It was a sad day indeed, for me, when I found out that marshmallows weren't vegan or even vegetarian friendly. You would never know, tasting them in all their sweet fluffy deliciousness. Needless to say, I was in mourning for weeks. Then, one day not too long ago, I noticed they carried gelatin free/vegan marshmallows at my local health food store. I was so excited, I began plotting how I could use them... and after much planning and trial and error, I came up with these gooey, sticky, chocolatey, bars full of marshmallow goodness... and just in time for us to celebrate National S'mores Day yesterday! Of course, holiday or not, we will definitely be enjoying these all year round...
1 cup whole wheat flour
1/2 cup white flour
2/3 cup brown sugar
1/4 cup coconut oil
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon vanilla
1 tablespoon molasses
1/2 cup Earth Balance Buttery Sticks
2 tablespoons water
1 10 oz bag of vegan marshmallows (I used the Dandies brand)
1 cup vegan chocolate chips
1. Preheat oven to 350 degrees F.
2. Combine flours, baking soda and salt in a mixing bowl.
3. In a separate bowl, mix the oil, vanilla, water and molasses.
4. Pour the wet mixture in the bowl with the dry ingredients and combine.
5. Once everything is mixed, add the Earth Balance and mix until incorporated.
6. Line an 8x8 pan with aluminum foil and lightly oil it.
7. Divide the graham cracker dough in half and pat down half of it in the bottom of the baking pan.
8. Top with the chocolate chips and then the marshmallows.
9. Roll the remaining dough into about 4 flat pieces and place them on top of the marshmallows to create the top layer.
10. Prick tiny holes in the top crust and sprinkle lightly with granulated sugar.
11. Bake for 25-30 minutes. Cover with foil the last 10 minutes so the top won't burn.
12. Once cooled, you can lift the bars out of the pan by the foil and cut to serve.