Gluten Free S'mores Cookie Bars
Gooey, chocolatey Gluten free S’mores Cookie Bars are a great summer treat, with the classic S’mores flavors in a simple, easy bar form.
9 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 385 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 30 min Total Time: 110 min
https://theglutenfreeaustrian.com/gluten-free-smores-cookie-bars/
Ingredients
113 grams unsalted butter, at room temperature
100 grams light brown sugar
40 grams granulated white sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla
165 grams Gluten Free Flour (with xanthan gum)
110 grams Ground Gluten Free Graham Crackers
10 grams cornstarch
2 teaspoons milk powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
120 grams Marshmallow Fluff
100 grams chocolate chips
Instructions
Place your gluten-free graham crackers in your food processor or blender and grind them up. You can also place them in a ziplock bag and use a rolling pin to crush them up as fine as possible.
In a small bowl combine the ground gluten free graham crackers, the gluten free flour, cornstarch, milk powder (if using), cinnamon, salt, and baking powder. Set aside.
Place your room temperature butter, light brown sugar, and white sugar in the bowl of your kitchen aid mixer fitted with the paddle attachment. Cream for 5 minutes, until light and fluffy. Halfway through the creaming process, stop your mixer, scrape down the sides of your bowl and the paddle.
Once your butter and sugar are light and fluffy, add your egg, egg yolk, and vanilla. Cream for 30 seconds, stop your mixer and scrape down the sides and paddle, and continue to mix for an additional 30 seconds.
With the mixer running at a low speed, add your dry ingredients and mix to combine. Make sure to scrape down the sides to ensure all the dry ingredients get incorporated.
The graham cracker cookie dough will be very soft. Allow for it to chill in your fridge for 20-30 minutes. This will make assembling the S’mores Cookie Bars easier.
Preheat your oven to 350?F, and place a rack in the center of the oven.
Line an 8×8 baking pan with foil and make sure to leave some extra overhang. Spray with Non-Stick Spray. If you do not want to use foil, please use parchment paper. Foil is easier to manage with the sticky marshmallow creme.
Depending on how long you chilled your graham cracker cookie dough, spread with an offset knife or press with your fingers, ? of the cookie dough on the bottom of the pan. You can eyeball the amount. You want an even layer.
Top with 120 grams of marshmallow fluff. The easiest way to spread out the marshmallow fluff is by heating up a spoon or offset knife with very hot water (or a torch). Spread out in an even layer but don’t get all the way to the edges.
Evenly sprinkle the marshmallow fluff with the chocolate chips.
Use your hands to press the remaining cookie dough into thin disks and top the chocolate marshmallow layer with them. Don’t worry if you don’t have enough to cover everything. You actually want some of the marshmallow and chocolate chips to show.
Bake at 350F for 18 minutes, carefully rotate your baking pan and bake for an additional 10-14 minutes. The total baking time will be between 28-32 minutes. You want the cookie dough to be golden brown. The marshmallow fluff will look very puffy.
Remove the pan from the oven and allow it to fully cool on a wire rack. While it may seem very tempting to cut the s’mores bars right away, please allow for them to cool.
For easy cutting, I recommend freezing the gluten free s’mores cookie bars for 10-15 minutes. This will set up the marshmallow cream and make it less sticky to cut.