S’mores are one of those staple cook-out desserts; however, you may not have access to a fire pit. Not to worry! A simple solution is this No Bake S’more Bars recipe. It can be made hours before and stored in the refrigerator until it’s time for serving—no fire needed. What is key for the recipe is using Kelapo coconut oil to melt the chocolate chips. The Kelapo coconut oil will make the chocolate softer and easier to work with while assembling. 

Ingredients: 

• non-stick cooking spray 
• 4 tablespoons Kelapo coconut oil 
• 1 (10 oz.) bag mini marshmallows 
• 1 (12 oz.) bag semisweet chocolate chips 
• pinch of kosher salt 
• 9 graham crackers, broken into pieces 
• ¼ cup mini chocolate-coated candies 
• 2 tablespoons rainbow sprinkles 

Instructions: 

1. Line a 9-inch square baking pan with waxed paper—overlap all 4 sides. Then, spray with non-stick cooking spray. 
2. Add 4 tablespoons of Kelapo coconut oil in a non-stick pan over low heat. Once melted, add two-thirds of the 10 oz. bag of mini marshmallows. Cook, stirring, until the marshmallows have melted and combined with the Kelapo coconut oil—about 3 minutes. Next, fold in 1 12 oz. bag of semisweet chocolate ships and stir until they are melted too. 
3. Add a pinch of kosher salt and half of the 9 graham crackers (broken into pieces). Stir so the cracker pieces are incorporated into the chocolate, marshmallow mixture but not broken up too much. 
4. Pour the mixture into the prepared pan and press it into the pan using a wooden spoon. Sprinkle over the remaining broken up graham crackers and mini marshmallows—pressing them down with your hands so they set into the base. Then, add ¼ cup of mini chocolate-coated candies and 2 tablespoons of rainbow sprinkles over the top and press them down. 
5. Allow to set for 1 hour before removing from the pan and cutting into bars. Alternatively, you can chill for 10 minutes and slice if you’re in a hurry. 
6. Serve on a platter and enjoy!