Ooey-Gooey Tahini S’mores Bars | Ambitious Kitchen


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 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!

tahini s'mores bars sliced on parchment paper

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!

mixing wet ingredients for tahini s'mores cookie bars

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.

mixing batter for healthy s'mores bars

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.

unbaked tahini s'mores bars in a pan

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.

tahini s'mores cookie bars in a baking pan

Amazing tahini s’more bars in 4 simple steps

  1. Mix the wet ingredients. Start by whisking together the eggs, sugar, tahini, coconut oil & vanilla until super smooth.
  2. 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).
  3. 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.
  4. 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.

dairy free s'mores bars sliced on parchment paper

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 undertake 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.

tahini s'mores bar with a bite taken out

More brownies & bars you’ll love

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

Unbelievably delicious, ooey-gooey tahini s’mores bars with layers of chocolate, graham crackers, and melty marshmallows in every bite. Kiddos and adults will love these easy, nut free and dairy free tahini s’mores cookie bars as the perfect nostalgic dessert during the summer!

  • 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
  1. Preheat the oven to 350 degrees F. Line a 8×8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.

  2. In a large bowl, whisk together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth and VERY well combined.

  3. 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.

  4. 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.

  5. 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.

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.

These bars are amazing served warm or served straight out of the fridge with some ice cream!

Nutrition

Servings: 16 bars

Serving size: 1 bar

Calories: 300kcal

Fat: 19.9g

Saturated fat: 6.3g

Carbohydrates: 29.1g

Fiber: 3.1g

Sugar: 21.4g

Protein: 6.3g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



Original Source Link

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!