Paleo S'more Cookie Bars

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5 from 2 votes

Prep Time25

Cook Time30

Servings: servings

Calories: 332kcal

Author: Jessica DeMay

Ingredients

Graham cracker crust

2 cups almond flour
1 tablespoon coconut flour
⅓ cup coconut sugar
2 teaspoons cinnamon
¼ teaspoon salt
2 tablespoons melted coconut oil
1 tablespoon molasses
1 large egg*

Chocolate layer

1 cup chopped dairy free chocolate 5.3oz
⅓ cup full fat coconut milk
1 tablespoon coconut oil
pinch of salt if needed

Marshmallow Layer

1 cup water divided
1 tablespoon grass fed gelatin
1 cup maple syrup

Instructions

Make the crust. Preheat the oven to 325° and line a 8x8 (or 9x9) pan with parchement paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, and salt. Add in the coconut oil, molasses and egg and mix until well combined and dough is formed. Press into the bottom of the prepared pan and bake 20 minutes, until the edges are browned. Let cool before topping.
Once graham cracker layer is cool, make the chocolate layer. Add the chopped chocolate to a medium bowl. Dump the can of coconut milk into a microwave safe dish or measuring cup and warm for 30 seconds. Stir well to combine and measure out ⅓ cup. Add that to the chocolate chips and stir, the chocolate should melt a little. Microwave the chocoalte another 30 seconds and then stir well until it's completely smooth. Add in the coconut oil and salt (if using) and stir until creamy. Pour over the graham cracker crust and place in the fridge to chill for at least one hour.
Make the marshmallows. Place ½ cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup.
Add the other ½ cup water to a small sauce pan and add in the honey or maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 240°. I boiled mine for 10 minutes and it wouldn't go above 220° and it still set okay, but try to get to 240°.
Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Beat until triples in size and light and fluffy- about 10-15 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread.
Spread about half the mixture on top of the chocolate layer, spreading evenly. Scoop the remaining marshmallow into a greased dish and cut and enjoy as plain marshmallows.
If you want the bars toasted then let the s'more bars set uncovered for at least 4 hours, but preferably overnight to get a "crust" on the marshmallow that will toast. I used a torch to brown the top, but putting them under a broiler for a couple minutes, watching closely should also work. Just be sure there is no extra prachemnt paper hanging over the pan that could catch fire.
Store bars uncovered at room temperature up to 3 days and then frozen after that.

Notes

*A flax egg will work for egg free

Nutrition