Who doesn’t love s’mores?? Especially in the summer & fall! I decided to try & create a gluten & dairy free s’more from natural ingredients.
For the chocolate layer I used cocoa powder, Maple Syrup, and coconut oil. Seriously…. this recipe couldn’t get any easier.
I baked my shortbread crust & then added the melted chocolate. THEN I dumped a massive amount of mini marshmallows on top - You can never have enough marshmallows (especially when they’re mini).
I put my s’mores bars into the oven on broil for 1-2 minutes. WATCH THEM CLOSELY. I sit in front of my oven & keep an eye on them & as soon as they begin to brown, pull them out right away.
I let them cool on the stove. Once the pan had cooled, I put them in the fridge overnight to harden.
The next morning I lifted the parchment paper & cut them into bars.
How easy is this???
Gluten & Dairy Free Smores Bars
For the shortbread crust
- ⅔ cup coconut flour
- 3 tablespoons pure maple syrup
- ⅓ cup coconut oil, solid
- 1 tablespoon cinnamon
- 1 tsp nutmeg
For the chocolate topping
- ¼ cup coconut oil, melted
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
1 bag of mini marshmallows
Preheat oven to 350. Line a 6x9″ pan with parchment paper. Combine your shortbread ingredients into a bowl & mix until dough-like. Press dough into the bottom of your pan. Bake for 13 minutes.
Let cool.
Heat the chocolate topping in a sauce pan. There’s no need to “cook” this - Just let all of the ingredients melt together.
Pour over cooled shortbread crust.
Add mini marshmallows (enough to cover the top).
Broil for 1-2 minutes (I sit in front of my oven and watch the marshmallows to be sure they don’t burn - they’ll brown QUICK)
Let cool & then place in refrigerator over night. Cut into bars & enjoy!
*I doubled this recipe and put it in a 9x11pan. The crust was a littttlleee too thick for my liking.
