Naturally Sweetened Real Food S'mores Bars | Recipes to Nourish (2024)

Ingredients

For the Homemade Marshmallows:

• 1 cup filtered water, divided
• 3 tablespoons Perfect Supplements Bovine Gelatin
• 1 cup light colored pure, real honey
• ¼ teaspoon Celtic sea salt <-- use
• 2 ½ teaspoons pure vanilla extract
• ⅓ cup arrowroot starch, powdered erythritol, or organic powdered sugar

For the "Graham Cracker" Crust:

• 1 cup cassava flour <-- use
• 7 tablespoons grass-fed butter, cut into tablespoons
• ¼ cup light colored pure, real honey
• 1 tablespoon Perfect Supplements Bovine Gelatin
• ½ teaspoon ground cinnamon (<-- cinnamon)
• ¼ teaspoon Celtic sea salt

For the Chocolate Ganache:

• 10 ounces allergy-free chocolate chips, fair trade chocolate bar or stevia-sweetened
• chocolate chips <-- favorite
• 4 tablespoons grass-fed butter
• 1 teaspoon pure vanilla extract
• ¼ teaspoon Celtic sea salt

Instructions

To Make the Homemade Marshmallows:

1. Line an 8x8 {or larger} pan with unbleached parchment paper in both directions {so you can easily lift up the marshmallows when they are set}.In a small bowl, addarrowroot starch. Use half of the mixture to evenly distribute over the bottom of the parchment paper lined pan. Set aside.
2. Assemble your standing mixer with the mixing bowl and whisk attachment or use a large mixing bowl and hand held mixer. Add ½ cup filtered water to the mixing bowl then sprinkle thegelatin over the water. Let the gelatin sit as you make the honey mixture.
3. In a medium-size sauce pan {with high edges} add ½ cup filtered water, honey and sea salt. Bring the mixture to a boil over medium high heat {if using a candy thermometer, place in the honey mixture}. Stir constantly as the mixture will start to bubble and get foamy the hotter it gets - stirring keeps it from overflowing. Simmer until it reaches 240 degrees. If you don't have a candy thermometer, this will take about 8 minutes. Remove from heat and add vanilla extract.
4. With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl, this should take about 1 minute. ***Remember the honey mixture is extremely hot, so use caution.***Turn the mixer to high and continue beating until the mixture becomes thick, glossy and has increased in volume, about 13 to 15 minutes.Turn off the mixer and transfer marshmallow fluff to the parchment paper lined pan. Use a spatula to evenly distribute and smooth the top.
5. Dust the top of the marshmallow fluff with the remaining arrowroot powder.
6. Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
7. When marshmallows are set, remove by lifting the parchment paper flaps. Set on a flat surface or large cutting board {the marshmallows should still be on the parchment paper}. Carefully remove the parchment paper from the sides of the marshmallows {it should release easily, just do it slowly}. Use a large chef's knife, dusted with arrowroot powder, to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***

To Make the "Graham Cracker" Crust:

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with unbleached parchment paper. Set aside.
2. Add all ingredients to a large mixing bowl. Use clean hands to form into dough, breaking up the butter as you go. Finished dough will be semi-damp and sticky. Transfer dough to parchment paper lined baking pan. Use hands to press dough into the bottom of the pan, evenly distributing it across the whole pan. Bake for 15-20 minutes, until edges are light golden brown. Cool completely.

To Make the Chocolate Ganache:

1. Add all ingredients to a small saucepan or double boiler. Over medium-low heat, gently melt the chocolate and butter, stirring frequently until chocolate and butter and melted and glossy. Remove from heat immediately and pour chocolate over cooled "graham cracker" crust. Spread evenly over the top of the "graham cracker" crust. Place in freezer for 15 minutes for the chocolate to set, then remove from freezer. Cut into desired squares.

How to Assemble Smores Bars:

Option 1:Place marshmallows on parchment paper lined baking sheet, leaving 2" between each marshmallow. Place under low broiler, with door cracked until tops of marshmallows are lightly toasted. DO NOT WALK AWAY FROM THE MARSHMALLOWS or they will melt quickly and burn. Place each toasted marshmallow on tops of smores squares.

1. Option 2:Place non-toasted marshmallows on the tops of the smores squares.

Notes

Recommended Products

• 

  Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)

• 

  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

• 

  Beyond Gourmet 042 Unbleached Non-Stick Parchment Paper Made in Sweden, 71-Square-Feet, 15 x 1.75 x 1.75 Off-White

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.