Sweet gluten free golden graham cereal molded together with chocolate and marshmallows into a delicious bar. A perfect sweet treat to enjoy anytime! (Gluten free, dairy free option, soy free, nut free, egg free, vegan option, vegetarian option, FODMAP)
Frequently Asked Questions:
Where can you buy gluten free graham cereal?
At the time of the writing of this article I could not find any true gluten free graham cereal. There are several brands that are close though. And in a pinch you could use graham crackers (we highly recommend Schar graham crackers--some of the other brands are very thick and heavy in flavor and appearance). Our favorite substitute are the Snackin' Free because of their similarity to Golden Grahams cereal that the original recipe calls for. We have all of those listed for you:
The Original Recipe is VERY Sweet. Is the Gluten Free Version as Sweet?
No, these are not as sweet but that's also a good thing I think. Part of the addiction of the original bars is the overwhelming good but also sugary sweet taste of the bars. These bars satisfy just fine.
Gluten Free Golden Graham Cereal Bars (S'Mores Bars)
For the cereal:
- 2 cups whole wheat flour (or gluten free flour mix)
- 2 tbsp oil or coconut oil, melted
- 2 tbsp brown or coconut sugar
- 1 tbsp molasses
- 1 tbsp honey
- ½ cup milk (can substitute dairy free)
- 1 cup water
- ½ tsp vanilla
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
For the cereal bars:
- 7 cups gluten free "Golden Grahams" cereal
- 16 oz mini marshmallows, divided (we used Dandies)
- ½ cup butter (can substitute dairy free butter)
- 8 oz semi sweet chocolate chips (can use allergy friendly)
TO MAKE THE CEREAL:
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. In a mixing bowl, stir together the ingredients until combined. The dough will be soft. Spread the dough onto the cookie sheet, spreading to ⅛-1/4 inch thickness. Bake at 350 degrees for 15 minutes. Remove the cookie sheet from the oven and with a pizza cutter slice dough into small squares. Stir the cereal then place back into the oven and cook an additional 10-15 minutes. Remove from oven and allow to cool before making bars.
TO MAKE THE BARS:
Set aside 3 oz of chocolate chips and 3 cups of marshmallows.
In a pan, melt the butter and six cups of mini marshmallows over low heat, stirring constantly until melted. Remove from heat and stir in five ounces of chocolate, stirring until melted. Stir in cereal, mixing until combined. Add in 3 cups of marshmallows (these marshmallows will not melt).
Pour then press mixture evenly into a 9x13 inch pan. Sprinkle then press remaining chocolate chips evenly over the mixture. Allow bars to cool for several hours then cut into squares.
To store: Store bars in an airtight container for up to one week. Makes 12-16 bars.
*Cereal recipe adapted from Fuel My Family