1. Where can I find gluten-free graham crackers?

Most major grocery stores now carry gluten free graham crackers. You can typically find them in the dedicated gluten-free aisle. Brands like Schär, Pamela's, and Kinnikinnick are popular and widely available options.

2. Can I use mini marshmallows instead of marshmallow creme?

Yes, you can substitute the marshmallow creme with a layer of mini marshmallows. The texture will be slightly different—more chewy and less gooey—but it's still delicious! Just be sure to press the top layer of dough down slightly to help everything stick together.

3. Why are my bars falling apart when I try to cut them?

The most likely culprit is that the bars were not cooled completely before slicing. The marshmallow creme and melted chocolate are liquid when hot and need to cool to room temperature (or even be slightly chilled) to solidify and give the bars structure. Do not rush the cooling process!

The Ultimate Gluten Free S'mores Cookie Bars

Name: The Ultimate Gluten Free S'mores Cookie Bars
Prep time: 15 min
Cook time: 28 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 2/3 cup maple sugar or light brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 1/4 cups blanched almond flour; 1 cup gluten-free graham cracker crumbs; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 cup dark chocolate chips or chunks; 1 cup marshmallow creme

Description

The ultimate Gluten-Free S’mores Cookie Bars! This easy recipe layers a chewy gluten-free graham cracker and almond flour cookie dough with a gooey marshmallow creme center and rich, melted chocolate. A perfect dessert bar for any occasion.

Ingredients

Scale

1/2 cup unsalted butter, softened

2/3 cup maple sugar or light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups blanched almond flour

1 cup gluten-free graham cracker crumbs

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 cup dark chocolate chips or chunks

1 cup marshmallow creme

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Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides.

2. In a large bowl with an electric mixer, cream together the butter and sugar until smooth. Beat in the egg and vanilla on low speed.

3. In a separate bowl, combine the almond flour, graham cracker crumbs, baking soda, and salt. Add the dry mixture to the wet and beat on low until a thick cookie dough forms.

4. Press about 2/3 of the dough into the bottom of the prepared pan. Top with half of the chocolate chips.

5. Spread the marshmallow cream evenly over the chocolate chips, then sprinkle the remaining chocolate chips on top.

6. Spoon dollops of the remaining cookie dough over the top, leaving some of the marshmallow and chocolate visible.

7. Bake for 25-28 minutes, or until golden brown and set.

8. Let the pan cool on a wire rack for at least 20 minutes, then use the parchment to remove the bars and let them cool completely before cutting into 16 squares.

Notes

Cool Completely: This is the most important step! The bars are very gooey and need to cool to room temperature to set properly before you can get clean slices.

Graham Crackers: Use your favorite brand of certified gluten-free graham crackers, crushed into fine crumbs.

Storage: Store covered at room temperature for the first day, then refrigerate for up to 4 days for best results.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 247
Sugar: 19g
Sodium: 123mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 2.3g
Trans Fat: 0.2g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 26mg