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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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
3 hrs 35 mins
Yield:
Serves 24 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

138 calories; calories from fat 0%; fat 6.7g; saturated fat 3.9g; mono fat 1g; poly fat 0.2g; protein 1.5g; carbohydrates 19.1g; fiber 0.9g; cholesterol 19mg; iron 0.2mg; sodium 24mg; calcium 10mg.
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