Campfire S'Mores Bars (with Sea Salt Ganache and a Paleo Caramel)

I have a theory.

My theory is that if more people at S'mores together, we'd have a more peaceful world.

At this point you may be thinking, Girl, are you crazy?! and to that I'd say, Yep--totally am. But hear me out: If more people sat together around a cozy campfire on cool summer night and shared old stories while eating gooey, ooey, chocolatey-goodness, don't you think we'd all be a *little* bit happier?! Of course we would. 

The sad truth is: we can't always have campfires to unite us. But thanks to this recipe, we *can* at least share S'mores!

These delectable Campfire S'Mores bars are gluten-free (thanks to my favorite Bob's Red Mill GF Oats) and, get this: they're ALMOST entirely paleo! (If anyone figures out how to make a paleo marshmallow, let me know!) But despite their deceiving healthiness, these little guys taste just like the S'mores you remember having around the fire as a kid. They've got a subtly-cinnamon crunchy graham-like crust, a warm oozy sea salt and chocolate layer of ganache, and perfectly browned marshmallows. The bonus?! I topped them with my favorite Paleo caramel sauce.
(Side note: I shared this Paleo Caramel sauce out in an email awhile ago; be sure you'er signed up for the Table to Soul mailing list!)

Table to Soul S'Mores Bars

What You’ll Need:

For the Crust:

  • 1 cup GF rolled oats
  • ½ cup raw, unsalted almonds
  • ½ cup raw, unsalted walnuts, finely chopped
  • 2 Tbsp. Grade A maple syrup
  • 6 Tbsp. melted coconut oil, grass-fed butter, or ghee
  • ½ Tbsp. cinnamon
  • ½ tsp. sea salt

Chocolate Ganache filling:

  • 1 ¼ cup dark or semi-sweet chocolate, very finely chopped
  • ½ cup full-fat coconut milk, hemp milk, or almond milk (the creamier, the better)
  • 2 Tbsp. coconut oil, grass-fed butter, or ghee, melted
  • 2 Tbsp. maple syrup
  • 1/2 tsp. sea salt
  • ¾ cup powdered sugar


Marshmallows and topping:

  • 1 10-oz. bag vegan, GF marshmallows


Optional: Paleo caramel sauce

  • 1 14-oz. can full-fat coconut milk
  • ½ cup maple syrup
  • ½ tsp. vanilla extract
  • 1 Tablespoon coconut oil, grass-fed butter, or ghee
  • ½ teaspoon sea salt


The Method:

1.  Preheat the oven to 350-degrees F. Line an 8x8 inch. baking dish with parchment paper.

2. Add oats, almonds, walnuts, sea salt and cinnamon to a blender and mix on high until a fine meal texture is achieved.  Then add in maple syrup and coconut oil and pulse until the mixture becomes like a dough. Add more coconut oil if needed until mixture sticks together and is no longer crumbly.

3.  Spray the parchment paper with your favorite non-stick spray. Then, transfer the crust mixture to the bottom of the tray. Press flat to the crust forms an even layer across the bottom of the pan. Use your palm or the flat side of a spatula to create an even layer.  Bake for 20 minutes at 350-degrees F. Take the crust out and let it cool for 30 minutes on the counter or 15 minutes in the freezer.

4.  While crust is cooling, make the chocolate ganache. Bring ½ cup full fat coconut milk, hemp milk, or almond milk to a boil on the stove.  Add in 2 Tbsp. oil, butter, or ghee and add in maple syrup. Then, add in chopped chocolate and slowly stir until chocolate is dissolved. Slowly add in powdered sugar, stirring frequently.  When everything is dissolved, turn heat off and stir occasionally.

5.  When the crust has cooled, pour the ganache layer over the top. Then, place the crust and ganache into the freezer for 30 minutes, or until ganache appears still.

6.   While crust and ganache is chilling, cut marshmallows in half lengthwise. When the crust is finished, place marshmallows on top of ganache, the round side facing up. Turn the oven to “Broil” and place the pan in the oven for 30-45 seconds. Watch carefully as marshmallows can easily burn!

7.   Optional Paleo Caramel Sauce: In a small saucepan over medium heat, combine 1 14-oz. can full-fat coconut milk, maple syrup, vanilla extract, and 1 Tbsp. coconut oil, butter, or ghee. Add in sea salt.  Bring the mixture to a boil for 2-3 minutes while stirring, then reduce the heat and let simmer for 4-5 minutes.

It’s best to serve these to a crowd of hungry friends at a summer barbeque or around a campfire! These last for up to a week when stored in an airtight container; but you won’t be able to keep people away from them for that long. Enjoy!