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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Summer Salads You Can’t Live Without

It’s that time of year, personally this is the season that kills me the most when it comes to the “foodie” in me. Summer holidays are my favorite! We kick off summer with a large Memorial Day picnic full of family and friends, and now that we are all new parents, tons of toddlers and “Threenagers” (my new favorite term!) running around everywhere. It’s like mass chaos and I love every second of it. Since moving into our new home (how long can you really call it new… I mean, we’ve been here longer than our last house at this point) we have monopolized on the massive backyard with a natural barrier of privacy from thick shrubs and THAT porch. The selling point to my husband and I when house shopping at 8:00 at night, on a Tuesday, eight and a half months pregnant, was the magnificent porch on this potential future home. Immediately we could both envision our future children running in the yard, friends getting together on the porch and family swinging on what can only be described as the most massive porch swing I’ve ever seen. The house was glowing and welcoming when we first pulled in the driveway. We were sold.

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Since then, we have had countless picnics, parties, “Sprinkles” birthdays, Mother’s Day lunches, Father’s Day grill-outs and even “porch sales” on this outdoor living space. But getting back to the matter at hand, SUMMER SALADS! Today I want to share with you my top 10 favorite Summer Salads that you need to try this summer!

  1. Fresh Tomato Basil Salad

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This is the first salad I make EVERY year. Why? Because it’s simple, can easily be made after work, and is SO. GOOD. The foodie in me screams every time I make this. It’s amazing when you toss in little balls of Fresh Mozzarella, or slice nice thick slices of it and serve alongside.

2. Dill Pickle Pasta Salad

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If you haven’t tried this gem from Family Fresh Meals that is blowing up Pinterest, I strongly recommend that you do! It was SO. GOOD!!! Seriously, summer isn’t summer without a pickle! You can also find the link on my Pinterest Board Summer Picnic Dishes

3. Jude’s Potato Salad

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This one is another golden ticket item in our house! My Mom’s potato salad is my favorite because well, it’s my Mom’s and who doesn’t think their Mom makes the best food???

4. Bacon Cheddar Potato Salad

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So, any recipe that starts with the term Bacon is an instant winner in our house. Seriously… how could you go wrong with BACON? This recipe was simple and flavorful. The recipe calls for a specific brand of ranch dressing; however, we used our own preference. A homemade Ranch would also be great!

5. Broccoli Cauliflower Salad

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Nothing sales pitches me more on Pinterest than a GREAT photo of food. Cooking Classy knocks it out of the park, plus this recipe is similar to the family classic Broccoli Cauliflower salad my in laws introduced to me. BUT this is a salad you need to make a little ahead if you want to to absorb the flavors! Don’t save this one for a last minute dish!

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6. Honey Lime Fruit Salad

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This recipe originally caught my eye because of the variety in color, but the FLAVOR! is what sends this one out of the park. Instead of the typical berry mix, or a standard fruit tray, try switching this little gem in for a spin on summer flavors!

7. Cucumber Dill Greek Yogurt Salad

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I found this gem over 4 years ago on Pinterest and make it ALL OF THE TIME. I had to do some serious searching in my old pins to find it, because I have the recipe memorized, but really wanted to share SheWearsManyHat’s direct link to the recipe!

I’ve noticed many salads mixing cucumbers and tomatoes, but these are two items I personally like to keep separate. I know many love the combo, I just like to enjoy either Tomatoes or Cucumbers. Period.

8. Dorito Taco Salad

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This is such an old-school salad that how can you NOT love it? We used to eat this all of the time at picnics when I was younger. I re-introduced it back into our picnic rotations last year and still love it as much as I did when I was a kid.

9. Southwestern Chop Salad

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This is another one of those recipes that caught me with colorful photography. These are the posts that draw my attention and make me realize that I really need to step it up on my Pinterest account! I made this recipe several years ago and frankly, forgot about it until I began researching through my own historical pins to develop this post. It’s so good and will most likely be on our table next week!

10. Avocado Pasta Salad

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This is such a creamy, cool summer salad option. I know you either love or don’t even want to bother with Avocado, but I strongly urge you to try this one out! Once again, I find myself obsessing over Spend with Pennies. Holly’s posts are so well written, photographed, publicized, and shared, that I had to sign up for her weekly recipe newsletter!

 

So here we are, just shy of Mother’s Day weekend, ready to dive on into summer head first, with the first annual picnic only weeks away. I hope this recipe really helps inspire you to try out those summer taste buds with these incredible salads you can’t live without this season!

Cheers!

  • Whitney

 

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