Ooey Gooey Fresh Milled Flour S'mores Bars - The Fresh Milled Farmhouse

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These Ooey Gooey Fresh Milled Flour S’mores Bars taste just like your favorite campfire treat, but in an easy-to-make dessert bar! A soft, buttery cookie base made with freshly milled flour and graham crackers is packed with gooey mini marshmallows and melty chocolate in every bite.

They’re perfectly chewy, with crisp, golden edges and a soft center loaded with everything you love about classic s’mores. No campfire required! They’re sure to become your family’s new favorite summer treat!

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Stack of fresh milled flour s'mores bars with gooey melted chocolate and marshmallows showing the soft chewy center.

Why You’ll Love These Fresh Milled Flour S’mores Bars

Taste just like classic s’mores.
Made with freshly milled whole grain flour.
Soft, chewy, and perfectly gooey.
No chilling required.
Ready in about 40 minutes.
Perfect for summer parties, potlucks, and family gatherings.

Ingredients for Fresh Milled Flour S’mores Bars

Soft Wheat Berries: I used soft white wheat berries because they create a soft, tender cookie bar that’s perfect for desserts. Spelt or einkorn would also work in this recipe.
Graham Crackers: Graham crackers give these bars that unmistakable s’mores flavor. About seven full graham crackers will make one cup of crumbs.
Baking Powder: Baking powder gives the bars just enough lift while keeping them soft and chewy.
Salt: Just enough to balance the sweetness and enhance all of the flavors.
Butter: I always bake with salted butter. It creates a rich, buttery cookie base.
Brown Sugar: Brown sugar keeps these bars incredibly soft while adding a hint of caramel flavor. You can use whatever you have, light or dark.
Vanilla Extract: Adds warmth and rounds out the flavors.
Egg: Helps bind everything together while creating a soft, chewy texture.
Mini Marshmallows: I use Dandies Mini Marshmallows, but any mini marshmallows will work.
Chocolate Bars or Chips: I love using chopped milk chocolate bars and chips for that classic s’mores flavor, but feel free to use your favorite chocolate.

Fresh milled flour s'mores bars with golden chewy tops, melted chocolate, and gooey marshmallows on parchment paper.

Graham cracker crumbs and freshly milled wheat flour mixed with baking powder and salt for s'mores bars.

Butter and brown sugar creamed together in a stand mixer until light and fluffy.

How to Make Fresh Milled Flour S’mores Bars

Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mill the soft wheat berries on the finest setting of your grain mill.
Place the graham crackers in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin until finely crushed.
In a small bowl, whisk together the freshly milled flour, graham cracker crumbs, baking powder, and salt.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened or melted butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Add the dry ingredients and mix just until incorporated.
Gently fold in the mini marshmallows and chocolate until evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan.
Bake for 25–28 minutes, or until the edges begin pulling away from the sides of the pan and the top is lightly golden brown and puffed.
Allow the bars to cool in the pan for 20-30 minutes before slicing. They’ll still be wonderfully gooey but will hold together much better once they’ve had a chance to cool slightly.

How to Store

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Gooey fresh milled flour s'mores bars with melted chocolate, toasted marshmallows, and a soft chewy graham cracker cookie layer.

Tips for the Best Fresh Milled Flour S’mores Bars

Use parchment paper to press the dough if needed: If using softened butter, the dough may be a little stickier when pressing it into the pan. Place a small piece of parchment paper over the top and gently press the dough into an even layer. Melted butter makes the dough a little easier to spread without sticking to your fingers.

Choose your favorite chocolate: Milk, dark, semi-sweet. Chopped up chocolate bars or chocolate chips. Use whatever you like the best.

Let them cool before slicing: Allow the bars to cool for 20-30 minutes before cutting (if you can wait!). They’ll hold together much better while still staying wonderfully soft and gooey.

Fresh milled flour s'mores bars cut into squares with golden tops, chocolate, and marshmallow filling.

FAQ

Yes. Soft white wheat gives the softest texture, but freshly milled spelt or einkorn are excellent substitutes.

Mini marshmallows work best because they distribute evenly throughout the bars, but chopped regular marshmallows will also work.

Absolutely! My favorite is milk chocolate for that classic s’mores flavor, but use whatever type of chocolate you like best. Semi-sweet, dark chocolate, or your favorite variety will all work well in this recipe.

Yes. Once completely cooled, wrap the bars well and freeze for up to 3 months. Thaw at room temperature before serving.

More Fresh Milled Flour Summer Recipes

Equipment

Grain mill
Kitchen scale
Stand mixer or hand mixer
8×8 baking dish

Ingredients

130 g soft white wheat berries (or another soft wheat of choice)
1 cup graham cracker crumbs about 7 full graham crackers
½ tsp baking powder
¼ tsp salt
½ cup (1 stick) butter softened or melted
¾ cup packed brown sugar
1 tsp vanilla extract
1 large egg
1 cup mini marshmallows
¾ cup chopped milk chocolate bar or milk chocolate chips

Instructions

Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mill the soft white wheat berries on the finest setting of your grain mill.
Place the graham crackers in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin until finely crushed.
In a small bowl, whisk together the freshly milled flour, graham cracker crumbs, baking powder, and salt.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until well combined.
Add the dry ingredients and mix just until incorporated.
Gently fold in the mini marshmallows and chocolate until evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan.
Bake for 25–28 minutes, or until the edges begin pulling away from the sides of the pan and the top is lightly golden brown and puffed.
Allow the bars to cool in the pan for 20-30 minutes before slicing. They'll still be wonderfully gooey but will hold together much better once they've had a chance to cool slightly.

Notes

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the bars well once completely cooled and freeze for up to 3 months. Thaw at room temperature before serving.

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