These over-the-top bars celebrate classic s’mores. Right before serving, mini marshmallows are toasted under the broiler to bring the flavor of the campfire home.
- 2¼ cups gluten-free all-purpose flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened, or dairy-free baking spread
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 12-ounce bag chocolate chips, traditional or dairy free
- 1 10-ounce bag mini marshmallows, divided
Preheat oven to 350° F. Line a 9×13-inch metal baking pan with foil. Grease lightly with nonstick cooking spray.
Whisk together flour, baking soda and salt. Set aside. Combine butter, brown sugar, granulated sugar and vanilla extract in a large bowl. Cream until smooth. Add eggs, one at a time, until well blended. Stop mixer. Add whisked dry ingredients. Mix until a dough forms. Stop mixer again. Add chocolate chips and 2 cups marshmallows. Reserve remaining marshmallows for later.
Press dough into prepared pan. Bake until edges are golden brown, about 30 minutes. Remove pan from the oven. Allow to cool. As the bars cool, the marshmallows will melt, leaving some holes in the bars. This is normal.
Place pan in a large rimmed baking sheet. Top with remaining marshmallows. Broil until marshmallows are toasted, about 2 minutes. This happens very quickly. Keep your eye on the pan to prevent burning. Allow bars to cool. Cut into squares. Serve. Store bars wrapped on the counter for up to 3 days.
Nutrition Analysis per bar: 380 cal, 20 g fat, 65 mg chol, 280 mg sodium, 46 g carbs,1 g fiber, 26 g sugar, 4 g protein
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.