18 Apr Give Me Some More S’mores!
I don’t know where y’all are living at…but here in WA the weather has been ahhhhh-mazing!!! The sun has been out and we have been playing, playing, playing outside (and definitely not doing laundry or cleaning inside).
The first year we moved to WA I requested, for my birthday, a fire pit for our backyard…and we use it every chance we get!
This weekend was PERFECT fire pit weather and I don’t know about you, but whenever I think of fire pits I think of s’mores!!
But, technically, I guess you could say I don’t like s’mores (gasp) because I can’t stand eating marshmallows. Yuck! I don’t like the taste, the texture, or the ingredients for that matter.
You’re probably wondering, at this point, why I’m even writing about s’mores if I don’t like them. Here’s the thing – I like the graham cracker and chocolate part of them!
Here’s how a night around the fire pit typically goes…
I will roast a marshmallow (because they are so much fun to roast) and then I will pluck it off the stick for my husband to eat…and I will do it again and again and again…until he tells me to quit feeding him marshmallows. In between roasting them, I’ll make little chocolate and graham cracker sandwiches for myself…
But really, if I’m going to be honest, I’m not getting the full s’mores experience am I? One of the vital ingredients is being left out. So I did a little digging around on Pinterest (you gotta love to hate it) and found a Paleo s’mores recipe!!! Woot Woot!!!
So, I thought I’d share it right here…for all of y’all lovely readers out there in cyber space! These were delicious and they totally brought the fire pit experience to a whole new level for me – because I got to have a s’more for real!
Grain Free S’mores Bars
For the crust:
1/2 recipe of grain-free graham crackers
4 tablespoons coconut oil, melted
For the brownie layer:
1 recipe of fudgy brownies
Preheat the oven to 350 degrees F and adjust the rack to the middle position. Line an 8×8″ baking pan with two pieces of parchment paper (place two sheets of parchment paper perpendicular to each other in pan, pushing paper into the corners).
Place the graham crackers and melted coconut oil in the bowl of a food processor. Pulse until crackers are finely ground and are moist. Pour the cracker mixture into the prepared pan. Using your hands, press the crumbs to make an even layer. Bake for 10 minutes.
Spoon fudgy brownie batter over graham cracker crust and bake for 25 minutes. Cool completely.
Place the maple syrup and the salt in a medium sauce pan and bring to a boil over high heat. Continue boiling until the mixture reaches 240°F on a candy thermometer. While maple syrup is boiling, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites to soft peaks on medium speed. (You should have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. Slowly pour in the rest of the syrup (it should take about 1 1/2 minutes to add all of the syrup). Increase the speed to medium-high and whip for 7 minutes, until the marshmallow crème is stiff and glossy. Add the vanilla and whip an additional 2 minutes.
After bars have baked and cooled, hold onto the overhanging parchment paper and gently lift the brownies out of the pan. Place them to a cutting board. Pour the marshmallow fluff on top of brownies and spread evenly. To cut, dip a knife in hot water, wipe with a clean cloth and then slice. Repeat. Serve
After you make these, tell me how much you love them!! I want to hear from you!! And don’t forget – share this blog post with all of your friends, acquaintances, co-workers and loved ones!