Bringing you all the campfire vibes with these ooey gooey bars. These will not last in your house I can promise you that! They can easily be made gluten-free with gluten-free graham crackers, flour and marshmallows. Check out the recipe below
INGREDIENTS
1/2 cup unsalted butter, melted (you can also use coconut oil or dairy-free butter alternative)
1 large egg
1 cup light brown sugar or coconut sugar, packed
2 tsp vanilla extract
3/4 cup all-purpose flour (or gluten-free flour)
2 cups graham crackers, roughly chopped
1 heaping cup mini marshmallows (or big ones broken into pieces)
1 cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper, leaving overhang on both sides. Set aside.
- In a large, microwave-safe bowl melt the butter in 30 second increments.
- As the butter cools, roughly chop your graham crackers.
- Once butter is slightly cool, combine with the egg, brown sugar and vanilla in a large bowl. Whisk until smooth.
- Add the flour and stir with a spatula or wooden spoon, until just combined.
- Add the graham crackers and all the crumbs, marshmallows and chocolate chips. Fold to incorporate (batter will be thick).
- Pour batter into prepared pan, smoothing the top lightly with a spatula. I added a few more marshmallows as a topping.
- Bake for 20-22 minutes, until bars have firmed up in the centre. Allow bars to cool in the pan for at least 30 minutes before slicing and serving.
- Bars will keep airtight at room temperature for up to 1 week.
Enjoy!
Xo
A