S’mores Cookie Bars

S’mores cookie bars. Need I say more? Okay, I will say more. The rich, chocolatey top later is made with both avocado and prunes. You could never tell. Nobody, vegan or otherwise, would ever in a million years guess that you made your dessert with avocado and prunes, but they make for a great cookie/brownie hybrid for the top of these bars. 

S’mores Cookie Bars
Marshmallow Layer:
1/2 cup of chocolate chips
1 1/2 cups vegan marshmallows (like Dandies)

Graham Cracker Crust:
2 cups wheat flour
1 cup white flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cold vegan butter, cut into small pieces
1/3 cup honey or agave
1/3 cup molasses
1-3 tbsp water
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until you have formed a fine crumb. Then stir in the honey/agave and molasses. Add the water 1 tablespoon at a time, stirring until the dough holds together. Press the dough into a greased 9×13 inch cake pan. Bake for 7 minutes, then remove from the oven and set aside to cool. While the crust is baking, prepare the chocolate layer.

Chocolate Cookie/Brownie Layer:
1 cup of mashed avocado (about 2 large avocados)
1 1/2 cups granulated sugar
1 cup cocoa powder
1/2 cup pureed prunes**
1 tsp vanilla
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a large bowl, beat together the avocado and sugar. When combined, beat in the cocoa powder 1/4 cup at a time. After the cocoa powder is incorporated, mix in the prune puree and vanilla, then beat in the dry ingredients.
Reduce oven temperature to 350 degrees. Layer the marshmallows and 1/2 cup of chocolate chips on top of the graham crust. Spread the chocolate batter on top and sprinkle with an additional 1/2 cup of chocolate chips (optional). Bake 18-20 minutes. Cool completely before cutting and serving.

**To prepare the pureed prunes, soak 6-7 medium sized prunes in warm water for 30 minutes, puree in a food processor or blender, along with 1/2 cup of the soaking water, until smooth.

Since this dessert isn’t sweet enough, here’s something a little sweeter for you:


  1. Très bien says

    I have to be honest, not sure if I would make them this way but I would love to try it!! So crazy that you can make yummy sweets like this! Also, thank you so much for your comment. It was very encouraging :]
    Très bien

  2. luminousvegans says

    Nope, you didn’t really need to say more. That picture says it all and makes me very, very jealous and very very hungry. I’m still very nervous about avocados used in desserts but this may have finally convinced me.

    • Sandra Kohlmann says

      I hope you give the recipe a try. I was unsure about the avocado thing, too. I first tried it in a chocolate cookie recipe, using avocado in place of half the vegan butter and they turned out amazingly well. That’s what prompted me to try using it again and in higher quantity. Seriously, you would never, ever know.

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