Table to Soul: Campfire S'Mores Bars

Campfire S'Mores Bars.png
Campfire S'Mores Bars.png

Tiffany Kent, author of the blog, "Table to Soul," is all about simple, healthy and delicious recipes-- even when it comes to dessert. She stopped by to share a sweet treat that has "summer" written all over it: Campfire S'Mores Bars!

You'll find Tiffany's recipe below and on her blog.

Campfire S’Mores Bars (GF)

Tiffany Kent, Table to Soul

What You’ll Need --

For the Crust:

  • 1 cup GF rolled oats
  • ½ cup raw, unsalted almonds
  • ½ cup raw, unsalted walnuts, finely chopped
  • 2 Tbsp. Grade A maple syrup
  • 6 Tbsp. melted coconut oil, grass-fed butter, or ghee
  • ½ Tbsp. cinnamon
  • ½ tsp. sea salt

Chocolate Ganache filling:

  • 1 ¼ cup dark or semi-sweet chocolate, very finely chopped
  • ½ cup full-fat coconut milk, hemp milk, or almond milk (the creamier, the better)
  • 2 Tbsp. coconut oil, grass-fed butter, or ghee, melted
  • 2 Tbsp. maple syrup
  • ¾ cup powdered sugar
  • Marshmallows and topping:
  • 1 10-oz. bag vegan, GF marshmallows
  • Optional: Paleo caramel sauce
  • 1 14-oz. can full-fat coconut milk
  • ½ cup maple syrup
  • ½ tsp. vanilla extract
  • 1 Tablespoon coconut oil, grass-fed butter, or ghee
  • ½ teaspoon sea salt

The Method:

1. Preheat the oven to 350-degrees F. Line an 8x8 inch. baking dish with parchment paper.

2. Add oats, almonds, walnuts, sea salt and cinnamon to a blender and mix on high until a fine meal texture is achieved. Then add in maple syrup and coconut oil and pulse until the mixture becomes like a dough. Add more coconut oil if needed until mixture sticks together and is no longer crumbly.

3. Spray the parchment paper with your favorite non-stick spray. Then, transfer the crust mixture to the bottom of the tray. Press flat to the crust forms an even layer across the bottom of the pan. Use your palm or the flat side of a spatula to create an even layer. Bake for 20 minutes at 350-degrees F. Take the crust out and let it cool for 30 minutes on the counter or 15 minutes in the freezer.

4. While crust is cooling, make the chocolate ganache. Bring ½ cup full fat coconut milk, hemp milk, or almond milk to a boil on the stove. Add in 2 Tbsp. oil, butter, or ghee and add in maple syrup. Then, add in chopped chocolate and slowly stir until chocolate is dissolved. Slowly add in powdered sugar, stirring frequently. When everything is dissolved, turn heat off and stir occasionally.

5. When the crust has cooled, pour the ganache layer over the top. Then, place the crust and ganache into the freezer for 30 minutes, or until ganache appears still.

6. While crust and ganache is chilling, cut marshmallows in half lengthwise. When the crust is finished, place marshmallows on top of ganache, the round side facing up. Turn the oven to “Broil” and place the pan in the oven for 30-45 seconds. Watch carefully as marshmallows can easily burn!

7. Optional Paleo Caramel Sauce: In a small saucepan over medium heat, combine 1 14-oz. can full-fat coconut milk, maple syrup, vanilla extract, and 1 Tbsp. coconut oil, butter, or ghee. Add in sea salt. Bring the mixture to a boil for 2-3 minutes while stirring, then reduce the heat and let simmer for 4-5 minutes.

It’s best to serve these to a crowd of hungry friends at a summer barbeque or around a campfire! These last for up to a week when stored in an airtight container; but you won’t be able to keep people away from them for that long. Enjoy!