Fody's Low FODMAP S'mores Bars With Graham Crackers

For the Graham Cracker Base: Preheat oven to 350°F (180°C). Line the inside of an 8-inch (20 cm) square baking pan with foil, smoothing it out. Coat the foil with nonstick spray.

Whisk the finely ground graham crackers and xanthan gum together in a mixing bowl, then add the melted butter and stir together until crumbs are uniformly moist. Pat evenly into prepared pan.

For the s'mores dessert bars, whisk the melted butter and cocoa together in a mixing bowl, then whisk in the sugar and vanilla, then whisk in the eggs one at a time. Stir in the flour and salt until you have a thick but smooth batter. Scrape on top of the graham cracker base.

Bake for about 30 to 35 minutes or until a toothpick tests clean. Immediately, while bars are warm, scatter the marshmallows on top of the bars in an even layer. Now you have a choice as to how you will brown the marshmallows.

Brown In The Oven: Adjust the rack about 6-inches (15 cm) from the broiler. Preheat the broiler to high. Place the bars under the broiler and keep an eye on them. Take care as it is very easy to overdo this part and­­­ burn the marshmallows – and they can catch on fire.

Brown With A Torch: Use a hand-held propane or butane torch to brown your marshmallows to a desired doneness. This approach allows much more control.

Either way, now place the pan on a rack for several hours or until completely cooled. Use the foil to help lift the baked s'mores bars and out of the pan. Place on cutting board and peel down the foil. Cut into 25 bars. Cutting the bars is best accomplished with a thin, sharp slicing blade that is cleaned off and spritzed with nonstick spray between cuts. These dessert bars are best served the day they are made or may be stored in an airtight container at room temperature overnight.