S’mores Protein Squares

Nicolette Stramara

by | Updated: August 8th, 2018

They’re a favorite pastime at summer camp, but stick-to-your-fingers s’mores have a way of taking the chill off in winter. It probably has something to do with the warm, gooey center, which now sits front and not-so-in-the-center over an easy-to-eat graham cracker dough. It’s there on top that you’ll find a view of melted chocolate and perfectly charred marshmallow (aka the other white fluff) to help you reminisce of warm, sunny days.

S'mores Protein Bar Recipe

S’mores Protein Squares

Makes 16 squares
Macros per square: 131 calories | 7.7 g protein | 16.3 g carbs | 3.4 g fat | 5.6 g sugar | 2.3 g fiber


Graham cracker layer

3 scoops vanilla whey protein powder
2/3 cup oat flour
½ cup coconut flour
¼ cup xylitol
¼ cup maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. baking powder
½ cup plain Greek yogurt
½ cup unsweetened almond milk
2 egg whites
Dash of salt

Chocolate-marshmallow topping

12 marshmallows, sliced in half
½ cup stevia-sweetened chocolate chips


  1. Preheat oven to 350 degrees F and line a 9” x 9” baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together vanilla, yogurt, milk and egg whites until smooth.
  3. Add remaining graham cracker ingredients to wet mixture and stir until well combined.
  4. Pour batter into baking dish, using a spatula to spread out evenly and flatten to bottom of the pan. Bake 24-28 minutes, remove from oven and set aside.
  5. Turn oven to broil. On top of cooked graham cracker layer, arrange chocolate chips and marshmallow halves.
  6. Under broiler, cook bars until marshmallows are slightly brown on top, about 2-3 minutes.
  7. Slice into 16 even squares and enjoy!