A soft graham cracker cookie base is covered with gooey marshmallows and melty chocolate chips for the ultimate s'mores experience. You'll be swooning over these from the first bite!
Ingredients
WET:
- 1 cup natural creamy almond butter unsalted
- 1 ea large egg
- ⅔ cup coconut sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
DRY:
- ¼ cup gluten free flour*
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup finely chopped graham crackers pieces 1 ½ - 2 sheets of crackers
TOPPINGS:
- ½ cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350F and line an 8”x8” pan with parchment paper.
- In a large mixing bowl, whisk together your wet ingredients (almond butter, egg, coconut sugar, maple syrup, and vanilla extract) until smooth.
- Add in your gluten free flour, salt, and baking soda. Stir until just combined.
- Fold in your chopped graham cracker pieces until combined - batter will be thick.
- Move batter to the parchment-lined 8”x 8” pan and spread in an even layer.
- Top with a layer of chocolate chips (lightly press into the dough with your hands), followed by a layer of marshmallows.
- Move to the oven and bake for 24-26 minutes, or until a toothpick comes out with no crumbs**. Remove and let cool completely before cutting into 12 squares.
Notes
*make sure to use a 1:1 gf flour replacement, I use Bob's Red Mil Gluten Free 1-to-1 Baking Flour
***avoid inserting a toothpick in melted chocolate or marshmallows, the bars will be gooey there
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