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Gluten-free s’mores fudge bars recipe

SmoresBars

I love s’mores. They remind me of gathering with great friends during the warmer months of the year, yummy warm marshmallows combined with melting chocolate. AHHH who doesn’t love s’mores? Try these s’mores bites if you share the passion for these yummy desserts.

From our kitchen to yours, Dana

Ingredients

1 ½ cups crumbled gluten-free graham cracker crumbs (I used Smoreable Graham Style Crackers)
8 tablespoons unsalted butter, melted
16 ounces semi-sweet chocolate, chopped
1 (14 ounce) can sweetened condensed milk
3 teaspoons pure vanilla extract
2 ½ tablespoons of unflavored powdered gelatin
½ cup cool water
1 cup honey
¼ teaspoon kosher salt

Directions

For the graham cracker layer
Line a 9-inch square baking dish with crisscrossed pieces of parchment paper, greasing the pan and the parchment paper well and making sure the pieces of parchment paper overhang all four sides of the baking dish
In a medium-sized bowl, mix the graham cracker crumbs and melted butter until well-combined
Press the mixture firmly in an even layer on the bottom of the prepared baking dish
Place the baking dish in the freezer until firm (at least 10 minutes, but longer is fine)

For the chocolate layer
Place the chopped chocolate in a medium-sized bowl and place the bowl over a pan of simmering water, making sure the water doesn’t touch the bowl with the chocolate (or use a double broiler if you have one)
Stir the chocolate until it is melted and smooth
Add the sweetened condensed milk and 2 teaspoons of the vanilla to the melted chocolate, and mix to combine
Pour the mixture immediately on top of the graham cracker crumb layer and smooth into an even layer with a wet spatula
Set the baking dish aside

For the marshmallow layer
In the bowl of your stand mixer, add ½ cup water to the gelatin and stir
Get out a medium saucepan (if your saucepan is too big, the mixture is more likely to burn!) Pour ½ cup water in this saucepan with the honey and salt and bring this to a boil over medium heat
With a candy thermometer in the saucepan, boil this mixture until the thermometer reads 245 degrees F
If the mixture starts to foam, use a spoon to break up the foam but try to leave the syrup alone
Once the mixture reaches 245 degrees F, remove the pan immediately off of the heat
Pour this mixture into the bowl of your stand mixer, in a slow stream. The syrup and gelatin should be thoroughly combined before moving on with the recipe
Start beating this mixture on high and continue until it’s thick, kind of like marshmallow crème, and the mixture is completely cool. This took me about 12 minutes but could take as few as 7 minutes
Spread the mixture on top of the chocolate layer
Place the s’mores fudge bars in the refrigerator until set (about 3 hours)
Before serving, lift the s’mores bars out of the pan using the overhung pieces of parchment paper. Slice into 16 squares with a sharp, wet knife. Serve chilled

Makes 16 bars

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