Ooey Gooey S'mores Bars

Servings: 9 Squares Prep Time: 5Hrs 15 Min Cook Time 13Min Total Time: 4 hrs 30 Min

Ingredients For The Marshmallow Layer:

• 1 cup of honey*

• 1/2 cup of filtered water

• 2 (0.25oz each) packets of paleo compliant gelatin (buy here) + 4 Tbs water

• pinch of sea salt

• 1 tsp tapioca flour for dusting

• 1 /2 Tbs coconut oil, melted - for greasing your pan

Ingredients For the “Graham Cracker” Layer:

• 1 cup almond flour**

• 1/4 cup tapioca flour**

• 1/4 tsp baking powder

• 1/4 tsp cinnamon

• pinch of sea salt

• 1 1/2 Tbs pure maple syrup

• 2 Tbs coconut oil, melted

• 1 egg

Ingredients For The Chocolate Ganache Layer:

• 1 1/2 cup of dairy free. chocolate chips (my fave here)

• 2 Tbs of coconut cream***

• 2 Tbs coconut oil

Directions For The Marshmallow Layer

1. Take gelatin packets and add them to a small bowl. Add in 4 Tbs of water and whisk to combine. Set aside for at least 5 minutes.

2. While your gelatin is firming up add your honey and 1/2 cup of filtered water into a medium saucepan over medium/high heat.

3. Stir to combine the water and honey. Once combined add in a pinch of salt and stir to combine.

4. Continue to heat the mixture until it reaches 240˚F or a gentle boil (see video above).

5. Once the mixture boils or reaches 240˚F, remove from heat and add in your gelatin lump. Stir until the gelatin has completely dissolved.

6. Pour honey/gelatin mixture into a stand mixer or large bowl and mix on high for 5 - 8 minutes or until a white and fluffy marshmallow fluff forms.

7. While your honey mixture is becoming marshmallow, grease an 8x8 pan with coconut oil and line with parchment paper. DO NOT SKIP THIS STEP. Trust me you will want a double duty non stick situation. Take some tapioca flour and sprinkle the bottom and sides of the parchment paper lined dish.

8. Once your marshmallow has formed, stop mixing and scrape your marshmallow whip into your prepared pan. Smooth into one even layer then set aside at room temperature uncovered for 4 hours or overnight.

Directions For The “Graham Cracker” Layer:

1. Grease an 8x8 baking dish with coconut oil and line it with parchment paper. Preheat your oven to 375˚F.

2. In a medium bowl combine almond flour, tapioca flour, baking powder, cinnamon and salt. Whisk to combine.

3. Next add in your melted coconut oil, pure maple syrup and egg and whisk until a sticky batter forms.

4. Pour the batter into your prepared baking dish and smooth into one even layer (see video above for visual instructions).

5. Bake at 375˚F for 13-15 minutes or until completely baked. Once cooked set aside while you make the chocolate layer.

Directions For The Chocolate Layer:

1. Add the chocolate chips, coconut oil and coconut cream into a microwave safe bowl.

2. Microwave on high in one minute intervals stirring in between intervals until a smooth and creamy mixture forms.

3. Pour the melted chocolate mixture on top of the graham cracker layer and smooth until even.

Final S’mores Bar Assembly:

1. Once your marshmallow layer has set for 4 hours, sprinkle some additional tapioca flour on top and flip your marshmallow out onto some parchment paper.

2. Gently pull away the bottom layer of parchment paper. See the above video for clearer instructions.

3. Once your marshmallow is free of the parchment paper, place it on top of the melted chocolate later.

4. Refrigerate bars for 2 hours or until the chocolate layer has solidified. Once the layers are all connected you can palace the bars in the oven on broil for one minute to toast the top.

5. Once toasted, allow the bars to cool for 10 minutes before slicing into 9 squares. Enjoy!

Nutrition:

Calories: 398 Total Fat: 23g Saturated Fat: 15g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 15mg Potassium: 107mg Total Carbohydrates: 51g Dietary Fiber: 1g Sugar: 41g Protein: 3g

Notes:

*If you are vegan or in a pinch for time you can swap this step out for regular marshmallows. Just melt 4 cups of marshmallows and pour over solidified chocolate layer.

** If you are nut free or would just prefer to use regular flour swap the almond flour and tapioca flour for 1 1/4 cups of all purpose gluten free flour, 1 cup of oat flour, or 1 1/4 cup of unbleached all purpose flour.

***In order to get coconut cream take one can of full fat coconut milk and place it in the fridge over night. This allows the coconut cream to separate from the coconut water. Open the can and scoop out the cream on top.

****All text & images © Copyright Kaili Mills for Measure Me Whole.

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