Easy No Bake Protein S'mores Bars
, by NB Pure Team, 6 min reading time
These No Bake Smores Bars Are a Real Treat They are simple and easy to make. Also, they only require 7 ingredients. It is a perfect treat to make for kids and adults alike. Who does not love the taste of s’mores? The best part? Because of the addition of protein powder to these bars, they can be used a wonderful way to hold you over in between meals. There are 3 scoops of protein in this recipe and each scoop has 25g of protein in it. It is a win! These bars can be ready in about 3o minutes. Great for cookouts, or even to be premade for the kid’s lunchboxes!
These No Bake Smores Bars Are a Real Treat
They are simple and easy to make. Also, they only require 7 ingredients.
It is a perfect treat to make for kids and adults alike. Who does not love the taste of s’mores?
The best part? Because of the addition of protein powder to these bars, they can be used a wonderful way to hold you over in between meals. There are 3 scoops of protein in this recipe and each scoop has 25g of protein in it. It is a win!
These bars can be ready in about 3o minutes. Great for cookouts, or even to be premade for the kid’s lunchboxes!
Why You will Love These!
This no bake recipe is perfect in many ways...
- Requires minimal ingredients
- A healthier treat!
- Vegan friendly – you can use any vegan marshmallows if you’d like!
- Gluten free friendly – there are also gluten-free graham crackers that you can use.
- Mainly fruit sweetened
- Perfect for Labor Day, 4th of July, kid’s lunch treats, or after dinner desserts!
Watch How They are Made!
S’mores Bars Recipe
This recipe is divided into 3 super easy parts. The crust, the chocolate, and the marshmallow on top.
The crust.
This crust is composed of medjool dates, graham crackers, cashew butter, and protein powder.
By adding the protein powder to it, it allows these to fill up stomachs and provide a source of protein for a protein snack between meals.
We added our Plant Protein+ to it. It only has 5 ingredients and 25 grams of protein per serving. We find that our protein choice and it's light vanilla flavor make the addition to the crust almost tasteless. Therefore, these bars taste exactly like s'mores!
Chocolate Peanut Butter Layer
The chocolate is dark chocolate and cashew butter mixed over heat. If you are making these for kids, you may want to consider using semi-sweet chocolate or milk chocolate. From my experience, kids do not love dark chocolate.
Marshmallow Layer
The final layer is just toasted marshmallows. You can toast it with a cooking torch, or if you do not have one of those, just use your broiler on low for a minute or so. If you use the broiler, keep an eye on it as marshmallows can burn very quickly.
Storing and Slicing
Once you're done making the recipe, pop them into a refrigerator for about 20 minutes so that the chocolate can harden a bit again. Try not to refrigerate them for more than 30 minutes before slicing the bars. You will want to slice the bars when the chocolate is not super hard so that the chocolate does not break.
Slice with a nice sharp knife and then store them for up to 2 weeks in your fridge!
Full Recipe Breakdown
- PREP TIME:10 minutes
- TOTAL TIME:10 minutes
- DIET:Vegan
Ingredients
Crust
- 3 scoops of NB Pure Plant Protein+
- 10 Medjool dates, pitted. If they are hard, soak them for 10 minutes.
- 9 graham crackers (sheets)
- 1 ½ TBSP of coconut oil
- ¼ tsp ground cinnamon
- 1/3 cup nut or seed butter (cashew, almond, peanut or sunbutter all work)
Chocolate Layer
- 2 cups dark chocolate chips
- 1/3 cup nut or seed butter (cashew, almond, peanut or sunbutter all work)
Topping
- 2 cups mini marshmallows
Instructions
- Line an 8×8, 9×9 pan or 9x12 with parchment paper; set aside.
- Make the crust next. Use a food processor and add your pitted dates, graham crackers, nut butter, protein powder, and cinnamon together. Mix the ingredients together until they start to break down. Once that happens, add the coconut oil until the mixture becomes sticky like. It should stick together when you press it between your fingers. Transfer the mix to a parchment paper lined baking pan and then set it aside.
- Melt your chocolate next. In a medium saucepan over low heat, melt the chocolate chips and peanut butter together. Stir until it is smooth and fully melted. Then pour over the crust layer. Use a spatula to spread it out.
- Add marshmallows to the top of the chocolate layer while it’s still warm. After you’re done, place the pan in a freezer for about 20 minutes or the fridge for about 35 minutes.
- Broil option: to broil marshmallow topping, place pan on top rack in oven and set oven to broil at 400ºF. Carefully watch topping, broiling for about 1-3 minutes. Every oven is different so watch carefully. The safer option would be to use a cooking torch if you have one. Once marshmallows have browned, place pan back in fridge for about 30 minutes, or freezer for about 20 minutes, so chocolate can set.
- Once chocolate has set (not completely frozen) lift bars out of pan, placing on cutting surface. Use large sharp knife to cut bars into squares.
