Being a Girl Scout was one of the highlights of my childhood. I loved every part of it. The badges, the crafts, the camaraderie of the other girls. Our leaders were not only great sports, but game for anything, including camping outside with a bunch of squealing little girls. I learned to ice skate, to pitch a tent, to whittle, and to make s’mores. (Those deliciously, sticky treats every self-respecting Girl Scout knows all about.) =) Around the campfire we sat on our sit-upons, singing songs and telling ghost stories as we roasted marshmallows, dropping some and burning others, before placing them between graham crackers and a chocolate bar, if we hadn’t already gobbled them up. These bars are my take on those memory-filled treats. And while they aren’t made with marshmallows and don’t require a campfire, they are somehow reminiscent of the flavors I associate with the s’mores I enjoyed as a girl.
- gluten free graham crackers - 1 (8 oz.) package
- gently melted coconut butter, unsalted butter or unsalted vegan butter - 1/2 cup
- chopped pecans (almonds or macadamia nuts would also work) - 1/3 cup + 1 Tablespoon
- dark or semisweet chocolate - 1/2 cup
- unsweetened shredded coconut - 1/3 cup
- *canned unsweetened coconut milk - 3/4 cup
*PLEASE make sure you use *canned* coconut milk and not that from a carton. I personally like to use Thai Kitchen (unsweetened) coconut milk (as seen in My Pantry).
Preheat oven to 350 degrees Fahrenheit. Prepare 9" x 9" baking dish by covering the bottom and sides with aluminum foil - pressing into place and allowing enough to hang over the ends for lifting free of the baking dish. Crush the gluten free graham crackers. You can place them in a sealed plastic bag and roll over them with a rolling pin to smash them. Or you can pop them in the blender and give them a whirl. Then mix them together with the melted oil or butter and press into the bottom of the prepared baking dish. Next, layer the chocolate chips, coconut and finally the chopped pecans.
Drizzle the canned coconut milk evenly over the top. Bake for 40 - 45 minutes. Cool on a rack and then pop into the fridge. This makes cutting them easier. When you're ready to do that, simply lift the whole thing from the pan and place on a hard surface. Cut into the desired number of pieces and enjoy! =)
Gluten-free Wednesdays - glutenfreehomemaker.com