Happy Fourth of July, everyone!
Roasting marshmallows on our back patio is one of our family’s favorite summer outdoor activities. One of my favorite memories of my daughter from this year is of her attempting to tell a story to her grandparents and uncle with a sticky mouthful of s’mores as the sun set over our back yard. ❤
As much as we can all appreciate s’mores, they can be a bit messy! Hubby loves roasting the marshmallows to perfection, then handing them off to someone else who doesn’t mind the chocolately aftermath of crafting, holding and eating a s’more. 🙂
So in honor of summer, the Fourth of July, and staying (fairly – I mean, we have kids here) clean, here’s my latest dessert recipe!
Gluten Free S’mores Bars
*Takes 25-30 minutes
*Makes one square (8×8 in.) pan
*Make sure these items are certified gluten free if you have Celiac Disease or a serious gluten intolerance.
1/3 c. brown sugar
1 c. oat flour*
1/3 c. creamy peanut butter
1 tsp. baking powder*
1 Hershey’s Milk Chocolate Bar
8 large marshmallows
Preheat the oven to 350 degrees F and grease an 8 x 8 in. baking pan.
Combine the sugar, oats, egg, peanut butter and baking powder in a large bowl. Stir to combine thoroughly. Press about half the mixture into the bottom of the pan. (I spray my hands with canola oil to keep it from sticking to me!)
Cut each marshmallow in half, width-wise. Line the center of the oat flour mixture with the 16 smaller marshmallows like the picture below. Break the chocolate bar into four equal pieces and layer those on next. Finally, crumble and gently press the remainder of the oat flour mixture on top of everything.
Bake for 15-17 minutes, or until the marshmallows are gooey and just turning a bit golden.
Allowing for cooling time is…well, optional. This stuff looks amazing enough to eat, spoon in hand, right out of the pan!
Hope all of you wonderful readers have a sweet and safe Fourth of July!