Oh, the smell of hot cocoa and toasted marshmallows takes me right back to childhood Christmases by the fireplace! That cozy, chocolatey goodness inspired these Christmas healthy hot cocoa s’mores cookie bars—a festive mashup of everyone’s favorite winter flavors with a sneaky-nutritious twist. We’re talking whole wheat flour, honey instead of refined sugar, and dark chocolate chips for that rich depth. But don’t worry, they still have that gooey marshmallow pull and graham cracker crunch you crave. My family now demands these every December—they disappear faster than wrapping paper on Christmas morning. Trust me, one bite and you’ll be hooked!
Why You’ll Love These Christmas Healthy Hot Cocoa S’mores Cookie Bars
Let me count the ways these bars will become your new holiday obsession:
- Effortless magic: Just mix, bake, and top—no fancy skills needed. Even my nephew can make these (and he once mistook salt for sugar).
- Winter in every bite: That cozy hot cocoa flavor meets gooey s’mores nostalgia. It’s like Christmas morning and summer campfires had a delicious baby.
- Guilt-free indulgence: Whole wheat flour and honey make them feel wholesome, but they taste downright decadent. Your secret’s safe with me!
- Crowd-pleaser charm: Perfect for cookie swaps, teacher gifts, or when neighbors “drop by” suspiciously often during baking time.
Ingredients for Christmas Healthy Hot Cocoa S’mores Cookie Bars
Gather these simple ingredients – you might already have most in your pantry! I promise every single one plays a special role in creating that perfect holiday magic. Let me tell you what I’ve learned about each:
- 1 cup whole wheat flour – This gives our bars a nutty depth and makes them feel like a secret health win. Trust me, no one will guess!
- 1/2 cup cocoa powder – Use the good stuff here, the kind that makes your kitchen smell like a chocolate shop. I prefer Dutch-process for that extra-rich flavor.
- 1/2 cup honey – Nature’s sweetener that adds a lovely floral note. Pro tip: Warm your measuring cup first so it pours easily.
- 1/4 cup coconut oil, melted – The tropical hint is divine with chocolate. If yours is solid, just zap it for 15 seconds – watch it closely so it doesn’t get too hot!
- 1 tsp vanilla extract – My grandma always said real vanilla makes all the difference. That woman knew her cookies.
- 1/2 tsp baking soda – Our little rising helper. Make sure yours’s fresh – give it a sniff, it should smell slightly sharp.
- 1/4 tsp salt – Just enough to make all the flavors pop. I use sea salt flakes crushed between my fingers.
- 1 cup mini marshmallows – These melt into perfect little puddles of joy. The minis distribute so much better than big ones!
- 1/2 cup dark chocolate chips – I splurge on the 70% ones – they balance the sweetness beautifully.
- 4 graham crackers, crushed – About one sleeve. I put them in a bag and whack them with a rolling pin – stress relief and baking in one!
See? Nothing weird or hard-to-find. Just simple ingredients that come together to create something truly special. Now let’s get mixing!
Equipment You’ll Need
Let’s keep it simple—you probably have most of these in your kitchen already! Here’s what you’ll need to make these dreamy bars:
- 8×8-inch baking pan – The perfect size for thick, gooey bars
- Parchment paper – Lifesaver for easy removal (no stuck-on mess!)
- Mixing bowls – One for dry, one for wet—just like Grandma taught me
- Whisk & spatula – A whisk for dry ingredients, spatula to fold in the goodies
- Measuring cups/spoons – Precision matters, especially with honey!
That’s it! No fancy gadgets needed—just good old-fashioned baking magic.
How to Make Christmas Healthy Hot Cocoa S’mores Cookie Bars
Alright, let’s make some holiday magic happen! I’ve made these bars so many times, I could probably do it in my sleep – but don’t worry, I’ll walk you through each cozy, chocolatey step. Just follow along and soon your kitchen will smell like Santa’s workshop (if Santa specialized in gooey, marshmallow-topped treats).
Step 1: Prepare the Dough
First things first – preheat that oven to 350°F (175°C). While it’s warming up, line your 8×8-inch pan with parchment paper, leaving some overhang on two sides. This little trick will save you so much frustration later when you’re trying to lift out those perfect bars!
Now, grab two bowls – one for dry, one for wet ingredients. In the first bowl, whisk together the whole wheat flour, cocoa powder (oh, that heavenly smell!), baking soda, and salt. Really get in there – you want these dry ingredients to become best friends.
In the second bowl, mix the honey, melted coconut oil, and vanilla extract. I like to whisk until it looks like liquid gold and smells like Christmas morning. Pour this gorgeous mixture into the dry ingredients and stir until just combined. The dough will be thick and fudgy – exactly what we want!
Step 2: Add Mix-Ins
Here’s where the fun begins! Gently fold in those dark chocolate chips and crushed graham crackers. I use a spatula and make big, sweeping folds – you want everything evenly distributed without overworking the dough. Those chocolate chips should peek out from every future bite, and the graham cracker bits will give that signature s’mores crunch.
Pro tip: If the dough feels too stiff (sometimes honey can be stubborn), you can add a teaspoon of warm water to loosen it up. But don’t go overboard – we’re making cookie bars, not soup!
Step 3: Bake and Top
Now, press that delicious dough evenly into your prepared pan. I wet my fingers slightly to prevent sticking – much easier than fighting with a spoon! Get it nice and smooth, but don’t worry about perfection. Those rustic edges will taste just as amazing.
Pop it in the oven for 15 minutes. When you pull it out, the edges should look set but the center still slightly soft. Now comes the magic – sprinkle those mini marshmallows over the top like edible snow! Return it to the oven for just 5 more minutes – watch closely as the marshmallows puff up and turn golden. That’s when you know they’re perfectly toasted, not burnt.
Resist the urge to slice right away (I know, it’s hard!). Let the pan cool completely on a wire rack – about an hour. This patience will reward you with clean, beautiful bars that hold their shape. Then lift out using the parchment handles and slice into squares. Prepare for the ooey-gooey goodness!
Tips for Perfect Christmas Healthy Hot Cocoa S’mores Cookie Bars
After making these bars more times than I can count (blame my cookie-monster family), I’ve picked up some pro tricks that’ll take your bars from good to “Oh-my-goodness-can-I-have-the-recipe?” level. Here’s everything I wish I’d known when I first started making them:
- The patience payoff: I know it’s tempting, but really let those bars cool completely before slicing. That hour of waiting means clean cuts instead of marshmallow strings everywhere. I set a timer so I don’t cheat!
- Grease is your friend: When pressing the dough into the pan, lightly grease your fingers or spatula with coconut oil. No more sticky battles – just smooth, even layers every time.
- Marshmallow watch: Those last 5 minutes with the marshmallows are crucial. Peek through the oven window – you want golden perfection, not charcoal! If they’re browning too fast, tent with foil.
- Slice smart: Use a sharp knife dipped in hot water between cuts. Wipe it clean each time for picture-perfect bars that’ll make your Instagram followers drool.
- Storage secret: Layer parchment between bars when storing – no more wrestling apart sticky stacks! They keep beautifully at room temperature for 3 days (if they last that long).
The best part? These tips work whether you’re baking for Santa’s midnight snack or prepping a whole batch for the holiday office party. Once you get the hang of it, you’ll be making these bars like a pro – messy apron and all!
Ingredient Substitutions and Variations
One of my favorite things about this recipe is how flexible it is! Over the years, I’ve tried every variation imaginable (some more successful than others—we don’t talk about The Great Carob Experiment of 2018). Here are all the best swaps and tweaks that still deliver that perfect holiday magic:
- Flour options: Need gluten-free? Almond flour works beautifully (use 1:1 ratio). For extra protein, I’ve had great results with oat flour too—just pulse rolled oats in your blender until fine.
- Sweetener swaps: Out of honey? Pure maple syrup gives a lovely autumnal note. For vegan friends, agave nectar works just as well. Just remember—liquid sweeteners vary in sweetness, so you might need to adjust to taste.
- Oil alternatives: No coconut oil? Melted butter adds rich flavor (though it won’t be dairy-free). For nut-free versions, avocado oil is my secret weapon—you can’t taste it, and it keeps the bars super moist.
- Mix-in madness:
- Add 1/2 cup chopped pecans or walnuts for festive crunch
- Swap dark chocolate chips for white chocolate and dried cranberries—so pretty!
- My kids love when I add a pinch of instant espresso powder to intensify the cocoa flavor (shh, they think it’s “grown-up magic”)
- Vegan version:
- Use dairy-free chocolate chips
- Look for vegan marshmallows (they toast just as beautifully!)
- Double-check your graham crackers—some brands contain honey
- Nut-free alert: Simply omit nuts if needed. Sunflower seeds make a great crunch substitute if you want texture.
The beauty of these bars is how forgiving they are—I’ve yet to meet a variation that didn’t disappear from the holiday cookie tray! My advice? Make the original version first, then get creative with your next batch. That’s how our family’s beloved peppermint-swirl variation was born (but that’s a story for another recipe!).
Serving and Storing Christmas Healthy Hot Cocoa S’mores Cookie Bars
Oh my goodness, the moment you’ve been waiting for—time to enjoy these beauties! Here’s how I love to serve them for maximum cozy vibes: warm from the oven with a glass of cold milk (the classic combo), or my personal favorite—paired with a steaming mug of peppermint coffee. The contrast of cool marshmallow and hot drink is just *chef’s kiss*. For holiday parties, I arrange them on a vintage platter with a dusting of cocoa powder—so simple yet so festive!
Now, let’s talk storage because (miracle of miracles) you might actually have leftovers! Here’s how to keep them tasting fresh:
- Room temp magic: Store in an airtight container at room temperature for up to 5 days with a sheet of parchment between layers. The marshmallows stay soft but not sticky this way—no wrestling required!
- Freezer friendly: These bars freeze beautifully for up to 3 months. Wrap individually in parchment, then pop in a freezer bag. Perfect for last-minute guests or… you know… emergency cookie cravings.
- Revival tricks:
- For that just-baked warmth, microwave a bar for 10-15 seconds—watch the marshmallow puff back to life!
- Air fry at 300°F for 2 minutes if you want the top slightly crispy again
- No appliance? Just let frozen bars thaw at room temp for an hour—they’ll taste freshly made
Pro tip from my many taste tests: The graham cracker bits actually get better on day 2 as they soften into the bars. So if you can resist, let them sit overnight—the flavors meld into something even more magical. But no judgment if they disappear immediately… I’ve been there too!
Nutritional Information
Now, I’m no nutritionist (though I did ace home ec in 10th grade!), but I want you to feel good about indulging in these bars. Here’s the scoop on what makes them a smarter holiday treat:
The whole wheat flour adds fiber that regular white flour just can’t match, while honey brings natural sweetness without refined sugar. Dark chocolate chips? Hello antioxidants! And coconut oil offers healthier fats than butter. Even the marshmallows – well, okay, those are pure joy with no nutritional claims!
Important note: Nutritional values are estimates and will vary based on the specific ingredients you use. If you’re tracking closely, I recommend plugging your exact brands into a calculator. But honestly? Sometimes the best nutrition is the happiness these bars bring when shared with loved ones!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these bars – here are the ones that pop up most often (usually while friends are licking chocolate off their fingers):
Q: Can I use big marshmallows instead of minis?
Oh, I learned this one the hard way! Regular marshmallows will work in a pinch, but they tend to melt into one giant sticky layer rather than those perfect little golden puffs. If you must use large ones, cut them into quarters first – and keep an extra close eye on them in the oven!
Q: How do I make these completely vegan?
Easy peasy! Just swap in vegan chocolate chips (Enjoy Life brand is my go-to), use maple syrup instead of honey, and grab some Dandies vegan marshmallows. Oh, and double-check your graham crackers – some sneaky brands contain honey. My plant-based friends go wild for this version!
Q: My dough seems too dry – help!
Don’t panic! Honey can vary in thickness depending on the season. Try adding 1 teaspoon of warm water at a time until it comes together. And remember – this is a thick, fudgy dough, not a pourable batter. If you can press it into the pan without crumbling, you’re golden!
Q: Can I freeze these bars?
Absolutely! They freeze like a dream. Just cool completely, wrap individual bars in parchment paper, and store in an airtight container for up to 3 months. Pro tip: Freeze some before the marshmallow topping for a fun “decorate-your-own” activity with kids later!
Q: Why do I need to wait for them to cool? The smell is killing me!
Oh sweet summer child, I feel your pain! But trust me – that cooling time lets the marshmallows set so you get clean slices instead of a gooey mess. Distract yourself by licking the bowl… I mean, cleaning up. Yeah, cleaning up.
Christmas Healthy Hot Cocoa S’mores Bars: 5-Star Holiday Magic
- Total Time: 30 mins
- Yield: 12 bars
- Diet: Vegetarian
Description
A festive twist on classic s’mores, these Christmas healthy hot cocoa s’mores cookie bars combine the rich flavors of hot cocoa with the gooey goodness of s’mores.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1/2 cup dark chocolate chips
- 4 graham crackers, crushed
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- Add honey, melted coconut oil, and vanilla extract. Stir until combined.
- Fold in dark chocolate chips and crushed graham crackers.
- Press the dough evenly into the prepared pan.
- Bake for 15 minutes. Remove from oven and top with mini marshmallows.
- Return to oven for 5 minutes until marshmallows are golden.
- Let cool before slicing into bars.
Notes
- Store in an airtight container for up to 5 days.
- Use dairy-free chocolate chips for a vegan version.
- For extra crunch, add chopped nuts.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American