Have been wanting to try a s’mores dessert for the longest time but couldn’t wrap my head around getting rid of the graham cracker crust. I decided to use the top crust from my Bazooka Oat Bars – and twas a winner. This taste combination is like no other. Gotta try them!
Also, I call them crack because when I took my first bite, it was euphoric. You definitely need a cold glass of milk with these, so add that to the shopping list.
- 1/2 cup heaping creamy peanut butter (room temp)
- 1/2 cup heaping coconut sugar
- 1 egg, beaten
- 1 cup gf rolled oats
- 1/2 tsp cinnamon (+more later)
- 1.5 cup dairy free chocolate chips
- 1.5 cups vegan mini marshmallows
- 1.4 cup almond meal
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a large bowl, mix the first 5 ingredients until just combined. Transfer mixture to your pan and press down using a fork or fingers. Bake for 15 minutes. Remove from oven and allow to cool slightly.
In a small bowl, mix the almond meal and another 1/4 tsp cinnamon.
In a small pot, on low heat, melt the chocolate chips, stirring constantly. Pour melted chocolate over the “crust”. Then add marshmallows on top. Lastly, sprinkle with the almond meal – cinnamon mixture.
IMPORTANT: You can choose to skip this next step or be a risk taker and go for the authentic s’mores look….
Place in broiler for like 5 seconds, watching them – to give it that s’mores golden brown look. I completely burned my marshmallows the first time — this is my second batch — I subsequently purchased a culinary torch and used that. Again, you can skip this step and just place directly in fridge.
Place pan in the refrigerator (not freezer) for 1.5 – 2 hours, until set. Slice and serve.
Yields 16 bars.