It’s hard to believe that summer is coming to an end (I actually saw Hallowe’en candy at the store today!). Although it wasn’t an extremely hot summer, it was the perfect weather for biking, camping and playing outdoors. I have so many favourite memories from this summer. My DS8 learned to ride a bike without training wheels, my kids excelled at swimming lessons, we traveled to Sudbury to see the big Nickel, visited Great Wolf Lodge and The Warplane museum and so much more! As we say goodbye to summer, there is one thing I’m not ready to let go of; S’MORES! When I saw this recipe on Facebook, I knew I had to attempt to make a gluten free version! O-M-G! This frozen bar was easy to make, tasted out of this world and allows me to hold onto summer just a little bit longer.
- For graham cracker crust:
- 2 cups of crushed Lucy’s gluten free ginger snap cookies
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup melted butter
- For chocolate fudge:
- 3 cups semisweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- For marshmallow topping:
- 2 cups marshmallow fluff spread
- 2 cups mini marshmallows
- : Create the graham cracker crust. Crush cookies into a finely ground crumbs. Mix with sugar, salt and melted butter. Press into the bottom of a parchment paper lined pan and bake for 10 mins.
- : Make chocolate fudge layer. Using either the microwave or a double boiler, melt the chocolate chips until smooth. **WARNING: Chocolate chips will harden if they come in contact with any water! Once melted, add milk, vanilla and pour on top of crust. Place in freezer for an hour to harden.
- Apply a thick layer of marshmallow fluff on top of the chocolate layer and then sprinkle with mini marshmallows. Place the dish into the oven, under the broiler for a few minutes. Watch them closely as they will toast quickly. Freeze bars for a few minutes to set the marshmallow layer, and then cut into squares. Serve cold, and return any leftovers to the fridge to keep the bars’ shape intact.
This is a recipe that people will definitely be asking for S’MORE!