Recipe Modification: Fluffy Gluten Free Smores Bars

Another summer treat! This time, I wanted to give smores bars a try with gluten free graham crackers and my favorite gluten free flour! I added a little twist to the recipe which resulted in bars a fluffier than expected but we’ll get to that. Check out my recap of this recipe modification.

This is the second recipe I have “modified” from Sally’s Baking Addiction, the first being Darrell’s birthday cake a few months ago. The cake was such a success that I’ve since kept tabs on this site for more ideas. The only changes absolutely necessary were the items containing gluten as mentioned in the intro of this post. Prior to trying this recipe, I came across a similar recipe on the same website, for Smores Chocolate Chip Cookie Cake which included the same ingredients but also called for mini marshmallows. So I threw in a few mini marshmallows… which made it fluffy LOL.

So since I got cocky and threw in the marshmallows, it doesn’t look like the Pinterest post!! But that’s me, over here keeping it real.

As for my other struggles with this recipe - creaming the brown sugar and butter together was a hot mess and I guess the butter wasn’t truly room temperature. Word of advice - set out your egg and butter within an appropriate window of when you’ll begin the prep.

And now for the taste… Like a campfire in your mouth! So cozy and delicious. If your 2020 summer hasn’t felt quite right, I can say with confidence that these yummy smores bars will help you fix that!! ;)

Side note: Does Jet-Puffed take anyone back to their childhood? Peanut butter and Marshmallow Creme sandwiches, anyone??

The Schar Gluten Free Honeygrams can be found at stores like Walmart and Meijer. I’ve linked them on Amazon here.

You can find the Smores Bars recipe here. And if you’re curious about the Smores Cookie Cake, you can find it here!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.