Gluten Free Baked S'moresadapted from The Apron Gal
Homemade Marshmallow Fluff
adapted from Martha Stewart
For the Fluff:
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
For the Crust:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 cup gluten free all purpose flour
1/4 tsp salt (optional)
3/4 cup Kinnikinnick Gluten Free Graham Style Crumbs
1 tsp baking powder
For the filling:
10 ounces milk chocolate (Hershey’s is gluten free according to Celiac.com, I used XO)
1 1/2 cups marshmallow creme/fluff (recipe below)
For the Marshmallow Fluff:
Beat the egg whites, Sugar, Corn Syrup, and Vanilla on high speed until light and fluffy and marshmallow fluff consistency.
Preheat oven to 350. Grease bottom of pan.
In a large bowl or stand mixer, cream together butter, egg and vanilla, then add gf flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough.
Spread marshmallow fluff evenly over the chocolate layer.
Place remaining dough in a single layer on top of the creme.
I found it easiest to lay down a layer of saran wrap on the counter, and then place the dough on it, and then another saran wrap on top. Roll out to desired shape.
Take off top layer of saran wrap and flip it over on top of the prepared s'more pan and peel off the saran wrap.
Put a few slits in the dough to help prevent it bubbling up and breaking. Mine still broke a little, but that just gave me a reason to eat that one. =)
Bake for 30 to 35 minutes, until lightly browned.
Cool almost completely before cutting into bars.