Indulge in the deliciousness of Gluten Free S’mores Bars, the perfect summer dessert recipe for anyone following a gluten-free diet.
Delicious gluten-free treat for summer nights!
These Gluten Free S’mores Bars are a delicious summer dessert that will be a hit with everyone. The recipe is easy to follow and the bars turn out great, with a perfect combination of flavors. Whether you need a gluten free option or not, these bars are sure to satisfy your sweet tooth.
The ingredients are simple and easy to find, making this recipe a convenient choice for any occasion. With a gooey marshmallow fluff center and a crunchy graham cracker crust, these bars are a must-try treat for summer gatherings or just a sweet indulgence at home. Give them a try and enjoy the mouthwatering taste of these Gluten Free S’mores Bars!
Indulge in a Guilt-Free Summer Treat with These Decadent Gluten-Free S’mores Bars
Hey there welcome to the channel so when I think summer one of the dessert type things I think of is actually s’mores and they’re not even my favorite thing I’ll have one and then I’m usually good terara likes s’mores and doesn’t have them very often you need fire and you need gluten-free graham crackers and all that stuff I think they’re messy but I.
Saw a recipe the other day and I thought this is a good idea so instead of making s’mores as they are I still have the chocolate but I picked up some marshmallow fluff and I already had some gluten-free gramam cracker crumbs so today on the channel let’s make some gluten-free s’mores bars I’m Jamie with Savory saver.
I share gluten-free recipes tips tricks and resources to make your glutenfree lifestyle easier so please consider hitting subscribe and let’s get started okay guys so couple things this recipe comes from what thefork food blog.com I will link down below to the full recipe ingredients will be listed in the description below along with anything.
You might not be able to find not everyone near me sells fluff I did find this at Walmart so I would check there or your local grocery store or online of course I’m using keny kinck gluten-free graham cracker style crumbs also found these at Walmart but they’re available online is if you can’t find them there and I don’t have a lot of places around.
Here I can get this other than Walmart the recipe calls for a gluten-free flour blend I’m using Bob’s Redmill today and because it already has a zanth and gum in it we will not be adding the additional zanth and gum that the recipe calls for if you don’t have a complete flour so this isn’t going to take very long to put together let’s get them.
Together and get them baked off so I went through the directions it does not look like a difficult recipe at all so I don’t think we’re going to have any issues with it so we’re going to start by creaming our wet ingredients of course butter and sugar they’re considered wet ingredients typically so I’ve got one stick or half a cup of.
Unsalted butter that’s been softened to room temperature I also have a/4 cup of packed brown sugar and 1/2 cup of granulated sugar you want to beat it all together until it’s nice and creamy so everything’s nice and creamy I’m going to bump it all back down to the bottom of the bowl next we want to bead in one egg that’s at room.
Temperature of course that will mix in faster and more easily and 1 teaspoon of vanilla extract maybe a little more because I like vanilla extract speed it in till smooth all right that looks pretty good let’s put this off to the side for just a second it’s time to mix up our dry ingredients so I have a cup and A3 of.
The Bob’s Redmill gluten-free 1:1 I also have 3/4 of a cup of those kiny kinck gluten-free gram cracker crumbs to that I’m going to add 1 teaspoon of baking powder that of course is going to give everything a little bit of lift and we’re going to add 1/4 teaspoon of fine salt if your glue gluten-free flour blend does not have zanthin gum at this.
Point you would want to add half a teaspoon of that let’s get everything a quick whisk back to our wet ingredients we’re going to add the dry to the wet and we want to mix it until combined I’m still going to use the hand mixer and just see how that does we don’t want to over mix it but we’re not building any gluten so that may not.
Matter so it’s pretty much mixed in I’m going to give it a couple turns with the spatula just to make sure there’s not any dry flour or anything thing there’s a little bit of a dusting so we’ll just get that mixed all in so everything’s mixed together we’re going to use this as a double duty ingredient because part of it’s going to be our.
Crust and part of it is going to be a topping so let me get our Pan the recipe calls for a 9×9 baking dish I’ve got an 8 by8 here I think I’m not worried about it there’ll be a little thicker they might need another minute or two to cook you want to either spray your pan with non-stick cooking spray or line it with parchment paper so I’ve got mine lined.
Just because I’m going to try to get some nice pictures of this or Nice in my standards anyway so just eyeball what you think you need put it in the pan I think wet fingertips are going to be helpful for this let’s see oh maybe not all right let’s try it out all right stuff’s getting sticky I.
Threw some water in a bowl let’s see if that helps so let’s talk about spreading this this is a difficult batter to spread but I’ve got a big tablespoon here I’ve dipped it in some water and then I’m kind of rocking the spoon to the corners and that’s doing a really good job of pressing that dough off the sides and.
Getting it where I want I can almost rock it over to the sides and the corners so if you make this recipe and you’re finding that you’re having some issues I would try this technique to see if it helps because it’s much easier at this point for me to maneuver into the pan where I want it and I’m not getting as much sticking.
Either okay I think we’re pretty even so our next layer is chocolate so I have got five Hershey bars that are 1.55 o each I’ve opened them all up and I just want to evenly press it into the batter all around the pan and I’m going to do it upside down I don’t think it matters and then I guess at this point.
You have to play puzzle all right so I’ve got some extra chocolate bar here and if you have a 9 by9 of course you’re probably going to use the rest of that I’ll just put that off to the side I also am not a big fan of Hershey’s milk chocolate but Tara is so she will snack on that later now I’ve got a cup and a half of marshmallow.
Fluff so we’re going to spread that evenly over this and see how many curse words I need to edit out of this video so I think we’ll just work through it like I did the crust and I’ll give you guys some tips on what’s working for me because obviously sticking is an issue all right so plenty of sticking marshmallow in here you may want to.
Either eyeball this part of the recipe or spray your cups down with a little bit of cooking spray to help that release all right let’s see how the spreading goes if it doesn’t spread well with this we will try something different so it’s actually going a little bit easier than spreading the base I think even though it’s still.
Super sticky but I’m getting kind of lazy and I don’t want to spread it out to that so I’m going to get a little more marshmallow fluff okay so it’s spread all the way across about as even as I’m going to get it and one thing with fluff if it’s it’s not a total solid so it’s actually smoothed itself out just a little bit so.
For the topping the recipe says to carefully spread it across the top I think I’m going to crumble it instead and it’s not going to crumble like a strudel or a strucel is but I think I’m just going to take bits of it and just try to evenly coat the top I think that’s going to be a lot easier than spreading it and probably one thing we.
Could have done is tossed this into the refrigerator at for a couple minutes while I was doing everything else and that would have chilled the butter back down a little bit start with your sides that way there it’s a whole lot easier to fill in the middle as opposed to trying to get the.
Sides covered so start on your sides and then do your middle okay guys that’s as good as it’s going to get it’s pretty well evened coverage we may get some bubbling up we’ll see what that does you want to bake this in a preheated oven 350 50° for 30 minutes once it comes out of the oven you want to cool it completely before taking out of the pan.
And cutting into squares I will not be showing the cutting on camera probably because I’m probably going to curse but I haven’t cursed yet so we’re doing good let’s get this baked and see how they came out so here are our s’mores bars they’ve been baking for 30 minutes and just what I thought the actual marshmallows have.
Come up through those cracks I think I’m okay with that they’re going to be hard to cut anyway I don’t think that’s going to change anything I think that the cutting is going to be a process but we’ll have to wait and see now I’m going to let these cool and then I will get them cut and we’ll give them a try and see what I think it’s been about an hour.
And the gluten-free s’mores bars are done so I cut a few of them just enough to get some photos but they actually cut really well all I Ed was a flat knife so no no rated blade but it didn’t really stick that much so that’s good you can see the chocolate layer and then the marshmallow on top let’s give it a try and then we’ll talk about the.
Recipe so for someone who doesn’t really like s’mores that much these are really good all right that little piece is gone so I guess it’s time to talk about the recipe so in regards to taste they are chewy and almost like a blondie brownie consistency to me the chocolate has firmed back up a little bit so it’s not totally solid but it’s not near as soft.
As you would think it’s it’s like it’s melted and then it’s kind of set a little bit again not a bad thing at all I like that it changes the texture of the cookie SL bar a little bit the marshmallow rounds out everything so you do get a little bit of the Graham taste and you get the chocolate and you get the marshmallow so let’s talk about the.
Recipe process itself first up the directions were easy to follow follow I didn’t have any trouble following the directions of the recipe troubleshooting the recipe was a little different I did find that that wet spoon trick actually did the best at spreading out the bottom batter SL dough layering in the candy bars no big deal.
There and then the marshmallow it’s just a work in progress it actually I felt it was a little easier than the batter was in regards to the marshmallow fluff itself I I don’t think I would measure it next time scoop out about a cup and a half of it and either dollop it across the top and then spread it or throw it in the middle and spread it out the best.
You can you’re you’re not affecting the baking process itself if you can keep it around a cup and a half so I don’t think I would measure that next time the dough on the top I feel did really well with me just breaking it up and putting it across if you want to make it a little easier I do think chilling down that dough would help some so I don’t think.
That’s a bad idea with that even though I didn’t do that I kind of think that that would help that out so in regards to this recipe Tara will be tasting these tonight I’m sure I would make these again even with a little bit of struggle I think it’s a good recipe I think it’s a good easy one to follow I think it’s easy ingredients to find for.
The most part I will link below if you can’t find anything but they’re nice and golden on the bottom they’ve got some texture and some visual Appeal on the top guys what do you think of this recipe please give me your thoughts your comments your questions I’d love to hear from you I want to thank you so much for watching and as always I hope to see you.
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