If you broil the marshmallow topping it will take about 1 minute. Do not walk away, it can burn quickly.
Gluten Free S'mores Bars (No graham crackers)
These gluten free s'mores bars skip the expensive graham crackers in favor of a homemade graham cracker cookie base layered with rich chocolate ganache and fluffy toasted marshmallow meringue. Perfect for parties, summer gatherings, or anytime you're craving classic s'mores flavors without the campfire.
Ingredients
Graham Cracker Cookie Base
- 1 ¾ cups (224 g) 1:1 gluten-free flour with xanthan gum 217 grams
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- 2 Tablespoons (29.57 ml) honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Chocolate Ganache Filling
- 6 ounces (170.1 g) dark chocolate at least 60% cocoa solids, finely chopped
- 2 Tablespoons (28 g) unsalted butter at room temperature
- ½ cup (118.29 ml) heavy cream
Marshmallow Meringue
- 3 large egg whites at room temperature
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Instructions
Graham Cracker Cookies
- Preheat the oven to 350°F. Butter an 8x8-inch baking dish or line it with parchment paper.
- Into a mixing bowl, sift together the gluten free flour, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl combine the butter, brown sugar and honey. Use an electric mixer or the paddle attachment on a stand mixer, mix on medium for 2 minutes. Add the egg and vanilla, mix until well incorporated.
- Slowly add the dry ingredients while mixing on low.
- Spread the batter evenly in the prepared pan and smooth the top. Let the batter rest for 10 minutes before baking.
- Bake for 25 minutes, or until the bars are fully set. Allow to cool fully before moving on.
Chocolate Ganache Filling
- Place the chocolate, butter, and a pinch of salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until it begins to slightly bubble on the edges, but not all the way to a simmer. Immediately pour the cream over the chocolate and butter, and cover the bowl with a plate.
- Leave to sit for 5-6 minutes, then whisk vigorously to combine the chocolate and the cream. Pour the chocolate filling onto the cooled cookie base, spread evenly with an offset spatula. Place in the fridge for 1 ½ to 2 hours, or until the filling has set completely.
Marshmallow Meringue
- Make a double boiler by setting a heatproof medium bowl set over a saucepan of simmering water. Whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk, or use a handvmixer and large mixing bowl. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
- Evenly spread the meringue on top of the chocolate layer. Use a kitchen torch or broil in the oven until lightly browned. Cut into bars and serve.
Equipment
Notes
You can bake the cookie base with the chocolate 1-2 days ahead. Make the meringue just before serving. Serve immediately once the meringue has been toasted.