I’m always on the lookout for something that tastes amazing and is easy to make.
Gluten Free Cookie Mix S’more Bars
1 box Betty Crocker® gluten free sugar cookie mix
1 cup gluten free graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz), you can also use semi-sweet chips which I actually like better.
4 1/2 cups miniature marshmallows
Preheat the oven to 375°F.
In large bowl, stir together cookie mix and the crumbs. Add the melted butter and mix together ( wither by hand or with an electric mixer) until a soft dough forms.
Press into a parchment lined 13×9-inch pan.
Bake 18 to 20 minutes or until set.
Immediately sprinkle chocolate chips over the top. Let the chocolate chips sit for about 3 to 5 minutes or until they begin to melt. Spread chocolate evenly over the top with a flat spatula.
Set your oven to the broil setting.
Sprinkle the marshmallows over the chocolate. Place in the oven and broil (making sure the top of the pan is no more than 4 to 5 inches from heat) for 20 to 30 seconds or until marshmallows are toasted.
Do not go anywhere! These marshmallows will brown quickly and burn even faster. Immediately remove from the oven.
Cool for 10 to 15 minutes. Cut these into bars ( the size depends on how big you want them).
Serve warm. Store any remaining bars tightly covered.
They will keep on the counter for about 2 days. Then cover tightly and refrigerate for another 2 days. These really do not freeze well because of the marshmallows.
Team Your Gluten Free Kitchen
Photo courtesy of wipkits.blogspot,com