Gluten-Free Oreo Cookie S'Mores Bars
No-bake-style chocolate cookie bars featuring a buttery Oreo crust topped with melted marshmallows, caramel pieces, and semi-sweet chocolate chips. Inspired by classic s'mores campfire treats, these bars deliver gooey caramel and marshmallow layers with the satisfying crunch of cookies. Perfect for dessert tables, potlucks, or casual entertaining. This version stacks multiple textures in a simple bar format that requires minimal technique but delivers impressive results.
Ingredients
- 6 tablespoon unsalted butter, melted
- 32 Oreo cookies or chocolate sandwich cookies, ground
- 2 cup mini marshmallows
- 15 caramels, unwrapped and quarteredvegan caramels1:1vegan
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- 3 tablespoon semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 350F and line an 8-by-8-inch baking pan with aluminum foil, leaving overhang, and spray with cooking spray.
- 2
Melt butter on high power in a microwave-safe bowl, about 1 minute. Add ground Oreo cookies and stir to combine.
- 3
Transfer crumb mixture to prepared pan and pack down firmly with a spatula or flat-bottomed glass.
- 4
Bake crust for 10-12 minutes until just set.
- 5
Evenly sprinkle marshmallows over crust, then evenly sprinkle caramel pieces.
- 6
Bake for 5-8 minutes until marshmallows and caramel begin to melt; remove before marshmallows brown.
- 7
Immediately sprinkle chocolate chips over hot pan and press lightly with spatula if desired. Carryover heat will melt them slightly.
- 8
Allow bars to set at least 2 hours before slicing. Refrigerate to expedite cooling if preferred.
Tips
Use foil overhang to lift finished bars from pan for clean slicing. Transfer to cutting board before portioning to prevent breakage.
Don't overbake the topping layer. Remove pan as soon as marshmallows and caramel soften; residual heat melts chocolate perfectly.
Keep ingredients cold before topping if kitchen is warm. Cold marshmallows and caramels prevent excessive melting during assembly.
Good to Know
Airtight container at room temperature up to 1 week, refrigerator up to 1 week, or freezer up to 3 months.
Prepare crust layer 1 day ahead and store covered. Add marshmallow and caramel topping day-of for best texture.
Room temperature or chilled. Serve as portable dessert at outdoor gatherings, parties, or casual meals.
Common Mistakes
Overbake the crust layer to avoid dense, hard texture that won't hold toppings properly.
Skip pressing crust firmly to avoid crumbling and separating when sliced.
Add chocolate chips before pan cools to avoid melting into a single layer instead of distinct pieces.
Substitutions
Dairy-Free Swaps
Vegan Options
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Gluten-Free Swaps
FAQ
Can I make these without an oven?
No, the recipe requires oven baking to set the crust and melt toppings evenly. You could potentially use a no-bake chocolate cookie crust and melt toppings over low heat, but this requires significant adaptation.
What if my marshmallows start browning too quickly?
Oven temperatures vary; check at 5 minutes and remove immediately if browning appears. Lower oven temperature by 25F and increase bake time slightly. Tent with foil if browning too fast.
How long can I keep these bars, and can I freeze them?
Keep up to 1 week at room temperature or refrigerated in airtight container. Freeze up to 3 months. Thaw at room temperature for 30 minutes before serving. Texture remains excellent after freezing.