gluten/dairy free s’mores cookie bars
Print recipe
| Serves | 16 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Egg |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
Ingredients
- 1 stick butter or nondairy butter alternate, softened (I use Nucoa)
- 3/4 c. sugar
- 1 egg
- 1 tsp. gluten free vanilla
- 2/3 c. sorghum flour
- 1/3 c. brown rice flour
- 1/3 c. tapioca starch
- 1/2 c. white rice flour
- 3/4 c. gluten free graham cracker crumbs
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 tsp. xanathan gum
- 1/4 c. honey or agave syrup
- 5 chocolate bars (Hershey or other non-dairy chocolate bar)
- 1 small jar marshmallow cream
Directions
| 1. | Cream butter alternate & sugar in a mixing bowl. | |
| 2. | Add egg & mix until thoroughly blended. | |
| 3. | Add honey and mix. | |
| 4. | Add remaining ingredients. When thoroughly blended, increase speed on mixer to medium and beat 3-4 minutes. | |
| 5. | Press half of the dough mixture into a greased 9x9 pan. (spritz non-stick cooking spray on your fingers or spatula so batter won't stick). | |
| 6. | Line chocolate bars into pan. | |
| 7. | Smooth marshmallow cream evenly over chocolate bars. | |
| 8. | Drop remaining cookie batter on top of marshmallow cream and press down evenly with fingers or spatula. | |
| 9. | Bake at 350 degrees for 30-35 minutes or until the top is nicely browned. |
