there is nothing better in the world than a s'more. these are amazing but VERY VERY sweet, i wondered if i should double the recipe to make a bigger pan and i am glad i didn't because you only need a small piece to be satisfied! thanks charity for the recipe, it was easy to convert and to make! enjoy:)
S’More Cookie Bars gluten free
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups flour mix (3/4 cup brown rice flour, ¼ cup corn starch, 1/3 cup sweet rice. ¼ teaspoon xanthan gum)
3/4 cup gluten free graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized dark chocolate bars (if you can't find king sized go for 4 reg. sized, i used ghirardelli baking bars)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized ghirardelli bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (i took large handfulls and patted them like a hamburger patty until flat and laid them on top of the fluff).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars (seriously if you don't you have a mess, i who like everything warm, liked them even better the next day when it was completely cool and easy to cut)
Makes 16 cookie bars.
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