Prep Time: 20 minutes
Bake Time: 35 minutes
Makes 25 servings
Fody's Low FODMAP S'mores Bars With Graham Crackers
Three layers of lusciousness in Fody's s'mores bars with graham crackers: a graham cracker crust, topped with a moist cocoa-rich brownie, which is then topped with toasted marshmallows. This Low FODMAP dessert is easy to make, but it does demand attention to detail in terms of the ingredients, as well as the preparation and cutting technique. You do need the xanthan gum in the base to hold it together well; you want to end up with three distinct layers, so this ingredient is key. Some S'Mores are persnickety, and while this isn't an easy s'mores bars recipe, if you follow my directions yours will look just like the image below.
Please note that the Low FODMAP serving size for these is small. Our dessert bars are rich and sweet, so it's best to start with a small amount to test your tolerance.
Note that while you can attempt to make oven-toasted marshmallows by using the broiler, it is all too easy for the marshmallows to catch fire. I much prefer using a small butane or propane torch.
Fody's Low FODMAP S'Mores Bars With Graham Crackers Ingredients:Graham Cracker Base:
- 1 ¼ cups (135 g) very finely ground Low FODMAP graham cracker crumbs, such as from Nairn’s Gluten-Free Oat Grahams
- 1/8 teaspoon xanthan gum
- 4 tablespoons (57 g) unsalted butter, melted
- ½ cup (113 g; 1 stick) unsalted butter, cut into pieces, at room temperature
- 1/3 cup (28 g) sifted natural cocoa
- ¾ cup (149 g) sugar
- ½ teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup (73 g) low FODMAP, gluten-free, all-purpose flour with xanthan gum
- ¼ teaspoons salt
- 2 cups (85 g) miniature marshmallows
Directions for 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.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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