Awe, did you know that August 10th is National S’mores Day? Who even knew there was such a glorious day? And I missed it… Oh well, better late to the party than not at all. Am I right? 🙂
I was first introduced to the wonderful world of s’mores when on a camping expedition with my brownie unit. I still remember sitting around the fire, as our leaders roasted the marshmallows for us and sandwiched them between graham crackers with squares of chocolate. She told us that they were called S’mores because once we had one, we’d be asking for “s’more”. And she was right. It was love at first bite!
These s’more bars are a little different from most. Similar recipes call for graham cracker crumbs. The problem with that (at least for me) is I can never find vegan graham crackers. Here, where I am, they all seem to contain honey. Not to be defeated, I decided to bake a bar reminiscent of a graham cracker, only thick and soft. They did not dissapoint.
6 tbsp Vegan Butter, softened (I use Earth Balance)
1/2 cup Brown Sugar
2 tbsp Agave Nectar
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1 tbsp Ground Flaxseed
2 tbsp Water
1 tsp Vanilla
3/4 cup Graham Flour
1/2 cup All-Purpose Flour
14 – 16 Regular Size Vegan Marshmallows, each sliced into 3 “coins” (I used Dandies)
1 cup Semi-Sweet Chocolate Chips
Pre-heat oven to 350°F and line an 8×8 inch baking pan with parchment paper. Give the paper some overhang, so you can use it to lift the bars out of the pan later.
Stir together the flaxseed and water. Set aside and allow to become gelatinous.
Stir together the graham and all-purpose flour. Set aside.
Cream together the vegan butter, sugar, agave nectar, baking powder, baking soda, and cinnamon.
Add the flaxseed mixture and vanilla to the butter mixture and beat until well combined. Stir in the flour mixture.
Scoop the dough into the lined baking pan and level the surface. Bake for 25 minutes, or until an inserted toothpick comes out clean.
Remove from oven lay the marshmallow slices over the top. Sprinkle the chocolate chips over the marshmallows. Return to oven and bake just until the chocolate chips have melted (chips won’t look melted but will be squishy and spreadable).
Remove from oven and gently spread the now melted chocolate chips over the top. I don’t even try to get it perfect, they look best rustic with marshmallows peeking out. Allow to cool completely before removing from pan and slicing.
I sliced mine into 12 bars. Store tightly sealed.