your pan. I used a 9inch round baking pan which in volume is equivalent to an 8 by 8in square baking pan. I highly highly recommend.
So glad to hear that worked well and that you loved them, Michelle!!
I pulled these out of the oven, let them sit about 30 minutes and dove in with a spoon! It took a lot of willpower to stop eating them. I baked for 20 minutes and they seem pretty soft so I hope they firm up a bit. If not, I’m diving back in with a spoon! I should also add that I used 3/4 cup coconut sugar and they are plenty sweet. I think even 1/2 cup would be fine. So easy and delicious!
SO happy you loved them, Chelsea!! Thanks for the notes on the baking time + decreased amount of coconut sugar. Glad they were sweet enough!
These are so goooood! I’ve made them twice – I cut back on the sugar (I used brown sugar) because the sweetness of marshmallows. Also the second time I accidentally forgot to add the butter – ha! – and I never would’ve noticed. They were still delish. I baked 20 mins and the center was just a bit jiggly, but they became more firm. I’d say that’s just a preference on how “underbaked” you like your treats to be.