Paleo Smores Bars

Name: Paleo Smores Bars
Prep time: 260 min
Cook time: 17 min
Total time: 277 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Honey (1 cup honey); ½ cup Water (1/2 cup filtered water); ¼ tsp Sea Salt (1/4 teaspoon sea salt + 1 pinch sea salt); 2 tbsp Gelatin (2 .25- ounce packets gelatin (plus 4 tablespoons water)); 1 ½ tsp Vanilla (1 teaspoon vanilla extract + 1/4 teaspoon vanilla extract + 1/4 teaspoon vanilla extract (optional)) — optional; 1 tsp Arrowroot (1 teaspoon Arrowroot for dusting); 5 tbsp Coconut Oil (1 tbsp Coconut oil for preparing pan + 2 tablespoons coconut oil (, ghee, or butter) + 2 tablespoons coconut oil); 1 cup Almond Flour (1 cup almond flour); ¼ cup Tapioca Starch (1/4 cup tapioca starch); ¼ tsp Baking Powder (1/4 teaspoon baking powder); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); 1 ½ tbsp Maple Syrup (1 1/2 tablespoons pure maple syrup); 1 piece Egg (1 egg); 1 ½ cup Chocolate Chip (1 1/2 cups chocolate chips (I like mini, non-dairy chips)); 2 tbsp Coconut Cream (2 tablespoons coconut cream, from can of full-fat coconut milk)

Paleo-friendly S'mores bars with a homemade honey marshmallow layer, a graham cracker-style base made with almond flour, and a rich chocolate topping.

277 minAmerican

Servings4

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Honey1 cup · 1 cup honey
Water½ cup · 1/2 cup filtered water
Sea Salt¼ tsp · 1/4 teaspoon sea salt + 1 pinch sea salt
Gelatin2 tbsp · 2 .25- ounce packets gelatin (plus 4 tablespoons water)
Vanilla1 ½ tsp · 1 teaspoon vanilla extract + 1/4 teaspoon vanilla extract + 1/4 teaspoon vanilla extract (optional) · optional
Arrowroot1 tsp · 1 teaspoon Arrowroot for dusting
Coconut Oil5 tbsp · 1 tbsp Coconut oil for preparing pan + 2 tablespoons coconut oil (, ghee, or butter) + 2 tablespoons coconut oil
Almond Flour1 cup · 1 cup almond flour
Tapioca Starch¼ cup · 1/4 cup tapioca starch
Baking Powder¼ tsp · 1/4 teaspoon baking powder
Cinnamon¼ tsp · 1/4 teaspoon cinnamon
Maple Syrup1 ½ tbsp · 1 1/2 tablespoons pure maple syrup
Egg1 piece · 1 egg
Chocolate Chip1 ½ cup · 1 1/2 cups chocolate chips (I like mini, non-dairy chips)
Coconut Cream2 tbsp · 2 tablespoons coconut cream, from can of full-fat coconut milk

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Steps

1Make Marshmallow Layer: Prepare your pans: grease an 8x8" pan with a little coconut oil. Take a piece of parchment paper and rub the top of it with a bit of coconut oil. Press the parchment paper evenly down in the middle of the baking pan, then sprinkle a bit of arrowroot on top. Shake around to lightly coat.
2Place gelatin in a small bowl and sprinkle 2 tablespoons water over. Stir to mix and set aside.
3Combine 1 cup honey, 1/2 cup water, and pinch salt in a medium saucepan with high sides. Place over medium heat and bring to a gentle boil, whisking until very smooth and well combined. Continue boiling very gently for 10 minutes, or until a thermometer reaches 240ºF. Remove from heat.
4Stir in gelatin and water mixture and whisk until very smooth. Let cool for about 2-3 minutes then stir in vanilla extract.
5Add honey syrup to the large bowl of a stand mixer with whisk attachment. Beat on high speed for 6 minutes or until tripled in size, almost white. The texture should be like a soft lava that holds a soft peak for a few seconds. Add in vanilla extract and beat for another 2 minutes.
6With a rubber spatula, scrape out marshmallow mixture and spread into prepared 8x8" pan. Smooth the top with the spatula and let dry, uncovered, at least 4 hours or overnight. Do not refrigerate.
7Make Bars: Preheat oven to 375º F. Grease an 8x8" pan and line the bottom with parchment paper. Combine all graham cracker layer ingredients in the bowl of a food processor and pulse until mixture is well combined and thick, like cookie dough. Scrape out mixture into prepared pan and bake for 13-15 minutes or until sides are lightly browned. Remove from oven.
8In a medium microwave-safe bowl, melt chocolate chips. Microwave 1 minute then stir. Continue microwaving in 30-second bursts, stirring very well between each burst, until very smooth and totally melted. Stir in coconut oil, coconut cream, and vanilla extract, and stir until totally smooth. Pour over graham cracker layer and smooth with a spatula.
9Sprinkle top of marshmallow layer with arrowroot and place a piece of parchment over the surface. Gently flip the marshmallow layer over, so it's resting on its top. Peel parchment from bottom of marshmallow layer, if necessary. Then, gently flip marshmallow layer onto melted chocolate layer, using a piece of parchment to grip one edge to help you place it, if necessary.
10Broil for 1-2 minutes, until top is beautifully browned or burnt! Chill for about 15 minutes, or until marshmallow layer is firmed up a bit. Cut into squares and serve.