A deliciously soft honey-flavored base topped with milk chocolate bars and toasted marshmallows!
Course Dessert, Snack
Cuisine American
Keyword bars, chocolate, marshmallow, smores
Prep Time 30 minutesmins
Cook Time 18 minutesmins
Total Time 48 minutesmins
Servings 12bars
Author Taleen Benson
Ingredients
½cupunsalted butterroom temperature
½cupbrown sugarpacked
2tablespoonshoney
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
1 ½cupgluten free flour blend
1 ½teaspoonsbaking powder
¼teaspoonsalt
41.55 ouncemilk chocolate bars
7ouncesmarshmallows
Instructions
Preheat oven to 350°F. Line a square baking pan with parchment paper and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until combined. Add the honey and egg replacer and continue to beat.
Add the flour, baking powder, and salt. Mix on the lowest speed until just combined. Pour into prepared pan and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, add chocolate bars on top in a single layer, breaking off pieces of chocolate to fill any edges or gaps as necessary. Add marshmallows on top of the chocolate layer. Place in broiler for just a few minutes, keeping a close eye on it, just until the marshmallows start to brown and the chocolate melts.
Remove from broiler and allow to cool completely before slicing into bars.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Feel free to experiment with different flavors of marshmallows. The one I used for this recipe is Cinnamon Churro.