Gluten Free S’Mores Bars are candy, sticky, and ooey-gooey — no campfire wanted! A quintessential summer time deal with that may be loved all 12 months spherical.
Hiya, lover!
Ahem, I imply candy and sticky, utterly irresistible, ooey-gooey Gluten Free S’mores Bars!
Assume toasty marshmallow and candy chocolate filling sitting atop a buttery, gluten free graham cracker cookie crust. These summery dessert bars are as outrageously scrumptious and satisfying as an actual s’extra — but utterly gluten free, and excellent for sharing.
Gluten Free S’extra Bars
I bear in mind the primary summer time after going gluten free once I realized that conventional s’mores had been a factor of the previous. Understanding that the danger for cross contamination is extraordinarily excessive if everybody’s not utilizing gluten free graham crackers — which I’d by no means ask somebody to do in the event that they didn’t have to eat gluten free.
Most gluten free graham crackers in the marketplace are tasty, positive, however thick and arduous which implies the marshmallow and chocolate filling of a s’extra come capturing out the edges if you try to take a chunk.
Drawback solved with these ooey-gooey s’mores bars which use gluten free graham cracker crumbs vs the entire cracker to create a mushy cookie base.
100% s’mores taste — no campfire (nor moist wipe) required!
Substances Wanted
Raid the pantry for the handful of components wanted to make these bars! Right here’s what you’ll want:
- Gluten free baking flour mix: I examined this recipe utilizing Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour. Whichever mix you go together with, guarantee it already has a binder corresponding to xanthan gum inside.
- Gluten free graham cracker crumbs: you may make your personal crumbs by processing GF graham crackers in a meals processor or blender, or purchase pre-made gluten free graham crackers crumbs. I like Kinnikinnick model.
- Baking powder: give the bars a pleasant little raise.
- Salt: to steadiness out the sweetness within the s’extra bars. A sprinkle of maldon salt on prime of the baked bars can be divine!
- Butter: kinds the bottom of the gluten free graham cracker crust. Be at liberty to make use of vegan / plant-based butter to maintain these bars dairy free as effectively.
- Brown sugar: supplies a candy chew to the cookie base.
- Egg: helps to maintain the cookie base collectively.
- Vanilla extract: for an oomph of cozy taste.
- Marshmallow creme / fluff: supplies that signature, sticky-sweetness! I like Marshmallow Fluff model, or Kraft Marshmallow Creme. Observe: don’t substitute precise marshmallows, which is able to soften into the cookie base.
- Chocolate chips: as we all know, s’mores can have a cloying sweetness, so I go for darkish chocolate chips, although semi-sweet is okay too. I like Get pleasure from Life Darkish Chocolate Morsels for the job.
Ideas for Success
This beautiful dessert is definitely tremendous easy to arrange, however do maintain these prime suggestions in thoughts when baking.
- Spoon to measure: make sure to spoon the gluten free flour mix right into a measuring cup with a spoon earlier than leveling off the highest, vs scooping the measuring cup instantly into the container of flour to measure. This may compact the flour leading to extra being added to the recipe than supposed.
- Cool then relaxation: like most gluten free baked items, these bars have to not solely cool utterly, however relaxation for at the very least 12 hours earlier than being sliced, in any other case they will crumble. The resting time not solely permits the cookie base to come back collectively, however soften barely.
- Chill then slice: these bars are really paying homage to s’mores — they’re sticky, and slightly crumbly (in a great way). That stated, if you would like actually clear slices like those you see in these images, refrigerate the bars previous to slicing.
Alrighty, no have to construct a campfire to benefit from the taste of summer time’s favourite snack — seize your apron and let’s get began!
Learn how to Make Gluten Free S’Mores Bars
Step 1: Cream collectively butter and brown sugar.
Begin by including butter and brown sugar to the bowl of an electrical mixer or a big glass bowl if utilizing a handheld mixer. Beat on medium-high pace till the combination is gentle and fluffy, about 2 minutes, scraping the bowl down midway by way of.
Subsequent add an egg and vanilla extract then combine till simply mixed.
Step 2: Add the dry components then relaxation the dough.
Add the dry components: gluten free baking-flour mix, gluten free graham cracker crumbs, baking powder, and salt then combine to mix. Give the dough an enormous stir with a spatula then let it sit for five minutes to present the gluten free flour time to hydrate.
Step 3: Layer the bars.
Spray an 8×8″ baking pan with nonstick spray or line it with parchment paper then layer the components:
- Layer 1: scoop slightly greater than half the graham cracker cookie dough into the middle of the pan then unfold it into a fair layer along with your fingers — it helps to flippantly moist them with water first.
- Layer 2: scoop the marshmallow creme / fluff excessive then unfold it into a fair layer with the again of a spoon. Once more, it helps to dip the again of the spoon in water as wanted.
- Layer 3: sprinkle on chocolate chips in a fair layer.
- Layer 4: use a cookie scoop to dollop the remaining graham cracker cookie dough excessive.
Step 4: Bake.
Bake the bars at 350 levels for 30-35 minutes or till the cookie dollops on prime are browned, and the marshmallow fluff is toasted and puffy.
- Tip: err on the facet over-baking vs underbaking these bars. Additionally, whereas the middle would possibly nonetheless seem slightly jiggly on the finish, it’s simply the molten marshmallow layer which is able to agency again up because it cools.
Step 5: Cool then slice.
Let the bars sit on the counter till they’re utterly cool earlier than slicing. As is the case with virtually all gluten free baked items, these bars profit from resting for AT LEAST 12 hours after baking to present the cookie base time to come back collectively to cleanly slice. That stated, they’re s’mores and some sticky crumbs are inevitable!
Pop the bars within the fridge for a few these hours to get actually clear slices, like those you see in these images.
Learn how to Retailer
After cooling utterly, retailer the baked S’mores Bars lined on the counter for 2-3 days, or lengthen their shelf life by stashing within the fridge for as much as 5 days.
I hope you like these candy and sticky, critically irresistible Gluten Free S’mores Bars — take pleasure in!
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Gluten Free S’Mores Bars
Description
Gluten Free S’Mores Bars are candy, sticky, and ooey-gooey — no campfire wanted! A quintessential summer time deal with that may be loved all 12 months spherical.
Substances
- 1 cup gluten free flour baking mix WITH binder (see notes)
- 1 cup gluten free graham cracker crumbs, Kinnikinnick really useful
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter or vegan butter, softened to room temperature
- 3/4 cups brown sugar
- 1 massive egg
- 1 teaspoon vanilla extract
- 7oz gluten free marshmallow creme or fluff, Marshmallow Fluff model really useful
- 1-1/4 cups gluten free darkish or semi-sweet chocolate chips, Get pleasure from Life Darkish Morsels really useful
Instructions
- Preheat the oven to 350 levels then spray an 8×8” baking pan with nonstick spray or line with parchment paper and put aside.
- To a medium-sized mixing bowl add the gluten free flour mix, graham cracker crumbs, baking powder, and salt then whisk to mix and put aside.
- To the bowl of an electrical stand mixer, or massive glass bowl if utilizing a hand-held mixer, add the butter and brown sugar. Beat on medium-high pace for two minutes or till the combination is gentle and creamy, scraping down the edges of the bowl midway by way of.
- Scrape down the edges of the bowl then add the egg and vanilla then combine on low till simply mixed. Add the flour and graham cracker combination then combine on low till mixed. Let the dough relaxation for five minutes.
- Scoop slightly greater than half the dough into the ready baking pan then press into a fair layer within the backside — it helps to barely moist your fingers with water first.
- Dollop the marshmallow crème or fluff on prime then use the again of a spoon to unfold it into a fair layer — it helps to dip the again of the spoon in water, and don’t stress if it’s not excellent!
- Sprinkle the chocolate chips evenly excessive of the marshmallow layer then use a cookie scoop to dollop scoops of the remaining dough on prime. Bake for 32-35 minutes or till the highest is browned and the bars have set, rotating the baking pan 180 levels midway by way of. The marshmallow fluff will puff up between the cookie scoops — that is okay! Er on the facet of barely over-baking, vs underbaking.
- Cool bars utterly then let sit for at the very least 12 hours earlier than slicing into squares and serving. The bars will slice extra cleanly if the bars are refrigerated first. Retailer leftover bars on the counter for 2-3 days, or within the fridge for as much as 5 days.
This recipe is courtesy of Iowa Woman Eats, http://iowagirleats.com.
Images by Ashley McLaughlin
