Healthy Peanut Butter S'more Bars
A graham cracker crust layered with a fudgy brownie and topped with roasted marshmallows
Servings 12
Calories 179kcal
Ingredients
Crust
- 1/2 cup oat flour
- 15 graham cracker sheets
- 1/3 cup coconut sugar
- 1 tbsp ground flaxseed
- 3 tbsp vegan butter melted
- 3 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- pinch of sea salt
Brownie
- 1 cup canned pumpkin
- 1/2 cup creamy peanut butter or other nut butter
- 1/2 cup maple syrup I used sugar free
- 1/2 cup cocoa powder dark cocoa powder will work
- 1/2 cup all purpose flour or sub oat flour
- 1/3 cup Lakanto golden sweetener or coconut sugar
- 1 tsp baking powder
- 1/2 cup dairy free dark chocolate chips
Topping
- 12 oz bag marshamallows
Instructions
- In a food processor pulse the crackers until crumbs. Mix the ground flaxseed with 3 tbsp water in a small bowl and let set for 3-5 minutes.
- Combine all the crust ingredients together in a bowl until a dough is formed.
- In a 9x13 baking pan lined with parchment paper, press the dough into the pan in an even layer.
- Preheat oven to 350 degrees.
- For the brownie layer, whisk the wet ingredients in a medium bowl until smooth.
- Combine the dry ingredients in a separate bowl except for the chocolate chips and fold in the wet ingredients until batter is smooth.
- Gently spread the brownie layer over the graham cracker cookie until evenly distributed.
- Sprinkle the chocolate chips over the brownie layer.
- Bake for about 20-25 minutes until batter is set.
- Sprinkle marshmallows over the top of the brownie and set the oven on broil. Place the pan in the oven and be sure not to leave because they will cook within 1-2 minutes.
- Take out of the oven and let cool. Then place in fridge/freezer to cool completely and set. Cut bars into 12 even pieces and store in the fridge or freezer.
Notes
Nutrition facts calculated using monk fruit sweetener and sugar free maple syrup
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Sugar: 10g