How do you toast marshmallows on brownies?

Scatter them over the hot brownie layer, then put the pan under the broiler on a low rack for 20 to 30 seconds. Watch it the entire time and rotate halfway through. Marshmallows go from pale to burnt in about fifteen seconds.

How do you cut marshmallow bars without sticking?

Chill the pan 30 minutes first, then spray the knife with cooking spray or run it under hot water and wipe it dry between cuts. Lift the slab out by the parchment overhang and cut on a board rather than in the pan.

Can you make s'mores bars without a broiler?

Yes. A kitchen torch gives more control than a broiler does. Or skip the toasting entirely and leave the marshmallows white, which is less dramatic but tastes the same.

Why is there almond meal in the brownie layer?

It adds fat and a little structure, which keeps the brownie layer tender over a crisp graham crust. It also makes this recipe unsuitable for a nut-free household, so it is worth noting.

Can you freeze s'mores brownie bars?

Not successfully. Marshmallow weeps on thawing and the graham crust goes soft. They keep 3 days at room temperature or 5 days refrigerated, and they cut more cleanly cold.

Gluten-Free S'mores Brownie Bars

Name: Gluten-Free S'mores Brownie Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 1 box Pamela's Gluten-Free Honey Grahams, for the crust; 6 tablespoons butter, melted, for the crust; 4 tablespoons sugar, for the crust; 1 bag (16 oz / 454 g) Pamela's Gluten-Free Chocolate Brownie Mix; 1/4 cup almond meal; 1 large egg; 1/2 cup oil; 1/4 cup brewed coffee or water; 1 bag (10 oz) mini marshmallows

Recipe by Pamela's Published Jan 25, 2026

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Gluten-free s'mores brownie bars with toasted marshmallow topping

All the magic of a campfire s'more, layered into a brownie bar. A buttery graham crust, a fudgy brownie middle, and toasted marshmallows across the top.

It bakes in a 9x13 and cuts into squares, which makes it a better choice for a crowd than actual s'mores over a fire.

Built on Pamela's Chocolate Brownie Mix over a crust of Pamela's Honey Grahams.

So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Toasting the Marshmallows Without Burning Them

This is a thirty-second job that goes wrong if you walk away.

Put the pan under the broiler on a low rack and watch it the entire time. Marshmallows go from pale to golden to black in about fifteen seconds, and there is no recovering burnt ones.

Rotate the pan halfway through, since broilers heat unevenly and the back corner always goes first.

If you do not have a broiler, a kitchen torch works and gives you more control.

Let the marshmallows cool and set before cutting, or they string everywhere.

Cutting Marshmallow Bars Cleanly

Marshmallow sticks to everything, including the knife.

Chill the pan for 30 minutes before cutting. Cold marshmallow is firm enough to cut through rather than drag.

Spray the knife with cooking spray, or run it under hot water and wipe it dry between cuts. Both work; the spray is faster.

Use the parchment overhang to lift the whole slab out and cut on a board rather than in the pan.

The mix this is built on Pamela's Gluten-Free Chocolate Brownie Mix Just add oil, egg, and water. GFCO-certified.

Made with

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)

$11.49 Rated 4.7 out of 5 from 50 reviews.

Free shipping on orders $39+

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour 30 minutes

Yield 24

Serving Size 1 bar

Ingredients

1 box Pamela's Gluten-Free Honey Grahams, for the crust
6 tablespoons butter, melted, for the crust
4 tablespoons sugar, for the crust
1 bag (16 oz / 454 g) Pamela's Gluten-Free Chocolate Brownie Mix
1/4 cup almond meal
1 large egg
1/2 cup oil
1/4 cup brewed coffee or water
1 bag (10 oz) mini marshmallows

Used in this recipe

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)

$11.49 Rated 4.7 out of 5 from 50 reviews.

Directions

Heat the oven to 350 degrees F with a rack in the center. Line a 9x13 metal baking pan or quarter sheet pan with parchment, leaving an overhang, and spray well.
Crush the grahams in a plastic bag or food processor. Mix in the melted butter and sugar until combined, then press firmly into the bottom of the pan in an even layer.
Bake the crust 8 to 10 minutes, until set. Leave the oven on.
Mix the Chocolate Brownie Mix, almond meal, egg, oil, and coffee or water until combined. Spread over the crust.
Bake 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Scatter the mini marshmallows evenly over the hot brownie layer.
Move the pan to a low rack under the broiler and toast 20 to 30 seconds, watching the entire time and rotating halfway through. Marshmallows burn in seconds.
Cool completely, then chill 30 minutes before cutting. Lift out by the parchment and cut on a board with a sprayed knife.

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Storing

Room temperature: up to 3 days in an airtight container. The marshmallow layer softens over time, which some people prefer.

Refrigerator: up to 5 days. These cut much more cleanly cold.

Freezer: not recommended. Marshmallow weeps on thawing and the graham crust goes soft.

Put parchment between layers if you are stacking them, or they will stick together.

Ways to Change It Up

Chocolate chunks scattered over the brownie batter before baking, for a melted layer under the marshmallow.

A drizzle of melted chocolate over the toasted marshmallows once cool.

Cinnamon grahams instead of honey for the crust.

Marshmallow fluff spread over instead of mini marshmallows, if you want a smoother top. It still needs the broiler.

Skip the broiler entirely and leave the marshmallows white. Less dramatic, still good, and no risk of burning.