A healthier take on the classic campfire treat
Ingredients
Coconut Graham Cracker Base
Marshmallow Layer
Chocolate Layer
Directions
- 1
Preheat oven to 350F.
- 2
Using a blender or food processor, pulse cereal to a course flour.
- 3
In a large mixing bowl, combine the ground cereal, arrowroot flour, cinnamon, coconut oil, maple syrup and vanilla. Mix until it is well incorporated.
- 4
Prepare a rectangular dish with parchment paper.
- 5
Press the base mixture evenly into the dish, using a spatula to smooth.
- 6
Bake for ~10-15 minutes or until edges start to look golden.
- 7
Remove the dish from the oven and allow time to cool completely.
- 8
In a small bowl, combine 1/2 cup of water with the gelatin. Stir gently and then set aside.
- 9
In a medium-sized pot, slowly heat the other 1/2 cup water and honey to just under a boil.
- 10
Using a stand mixer or an electric hand mixer, add the gelatin mixture and slowly pour in the honey mixture.
- 11
Continue whisking on high for ~5-7 minutes (or more) until stiff white peaks start to form.
- 12
Spread this mixture over the cooled base and put in the fridge to harden for 3-4 hours.
- 13
Using a double boiler or microwave, melt the chocolate and coconut oil.
- 14
Pour on top of the marshmallow layer and spread evenly.
- 15
Transfer back to the fridge for ~1 hour to harden.
- 16
Cut into bars and enjoy!
- 17
Store extras in the fridge.
Notes
Makes 8-12 bars
