Baked S’Mores | Gluten Free

This is another one of those recipes that has become a seasonal classic. It’s also a recipe that literally blew up Pinterest about 4 years ago. The combination of Graham Cracker “Blondie”, Marshmallow Creme, and Chocolate perfectly capture that freshly roasted S’mores taste. I have had to make several adaptations to the original recipe I found years ago, in order to fine tune the gluten free version. But trust me, the layering, and spreading of oey-gooey goodness, will definitely keep you coming back to this dish for more. I prefer them about 5 minutes after coming out of the oven, while my Mother-in-law likes to chill hers in the oven so they have a little crunch to them. Either way, it’s a WIN-WIN

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To begin, start by creaming your butter and sugar, next adding in your egg and vanilla.

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With Gluten free, the stiffer the dough, the easier it is to work with. I do not let my butter get to room temperature, rather use my stand mixer to make it nice and fluffy, but still stiff, like the picture above. (This is before the eggs and vanilla were added)

Then I add in my flour. Now I LOVE being able to store my flour in a large rubber sealed container like this, because for some reason it makes me feel so NORMAL. I grew up in a house where my Mom had matching flour and sugar containers, which were eventually replaced with three hundred different individual flour containers, because when we first began this Gluten Free journey 15 years ago, every recipe required a slightly different concoction of flours to get a mediocre attempt at “normal” textures. I think this is the largest selling point with the Pamela’s Artisan Blend Flour, that it replaces that “Science Experiment feel” that baking gluten free used to have. It makes life simple, and baking FUN again. It has also dramatically increased my organizational space in my baking supply cabinets.

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So this is also one of the “stress-reliever” recipes. You know, the ones where you get to beat something to a pulp? Take Pamela’s Gluten Free Graham Crackers for example, place one container’s worth in a zip lock bag, and go to town on those bad boys until they are a fine powder.

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I recently switched to these crackers just by coincidence and definitely have found my new favorite. It shouldn’t surprise me since I love the flour so much as well. These crackers have a good taste to actually make REAL S’mores with, and pass my gluten free 21 month-old picky eater test.

I saved one set of squares to make her a real S’more for dinner that night. I definitely should have photographed our two crazies eating their S’mores. So funny!

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Once your crackers are ready, add in your graham cracker crumbs and flour and prepare for the infamous “mushroom cloud” that seems to puff out of the mixer every time you turn it on with gluten free flour! (I have to admit, the Pamela’s mushroom cloud is minimal as compared to some other super fine flours out there.)

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Oh boy… look at that dough! That is how stiff you want this dough, to make it pliable when layering your bars. The recipe I am providing you gives a little more dough than you really need for a 9 x 13 inch pan; however, who doesn’t love a little left over snacky-snacky dough?!

Take just under half the dough and place it in a greased 9 x 13 inch baking dish. begin working the dough out slowly with your finger tips pressing it evenly into the bottom of the pan.

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Once you’ve completed that, place THREE of the “GIANT” sized Hershey Bars in the pan. I stress the “GIANT” because I swear there are like 3 different sized humongous Hershey bars out there. I have come home from the store with what I thought to be the correct size, only to find I was incredibly short on chocolate. Now THAT is annoying.

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Next take a LARGE container of Marshmallow fluff and spread it around on the chocolate as evenly as possible, because in all reality, you end up with about half of it stuck to you, your spatula, and perhaps even your hair. Such a mess.. but so good… I was too busy licking the marshmallow fluff off my spatula to even remember to take a picture of that layer.

The final layer involves a little skill, and patience. Again, it truly is a miracle I can manage to make these correctly! Start off as if you are rolling out a crust from my Gluten Free Stromboli post and line your counter with a sheet of wax paper that is larger than your pan. Flop the remaining dough down on to the wax paper and begin to work the dough into a rectangle that is LARGER than the pan itself. You will see why in a moment.

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Once you have this massive pancake of a blondie rolled out, carefully flip the wax paper on to your 9 x 13 baking pan. If your aim is as good as mine, you’ll be glad to have the excess dough to compensate for your misjudged layer.

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Carefully peel back your wax paper and using a paring knife, trim away the edges of the dough. You will have a significant amount left over, but its so delicious that I’m sure you’ll find something to do with it…!

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Once it’s all trimmed up you are ready to bake! Toss these in the oven for 30 minutes at 350 degrees and before you know it you’ll have an ooey gooey treat waiting for you!

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I let mine set up over night before our picnic to help the mess factor while serving these in the hot weather. I have included my adapted gluten free recipe below; however, the only major change is the flour conversion. You should have no trouble making this recipe with any typical flour.

Cheers!

  • Whitney

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Gluten Free S'Mores Bars

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

-1 cup salted butter -1/2 cup brown sugar -1 cups sugar -2 large eggs -2 tsp vanilla -2 2/3 cups Pamela’s Artisan Blend Flour -1 1/2 cups crushed Pamela’s Graham Crackers -2 tsp baking powder -1/2 tsp salt -3 GIANT sized Hershey Bars -1 Large container marshmallow fluff

Directions

  1. Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla and beat until fluffy.
  2. Crush graham crackers. Add flour, graham cracker crumbs, baking powder, and salt to mixture. Mix until just combined. Batter should be stiff
  3. Separate just under half the mixture and press into a greased 9 x 13 inch pan.
  4. Line bottom layer with three GIANT Hershey bars.
  5. Spread 1 container of marshmallow fluff on to the Hershey bars.
  6. place remaining dough on a large sheet of wax paper. Roll out until thin and LARGER than the pan.
  7. Flip out on to the pan and trim excess off the sides of the pan.
  8. Place in the oven and bake for 30 minutes or just until edges are slightly golden. Remove from oven and let stand 15 minutes before cutting. Serve immediately if looking for a gooey bar. Refrigerate if you prefer a more solid bar.

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Red White and Blue JELLO Squares

The summer I was pregnant with my youngest daughter, I had a weird obsession with Jell-O. Yes, I clearly had too much time on my hands as so many would say, between chasing around my one and a half year old, returning back to full time post-graduate student, and the joyful aches and pains of being six, or more, months pregnant. CLEARLY I had too much time on my hands. I began to obsess over fine-tuning the art of layering jello, like a classy 1950’s susie-homemaker. Once I discovered this incredibly simple, yet game changing tweak to the typical boxed jello found at the store, I began to make themed Jigglers for each of my niece and nephews birthday parties. If my sister-in-law read this blog, she would seriously laugh at this post, because I literally made a spider-man face and matching black and red Jigglers for her son.


Prior to that, I made pink and blue for my other niece, along with Rainbow striped for yet another niece that fall. When my daughter’s second birthday rolled around with her super sweet Snow-Bunny theme mentioned in Winter Birthday Blues Brightened, I tried using the Royal Brand jello in the “Frozen” themed colors available at the time. I particularly liked this layered jello, because it had a CLEAR, which was super icy and cool look.

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The other really cool trick I also learned during this summer of layering Jello obsession, was how to make the perfect gelatin white layer, thanks to Recipe Girl, I was able to take her basic formula and expand on it, creating variations to match every party theme possible.

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So today, I am sharing with you her layered Red, White, and Blue Jello, which I absolutely love! It’s so festive and simple to make, and such a crowd pleaser! Once you try this version, you’ll never go back to regular “Jigglers.”

The magic ingredient to this amazing consistency is “Knox” gelatin, which I discovered about 5 years ago while planning for our wedding. I wanted these beautiful jello shots in replace of the schnapps during the bridal dance, and found this Jelly Shot Test Kitchen book, thanks to Pinterest, way back in it’s primal stage. This book was full of beautiful jello cocktails, that also happened to be delicious.

I believe a group of girls came over the Thursday night before my wedding and all sat around while I mixed up batch after batch of light purple and sea foam green tinted concoctions. Just as I was about to finish the last batch, and my friend Kali will vouch for this, I turned around with the final pan in my hand ready for the fridge, but turning just a little too sharply, SHOWERING MY ENTIRE KITCHEN  in Jello goo. What a nightmare that was to clean up. To her ever lasting credit, Kali was the only one who got down to help me scrub up the hot-mess my kitchen had just become. (That was just the beginning of a weekend full catastrophes, but another story for another day)

Returning back to this very simple jello, For ever two boxes of 3 ounce JellO brand, or alternate brand flavored gelatin mix, you would need to add one pouch of Knox gelatin as well.

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Combine those pouches in a glass bowl and add two cups of boiling water to the powder. Pour this layer into a greased 9 x 13 glass dish.

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Now, the other thing I really like about making jello, is my Pyrex Glass Dish with Carrying Case and while I’ve linked you to a newer version, the one I have is a special hand-me-down.

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This specific dish was my great aunt’s and when she passed, my Mom had it for a few years. Once my husband and I got our first home, my Mom gave it to me. I love that every time I open the case, I see her handwriting, neat, and organized on the label. *Disclaimer, this is no longer a valid address or phone number (pre-9/11).*

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My aunt would always bring a cold “salad” for holiday meals, typically consisting of a mousey, gelatin dessert. As a kid, I never questioned an adult giving me dessert as salad, because who would?! The lemon one was my favorite, perhaps I’ll share that with you down the road.

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On a more practical note, I still love the warm core and cool core options for traveling during picnic season. I use the cool one any time I take a gelatin dessert to an event and it works great!

After completing your first layer of red, place in the fridge for at LEAST 30 minutes. It’s super important that you wait the appropriate time between layers or they mix together and you lose that pretty, smooth layered look.

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Once the red layer has been placed in the fridge, begin working on the white layer, starting by emptying a can of sweetened condensed milk into a bowl. Add one cup of boiling water. In a separate bowl sprinkle two pouches of gelatin over 1/2 cup ICE COLD water, letting stand for 5 minutes. Then add the other 1/2 cup of boiling water to dissolve the gelatin, before adding to the milk mixture.

*When I made this for our picnic this year, I made a mistake and placed a cup of ice cold water in a bowl, sprinkling my two pouches over this, instead of the original instructions. I simply let it stand a minute or two, and then mixed into the hot milk mixture. The gelatin dissolved just fine, luckily!

Remove the chilled red layer is solid, waiting until your white creamy layer is room temperature. I have made the mistake of pouring hot mixture on to the solidified gelatin, ultimately turning my white layer pink.

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Pour in your white mixture and let chill at least thirty minutes.

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Once it’s back in the fridge, repeat the directions from the red layer, with blue gelatin and Knox.

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I usually have to do some strategic balancing act in our fridge, since we are usually having this for a picnic, and our fridge is slightly un level, which can leave your layers looking something like that crafty 1990’s sand art in a bottle, before accidentally shaking it up on the way home. I swear I could never get enough sand in those darn things to keep them set…

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Again, when adding your final layer, be sure to not rush and pour in your gelatin before gets to room temperature. Patience is key, which reinforces the fact that it truly is a miracle that I am ever capable of completing this dish.


Once all is said and done, you have a splendid looking and deliciously tasting teeny work of art! Try out some cookie cutters for fun shapes!

Click HERE for original recipe.

Happy Picnic Season 🙂

Cheers!

  • Whitney

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