S'mores Bars

smores bars.jpg

I rarely ate traditional s’mores growing up because: 1. Marshmallows have gelatin, and 2. I’ve never been camping in my life. 

What I can remember of these sweet snacks is that the marshmallow always swallowed up all the other flavors. It was too sweet to be able to enjoy the perfect graham cracker and melty chocolate combo. These s’mores bars give you a balanced ratio of a lot of graham-cookie-bar crust, just enough chocolate chips, and a bit of melty marshmallow to tuck it in. I honestly don’t have much of a desire to ever go camping since I can just make these bars in my oven... 

if you're more of a "visual person" you can watch me make them here

S'MORES BARS: 

INGREDIENTS

1 tablespoon coconut vinegar or apple cider vinegar

1 teaspoon baking soda

1 cup Nabisco plain graham crackers, crushed

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup vegan butter, melted

1 cup brown sugar

1 cup vegan semi-sweet chocolate chips

1 cup vegan marshmallows, torn in half

INSTRUCTIONS

  1. Preheat oven to 350°F. Spray a 9x9 baking pan with nonstick spray and line with parchment paper.

  2. In a small bowl, stir together the vinegar and baking soda with a fork until baking soda is dissolved. Set aside.

  3. In a medium bowl, stir together the graham cracker crumbs, flour, and baking powder.

  4. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy.

  5. Add the vinegar and baking soda mixture to the butter, and beat on high until the vinegar is fully incorporated, about 2 minutes.

  6. Slowly add in the dry ingredients on medium speed, and beat until it looks like cookie dough.

  7. Reserve 1/4 of the dough and set aside; you'll use this later for the topping. Press the remaining dough into the baking pan.

  8. Sprinkle chocolate chips and marshmallows evenly onto the cookie dough layer.

  9. Use reserved cookie dough to scatter grape-sized pieces over the marshmallows and chocolate chips.

  10. Bake for 15-25 minutes or until golden brown. Place on cooling rack; serve warm.

Clara PolitoComment