Imagine a peanut butter cookie crust (crunchy of not) filled with marshmallow chocolate ganache and topped with homemade marshmallow fluff (with even an egg-free fluff). This dessert is so addictive, you better plan on serving a healthy salad with plenty of protein for dinner. After the multiple samples you’ll have before dinner, it will definitely be one of those desserts before dinner days.
Links You’ll Need:
Microwave Gluten Free Peanut Butter S’mores Bars
Whether it’s a special occasion or just a normal day, gluten
free peanut butter s’mores will be enjoyed by chocolate, peanut butter, and
even rocky road lovers.
- 1/2 recipe Crunchy Microwave Peanut Butter Cookies* linked above
- 1 recipe Chocolate Marshmallow Ganache** Recipe linked above
- 1/2 recipe Marshmallow Fluff recipe or egg-free version, if needed (linked above)
Make half of the peanut butter cookie dough and press it into a 9 x 9-inch microwave-safe casserole dish. Microwave on medium heat (#5) in 80-second intervals 5 – 7 times or until the dough is fully cooked (becomes lighter in color and no darks appear. Remove from microwave, set it on a wire rack, and allow to cool.
Make the full recipe of Chocolate Marshmallow Ganache as instructed in the above link. Once the marshmallows melt, pour the mixture on top of the cooled cookie crust. Allow the mixture to cool in the refrigerator until fully set, about 8 hours.
Make the Marshmallow Fluff and add it to the top of the chilled dessert. Use a kitchen torch to brown the top, staying about 4 inches away from the top.
Slice into squares and serve chilled or at room temperature.
*Each egg may be replaced by 2 tablespoon liquid from a can of cannellini beans and 1 tablespoon additional butter, margarine, or coconut oil.
**Enjoy Life chocolate chips are dairy-free. Allergens vary depending on what brand of chocolate you use. The new red bags of Costco’s Kirkland semi-sweet chocolate chips are no longer dairy-free. However, the older version, in the white bags are still dairy-free.