S’Mores Bars for #nationalsmoresday

It’s national s’mores day so what better thing to make than…s’mores bars! It’s also the first day of school here in Florida, but pack these s’mores bars in your kids’ lunchbox and they’ll think it’s still summertime! They’re a cinch to make, are gluten-free (and can easily be made dairy-free), and you get to use a blowtorch. How fun is that?! Simple Mills is my new go-to for gluten-free goods as they are packed with nutrient-dense ingredients like almonds, flax, cassava & coconut oil, and all of their products taste so good! I used the Simple Mills Cinnamon Crunchy Cookies ground up into a flour to make these “graham cracker” & oatmeal blondies. I topped them with Endangered Species Chocolate Natural Cocoa Spread  which is dairy free, has only 6 ingredients and makes for an intense melted chocolate layer. Top that with a meringue that you literally whip up in minutes, and then all you need to do it bring the bring the heat! If you don’t have a hand-held blow torch, you can put these under the broiler (or have one delivered to you next day via Amazon Prime)

Recipe: S’Mores Bars (GF)

Makes 16 bars

Graham Cracker & Oatmeal Blondies:

1 box Simple Mills Crunchy Cinnamon Cookies

3/4 c gluten-free rolled oats

1/4 c gluten-free oat flour (either store-bought or made by pureeing oats to a fine meal)

1/2 c packed brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 c unsalted butter, melted (preferable grass-fed) or sunflower oil (dairy-free option)

1 egg, lightly beaten (preferably pasture-raised)

Preheat oven to 350°, line an 8”x8” pan with parchment paper and grease bottom and sides with butter. In a food processor, finely grind cookies until they resemble flour. Measure 1 cup of cookie crumbs into a mixing bowl and mix in the oats, oat flour, brown sugar, baking powder and salt. Add the melted butter & egg to the dry ingredients and mix until well combined. Take half of the remaining cookie crumbs and sprinkle them on the bottom and sides of the prepared pan. Pour the batter into the pan, smoothing the top, then sprinkle with remaining cookie crumbs. Bake for 30 minutes until golden. 

Chocolate Layer:

Let the blondies cool completely, then grabbing onto the parchment paper, lift the blondies out of the pan onto a cutting board. Spread 1 jar of Endangered Species Natural Cocoa Spread over the entire top of the blondies. Cut into 16 squares.

Meringue:

2 egg whites

1/2 c granulated sugar (preferable unbleached)

1/8 tsp cream of tartar

1/8 tsp sea salt

With an electric mixer (either hand-held or stationary), wisk egg whites, cream of tartar & salt until frothy. Slowly and in a steady stream, beat in sugar. Beat on high speed until stiff peaks form. For perfect swirls, transfer meringue to a piping bag, otherwise a spoon and your fingers work just fine. Dollop meringue evenly on top of the chocolate-covered blondies.

To Brûlée:

If using a blow torch (way to go!) position torch 1″ from the meringue, and hit it with the flame until the meringue turns brown (a few seconds) then move to the next area until you’ve achieved the perfect campfire s’mores effect.

If using a broiler, adjust your oven rack to the highest setting and turn your broiler onto high heat. Place meringue-covered blondies on a baking sheet and place on the top rack of the oven. Broil until golden brown, about 2 minutes, rotating if needed.

Store at room temperature in an air-tight container for up to 3 days (like they’re really going to last that long!)