S’mores Bars!!!!

Posted on by llbalanced
S'mores Bars!!!!
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10.30
healthier smores bars

Hello my darlings!!!! We did a few savory recipes in a row, so now it's time for some sweets in a row!

Plus, who am I kidding, sweets are always my fave!!! We've covered an apple recipe and a few pumpkin-y recipes so far, but Autumn also reminds me of crisp evenings around the campfire. Anyone else? And what do we think of when we think of campfire?!

S-M-O-R-E-S!!!!! Duh!

Making ooey-gooey s'mores around a crackling campfire is one of the most magical experiences we humans can have. Not just because s'mores are freaking delicious, but because there's something particularly intimate about huddling up in a circle—you're kinda forced to connect, to make eye contact, to really BE PRESENT. Especially when it's dark all around you except that little fireside community, you can truly start to feel like the only humans left on Earth. It's primitive and spectacular!

healthier smores barsAnyway, enough of that tangent; y'all are here for the food! And the truth is, very rarely do we get a chance to have a true campfire experience, but that doesn't mean we can't enjoy s'mores!

These S'mores Bars are the perfect way to enjoy all the goodness of that classic treat, but in the comfort of your own home (or indoor fireplace). I'm not going to tell you that these are healthy...they're not! But they are are a better choice than a lot of the store-bought s'mores recreations out there. The key to making this a healthier option is to focus on the quality of the ingredients: sugar-free chocolate chips to cut down on the insulin-spiking, corn-syrup free marshmallows and graham crackers that have a little whole-grain (or gluten-free as needed) action going on. Instead of the traditional condensed-milk for a 'caramel' filling to hold everything together, I make a date caramel that uses healthy fats from almond butter to keep you nice and satisfied.

healthier smores barsNote that these guys do tend to crumble a bit, so I find it best to keep them in the fridge. And feel free to play around with the toppings/fillings: If you're feeling extra indulgent, you could swap some butterscotch chips for chocolate, add a layer of chopped nuts, use peanut butter instead of almond butter and even drizzle some extra melted chocolate on top.

If you give my S'mores Bars a try, please tag me on Instagram @lauraleabalanced #llbalanced, so I can see your creations!

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TOTAL TIME :35minutes30minutes30minutes
8-10bars
INGREDIENTS
  • BASE INGREDIENTS:
  • 1/2 of a 14.4 oz box graham crackers (approx 14 sheets; brand linked below)
  • 1 stick unsalted butter, melted (sub 1/2 cup melted refined coconut oil; brand linked below))
  • 1/2 teaspoon vanilla extract
  • CARAMEL INGREDIENTS:
  • 1 1/4 packed cup Medjool dates pitted (approx 13-14)
  • 3/4 cup unsalted, unsweetened almond butter (brand linked below)
  • 1/3 cup unsweetened almond milk
  • pinch salt
  • ASSEMBLY:
  • 1 1/4 cups sugar-free chocolate chips ( brand linked below)
  • 2 cups corn syrup-free mini-marshmallows (brand linked below)
DIRECTIONS
  1. Preheat oven to 350 and line an 8x11 or similar-sized baking dish with nonstick parchment paper.
  2. Make base by combining all base ingredients in a food processor and pulsing until it forms a “wet sand” look & consistency. Scrape into your lined baking dish and use damp fingers to firmly press into an even layer. Rinse and lightly dry food processor; no need to fully clean.
  3. *If your dates aren’t “squishy”, microwave them for 20 seconds to soften, then pit. Make “Caramel” by combining all caramel ingredients in your food processor and processing until it forms a creamy consistency. It may form a “ball” instead in the food processor; if that happens, add a few more tablespoons milk until it becomes the texture of nut butter. Evenly spread caramel over the graham cracker layer.
  4. Top caramel with an even layer of chocolate chips, then marshmallows. Bake for 35 minutes, then set to broil and broil until golden brown on top--watch carefully; this can burn!
  5. Allow to cool at room temperature for 30 minutes, then refrigerate 1 ½ hours before slicing. Leftover bars will keep tightly sealed in the fridge up to 1 week or frozen 6 months.
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