Friday, June 24, 2011

S'more Summer Please!

IT'S BONFIRE SEASON!! And a bonfire would not be complete with out S'MORES! I had the pleasure of roasting a few myself last week but if outdoor fires aren't your thing- below are two recipes to get you through your summer s'more cravings! ENJOY!

Regular S'mores Bars
yield: Makes about 24 bars

2 cups graham cracker crumbs
1/3 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted (or earth balance)
1 pound dark chocolate
4 cups mini-marshmallows
Sea Salt (optional)

In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches. Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden, and let it cool in the dish on a rack. In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, Sprinkle the crust with the marshmallows and pour the chocolate over spreading it evenly. Broil under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares. Top with remaining crust or chocolate shavings.

And of course I love topping everything with sea salt so go to town if sweet and salty is your thing!

Gluten Free S'mores Bars
3 cups gluten free flour
1 1/2 cups (packed) golden brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup Soy Milk + 1 Tablespoon Apple Cider Vinager
1 tablespoon robust-flavored (dark) molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) earth balance, melted
1 1/2 cups chocolate chips (about 9 ounces)
1 cup mini marshmallows

Preheat oven to 350°F. Spray 8x8" pan with pam. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, soy milk mixture, molasses, and vanilla extract in medium bowl; whisk in earth balance. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips and marshmallows.

Spread batter into prepared pan and bake for about 15-20 minutes or until golden brown. Let cool for 10 minutes. NOTE: Can be made 2 days ahead. Store in airtight container at room temperature.

1 comment:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:


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