1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
6 tablespoons heavy whipping cream
2 (4-ounce) bars semisweet chocolate, chopped
2 cups miniature marshmallows
Preheat oven to 350°.
Line an 8-inch square metal baking pan with
aluminum foil, allowing foil to extend over edge of
Place graham crackers in a food processor; process
until finely ground. Weigh or lightly spoon flour
into dry measuring cups; level with a knife. Add
flour and sugar to crumbs; pulse until combined.
Add butter; pulse 15 times or until blended. Add
egg; process until moist. Press crumb mixture into
bottom of prepared pan.
4. Bake at 350° for 15 minutes. Cool completely in
pan on a wire rack.
Cook cream in a heavy saucepan over medium-high
heat to 180° or until tiny bubbles form around
edge (do not boil). Remove from heat. Add
chocolate, stirring until smooth. Fold in
marshmallows. Spread chocolate mixture over cooled
crust. Cover and chill 2 hours and 30 minutes or
until firm. Holding edges of foil, lift mixture
from pan, and carefully peel off foil. Place on a
cutting board. Cut into bars.
0 Out of 5 from
You can add this Gluten-Free S'more Bars recipe to your own private DesktopCookbook.