Treats like this vegan s’mores bark have been sprinkled throughout our summer so far. This stuff is wildly delicious and decadent. You caramelize ragged bits of graham crackers in vegan butter and coconut sugar (or brown sugar), let the pieces cool, and then you chop them up. They get sprinkled over a big pool of melted chocolate along with some vegan marshmallows, and some flaky salt if you wish. The bark is gooey, crunchy, buttery, mega chocolaty, and delicious. It’s relatively simple and quick to set up if you’re in need of a treat on short notice ;). Hope you give it a try!
Vegan S’mores Bark with Caramelized Graham Crackers
Vegan s'mores bark with caramelized graham crackers is an easy and decadent treat to whip up in a short amount of time. Only six ingredients!
Servings 12 Pieces
Ingredients
- ¼ cup vegan butter
- ¼ cup coconut palm sugar
- pinch fine sea salt
- ¾ cup coarsely crushed graham crackers
- 12 oz (340 grams) dairy-free chocolate, chopped
- ½ cup small vegan marshmallows
Notes
- I try not to be exclusive about quality of ingredients–just keeping accessibility in mind. That said, if your grocery budget/research time allows, I’d recommend looking at Food Empowerment Project’s list of vegan chocolate options, highlighting brands that do not exploit children/enslaved labour conditions. They have a lot of eye-opening information on their site about this topic
- My favourite vegan marshmallow brand is Dandies.
I’ve found that a lot of graham cracker options are accidentally vegan these days! (ie no honey)
Instructions
- Line a half sheet pan with parchment paper and set aside. Place a smaller sheet pan on the counter near the stove and place a sheet of parchment paper on it as well.
- Set a small saucepan over medium-high heat and add the vegan butter. Once the vegan butter is melted add the coconut palm sugar and pinch of salt. Stir to combine with a rubber spatula until sugar is dissolved and starting to foam. Bring the mixture to a boil. Keep stirring and cooking this mixture for about 2-3 minutes, or until the caramel is pulling away from the sides of the pan as you stir and is totally homogenous.
- Remove this mixture from the heat and stir in the crushed graham crackers. Quickly stir to evenly coat the pieces. Scrape the caramelized graham crackers out onto the smaller, parchment lined baking sheet, spreading them out as much as you can. Place the whole baking sheet in the fridge and chill until all of the pieces are firm. Once firm, roughly chop the caramelized graham crackers.
- While the caramelized graham crackers are cooling, melt the chocolate in a double boiler setup. Once the chocolate is fully melted and fluid, scrape it out onto the parchment-lined half sheet pan, spreading it out into an even layer. You should have a 1-2 inch empty border surrounding the whole piece in the half sheet pan.
- Quickly top the chocolate with the caramelized graham crackers and marshmallows. Sprinkle a bit of salt if you like.
- Place the vegan s’mores bark into the fridge until completely firm, about 1 hour. Then, break the vegan s’mores bark into smaller pieces. Store in the fridge for up to 1 week!
I’m planning to make some bark to send to my family on the other side of the country from me and I’ve had this recipe stuck in my head since you posted it this summer. It sounds so good! Is there a reason it must be refrigerated or do you think it would survive a two- or three-day mail trip alright provided it doesn’t encounter any hot temperatures? Thank for all you do here! I know I can always count on your recipes to turn out as expected and taste delicious.
Hi Elizabeth!
I find that the caramelized graham crackers are sensitive to temperature increases (they go mushy if they get too warm, too fast!) and overall the bark just keeps a lot better in refrigeration. Might be best to go with a more traditional bark recipe option (peppermint, fruit and nut etc) if you’re looking to send some across the country. Such a lovely gift idea!
-L
Laura, thank you so much for your prompt and helpful reply! I will find another recipe to send to my family and I’ll make this one just for myself. Can’t complain about that :)
Hello friend,
I have tried to make this recipe now several times and I cannot get past the caramel. I have wasted so much butter & sugar, lol. I have tried it with both coconut sugar as well as brown sugar and have failed miserably. I am using a plant based butter too. My caramel never combines, and eventually burns- every time? What am I doing wrong? Could it be the brand of plant butter? Any tips or advice Would be awesome! This looks so good- I am dying to make it!
Thank you for your help!
❤️ Jessica
Hi Jessica,
Separation and burning in caramel-like sauces is usually a result of the ingredients experiencing an abrupt temperature change or not enough stirring. So, I would recommend starting with your stove at medium high and as soon as your vegan butter is fully melted, lower the heat to medium. Slowly sprinkle in the coconut palm sugar and just keep stirring until it starts thickening. My hunch is that your pan just might be too hot. The vegan butter that I use is Miyoko’s brand. Miyoko’s is slightly different than a lot of brands in that it contains raw cashews in addition to plant-based oils. Most vegan butters are entirely oil or palm shortening-based. I will add this to the recipe notes in light of your comment, but truthfully most widely available vegan butters should perform the same. I hope that these notes are helpful. Please let me know if you try again and have follow up questions.
-L
Hi Laura!
Thank you so much for the pointers- I have not had an opportunity to try making it again but I hope to this weekend. I will be sure to let your know how it turns out (fingers crossed). I used Country Crock’s new plant based butter when I initially tried to make the recipe because I had it the house. I usually use Earth Balance when I bake etc. so I could give that a try. l do love the taste to Miyoko’s – I like to slather it on toast, haha! – I can try that too. Anyway, I suspect you are right about the high heat and it not the butter brand.
I wanted reach out and thank you for your response & help. And to say how much I enjoy your recipes & website. I have made a bunch and everyone is deliciously vegan, hearty & healthy. So thank you! ❤️
Jessica
Indulgently delicious!
Made this – so delicious and yummy and looks exactly like the photos! Made it gf with some gf Grahams. Bringing it to new parents – thank you for the inspiration! Also my four year old son and very much grown husband also adore it!