We are having a little "Valentine's Sweet Swap" at work today... and as most of you (correctly) are thinking - I probably won't be able to eat anything, but that's OK! I mean, are you looking at that picture above? I'll be juuuuust fine.
I made some super delicious gluten free S'mores Bars last night.
I used the recipe here, but had also read about them here... and just adapted it to be GF, just 2 substitutions. (I went with the first recipe because it was a smaller batch, do the second recipe if you want to make s'more, couldn't resist, sorry) And let me tell you - they are sooo good. The bars are a little crumbly though, and I'm not sure if it's due to the GF graham cracker crumbs & gluten free flour? I was also impatient and didn't wait for the butter to be room temp so my mixture started off on the crumbly side, not smooth. Maybe that messed it up?
Here's is the recipe:
S’More Bars Recipe
Prep Time: 15 mins Cooking Time: 30 to 35 mins
1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized milk chocolate bars (or 4 regular chocolate bars)
1 large egg
1 1/2 cups marshmallow creme/fluff
1 tsp vanilla extract
1 1/3 cups GF Flour Mix (I used King Arthur GF mix)
3/4 cup GF graham cracker crumbs (I used kinnikinnick graham cracker crumbs)
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares. Cool completely before cutting into bars.
There they are hot out of the oven. It was hard to resist the urge to dig right in, but I waited till they cooled for a while, then tasted. In the morning I cut the entire thing up (didn't want the fluff to ooze out) to transport to work. I think next time I make these I may add MORE marshmallow fluff -- maybe even use real marshmallows, and I'll let the butter be room temp to see if that fixes the crumbly problem. Let me know if you make these!