Graham crackers, homemade marshmallows, and chocolate — need I say more? And these s’mores bars are paleo and gluten free!
For the Homemade Marshmallows
- 1/4 cup arrowroot powder, divided, for dusting
- 1 cup water, divided
- 2 1/2 tablespoons Vital Proteins gelatin
- 1/2 cup raw honey
- 3/4 cup real maple syrup
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla extract
For the Graham Crackers
- 1 batch paleo graham crackers recipe
For the Melted Chocolate
To Make the Homemade Marshmallows
- Prep a 9×9 square baking pan by lining it with parchment paper. Sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Don’t skip this — the marshmallows will stick to parchment paper and won’t release uniformly without arrowroot on the bottom.
- Pour 1/2 cup of water into the bowl of a stand mixer. Sprinkle the gelatin overtop and set aside to allow the gelatin to bloom.
- In a large pot or saucepan, combine the remaining 1/2 cup water, honey, maple syrup, and sea salt. Attach a candy thermometer to the pot with the tip of the thermometer immersed in the liquid but not touching the bottom of the pot. Bring the mixture to a boil over medium-high heat. Continue to boil until the temperature on the candy thermometer reaches 240 degrees F. This takes about 10 minutes. Keep a watchful eye on the pot, as the syrup tends to foam and bubble up.
- As soon as the thermometer reads 240 degrees F, remove the pot from heat. Turn the stand mixer on low and carefully pour the syrup into the bowl. Avoid pouring directly onto the beaters, as that will cause splatters. Once you pour the syrup in, turn the mixer up to high speed. Beat for 5-7 minutes as the mixture increases in volume and lightens in color. You’ll know the marshmallow cream is ready when you stop the mixer, lift up the beaters, and the marshmallow slowly drips from the beaters and gradually melts back into the marshmallow in the bowl.
- Working quickly, pour the marshmallow cream into the prepared baking pan. Use a rubber spatula to smooth out the top of the marshmallows. Let set at room temperature for at least 4 hours or overnight. When ready to cut, sprinkle the top with remaining arrowroot powder before slicing into cubes. Toss in the excess arrowroot flour to prevent sticking.
To Make the S’Mores Bars
- If you haven’t already done so, break the graham crackers into squares. Cut the prepared marshmallows into similarly-sized cubes.
- Melt the chocolate chips. Either microwave them in a heat-safe bowl in 10 second increments, stirring before microwaving again. Or melt them using a double boiler, with water in the bottom pot and chocolate chips in the top pot, simmering until the chocolate chips have completely melted.
- Dip each marshmallow in melted chocolate, then press onto a graham cracker. Brush additional melted chocolate on a second graham cracker and place on top of the marshmallow. Repeat with all marshmallows. Set aside to let the chocolate cool and harden. Can be stored up to a week in a sealed container.
Keywords: s'mores bars, homemade marshmallows