FODMAP friendly s'mores bars
Low FODMAP s'mores

FODMAP friendly s’mores bars! Sticky, gooey, sweet s’mores bars, that are pure indulgence, with a cookie dough like base, a layer of dark chocolate and then a layer of sticky, fluffy marshmallows on top.

The first time I had a proper s’more was in Vancouver. A glorious campfire treat consisting of one or more toasted marshmallows and a layer of chocolate placed between two pieces of graham cracker or cookie – I instantly fell in love. I remember that proper Canadian campfire so vividly, with a starry sky, dogs by our feet and wine in hand. It was magical – and not too dissimilar to the fire-pit we sat round in the wind and rain in the New Forest in the UK last weekend (I joke, it was very, very different; though equally magical its own odd way).

Who knows when I’ll next be in close proximity to a proper open flame – but it doesn’t matter – because these FODMAP friendly s’mores bars bring me that wonderful out-in-nature-feeling and all I (and you) need is a couple of bowls and an oven. Enjoy!

Recipe notes:

  • This recipe is adapted from Jeffrey Larson’s S’mores bars, from his brilliant book Gluten-free Baking at Home. Also influenced by Izy Hossack’s Peanut butter cup smoreo bars.
  • It’s very important you use better quality marshmallows here, containing sugar, gelatin, glucose syrup, water and maybe dextrose and cornstarch, all of which are low FODMAP. Avoid marshmallows containing fructose (which is high FODMAP). There can be natural and/or artificial flavours in small amounts. FODMAP Everyday have a good post about marshmallows on the low FODMAP diet here for more info – and as always, you do you/adapt my recipes to your own tolerances
  • If you have a kitchen blow torch you can use it to torch the chocolate and marshmallows instead of putting them under the grill to melt and brown. Always fun
30 minutes, plus chilling time
Serves - Makes 18 bars


200g gluten free plain flour
80g oat flour (gluten free if needed)
50g ground almonds
1 teaspoon baking soda
1/2 teaspoon xanthan gum (optional but helps make the bars chewy and gooey)
1 teaspoon sea salt
250g brown sugar
115g butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
180g dark chocolate chips, buttons or bar chopped into small chunks
125g mini white marshmallows


Grease and line a rectangular baking tray, about 9 inches by 12 inches, allowing some of the baking paper to hang over the sides (this will help with removing the bars when baked).

In a large bowl, whisk together the flour, ground almonds, baking soda, xanthan gum and salt.

In a separate bowl, or in the bowl of a stand mixer, combine the brown sugar and butter. Lightly cream them together with an electric whisk or the paddle attachment on your mixer, for 30 seconds or so, then add the eggs and vanilla. Mix for a further 1-2 minutes, or until the mixture is light and fluffy in colour. Fold in your dry ingredients or mix on a low speed until incorporated.

Press the dough evenly into your prepared pan, using clean damp hands or the back of a damp spoon to push the dough into the corners. Place in the fridge for 30 minutes, or until the dough is cold. While the dough is cooling, preheat your oven to 170C, 150C fan, gas mark 3.

Bake the dough for 25-30 minutes, or until golden, slightly puffy around the edges. You’re looking for the centre to appear soft.

Scatter the chocolate chips/buttons/chunks over the baked dough, followed by the marshmallows. Turn the oven to grill and once hot, place the decorated bars under it for about 5 minutes, until the chocolate has started to melt and the marshmallows turn golden brown at the edges. Keep an eye on the bars to make sure no parts start to burn. Alternatively you could do this stage with a small kitchen torch, torching the top lightly instead, until the chocolate is starting to melt and the marshmallows turn golden brown at the edges.

Let the bars cool completely in the tray, then pop in the fridge for an extra gooey centre. Cut into 18 bars. Any leftovers can be kept in an airtight container for 5 days at room temperature.