Gluten-Free S'more Bars
More From Oxmoor House
Total: 3 Hours, 35 Minutes
Amount per serving
- Calories: 138
- Calories from fat: 0.0%
- Fat: 6.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.2g
- Protein: 1.5g
- Carbohydrate: 19.1g
- Fiber: 0.9g
- Cholesterol: 19mg
- Iron: 0.2mg
- Sodium: 24mg
- Calcium: 10mg
- 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
- 1. Preheat oven to 350°.
- 2. Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.
- 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.
- 4. Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.
- 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.
- Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.
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