Ooey-Gooey Tahini S’mores Bars
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16 bars
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Calories
300 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Ooey-Gooey Tahini S’mores Bars
Description
These bars start with a wet batter of eggs, coconut sugar, tahini, melted coconut oil, and vanilla extract blended smoothly. Dry ingredients including almond flour, finely crushed graham crackers, baking soda, and salt are added to form a thick dough. Chocolate chips and mini marshmallows are folded into the batter, then it's spread into a prepared 8-inch pan. Additional chocolate chips and marshmallows are pressed on top before baking.
Baked at 350°F for 18 to 25 minutes, the bars are intentionally underbaked slightly to preserve a gooey, soft texture with just golden edges. This texture balances nutty tahini richness with sweet, melted marshmallow and chocolate pockets, evoking the classic s’mores flavor in an easy-to-cut bar.
Serving warm enhances the melty texture, and eating chilled with ice cream is another enjoyable option. Using semi-sweet chocolate chunks is recommended for an authentic flavor, and chopping chunks yourself results in larger pockets of melted chocolate within the bars.
Ingredients
- Wet Ingredients:
- 2 egg
- 1 cup coconut sugar or packed brown sugar
- 1/2 cup tahini
- 1/4 cup coconut oil melted and cooled, or sub melted butter or vegan butter
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 cup almond flour packed, fine, blanched
- ½ cup graham crackers crushed, 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.
Notes
- Chop semi-sweet chocolate bars into chunks for larger melted pockets instead of using chips.
- Bake until edges are golden but bars remain soft and gooey inside for proper texture.
- Serve warm or chilled, pairing well with ice cream for a dessert variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 300cal | 15% |
| Carbohydrates | 29.1g | 10% |
| Protein | 6.3g | 13% |
| Fat | 19.9g | 31% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 3.1g | 12% |
| Sugar | 21.4g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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