Gluten Free S’Mores Bars

Delicious gluten free s’mores bars taste great and bring in all the flavors of a summer campfire in a delicious 

gluten free smores bars

Here in Utah it’s a holiday today. I didn’t really grow up here so it’s just another day for me. Some of my jobs I’ve worked would give me the time off and celebrate as a holiday, the others made me work. I never really do anything today but I do enjoy another excuse to eat and get a good canyon run in.

This year we are heading to the rodeo, so I’ll be sure to post those pictures. I’m not excited about going, but I’ll do it. My daughter wrote out a summer bucket list and she’s not been happy with the fact that I’ve had to work and very little has gotten done on her list. So in the next three weeks we are going to try to whittle the list down. And the rodeo is one of those. She is a country girl stuck in the city while I feel like I’m a city girl stuck in the suburbs. We make it work, but it means giving in to occasional horseback riding trips and rodeo attendance.

gluten free smores bars

Attending fairs and rodeos and other outdoor summer activities with food intolerances has gotten easier over the years (thank you Dole Whips!) but I’ve found it’s always a good idea to keep some snacks I can have in my purse just in case.

These gluten free s’mores bars are so easy to make and are no bakes so you won’t heat up the kitchen to make them. They taste amazing and I love that they taste just like s’mores!

Gluten Free S’Mores Bars

Ingredients

  • 2 cups chocolate chips (we used Enjoy Life)
  • 1/2 cup peanut butter or other nut free butter
  • 2 tbsp butter (we used Earth Balance non dairy)
  • 2 cups crushed gluten free graham crackers
  • 1 1/2 cups mini marshmallows

Instructions

  1. Line an 8x8 inch pan with cooking spray or parchment paper. Set aside.
  2. In a large mixing bowl, mix together the cookies and marshmallows.
  3. On the stove or in a microwaveable bowl, place the chocolate, peanut (or nut free) butter, and butter or non dairy butter. Heat until melted, stirring until smooth.
  4. Pour the mixture over the cookies and marshmallows, stirring until well combined.Once the chocolate has evenly coated the marshmallows and cookies, pour into the 8x8 inch pan. Press the mixture lightly into the pan.
  5. Refrigerate until firm, then slice into pieces.

Notes

S'mores bars can be stored in an airtight container for up to one week, or covered in the fridge for up to two weeks.

http://burntapple.com/2017/07/24/gluten-free-smores-bars/

Recipe inspired by The Big Man’s World

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Comments

  1. Linda Wentz says:

    I know sugar substitutes don’t work well with yeast breads/cakes. I know yeast feeds off the sugar. Will Coconut sugar be a viable substitute for white sugar when baking bread?

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