Oxmoor House
Hands-On Time
20 Mins
Total Time
3 Hours 35 Mins
Yield
Serves 24 (serving size: 1 bar)

For kids with gluten intolerance, it's important to create a few desserts that taste as good as the real thing. This one sure does. Try Cup4Cup flour and S'moreables gluten-free graham crackers for the best results.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.

Step 3

Place graham crackers in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.

Step 4

Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

Step 5

Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars.

Step 6

Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.

Cooking Light Real Family Food

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