- 5 gluten-free graham cracker sheets, broken
- 3.38 ounces gluten-free flour (about 3/4 cup)
- 1/2 cup packed brown sugar
- 1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 6 tablespoons heavy whipping cream
- 2 (4-ounce) bars semisweet chocolate, chopped
- 2 cups miniature marshmallows
- calories 138
- caloriesfromfat 0.0 %
- fat 6.7 g
- satfat 3.9 g
- monofat 1 g
- polyfat 0.2 g
- protein 1.5 g
- carbohydrate 19.1 g
- fiber 0.9 g
- cholesterol 19 mg
- iron 0.2 mg
- sodium 24 mg
- calcium 10 mg
How to Make It
Preheat oven to 350°.
Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.
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.
Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.
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.
Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.