These bars feature a soft, cookie crust with a sweet, vanilla marshmallow filling and topped with a crunchy cashew-chocolate ganache. It’s good enough to be served all year but is great in the fall, when smore’s are on everyone’s mind. Make these up quick and you won’t have quite the mess as with typical smores! Makes about 12 servings
1/2 cup cashew butter
1/3 cup coconut sugar (or honey)
1/4 cup almond flour
1/2 cup water, divided
1.5 Tbsp gelatin
3/4 cup honey (or maple syrup)
1/4 tsp sea salt
Cashew Chocolate Topping
1 cup chocolate chips or chunks
2 Tsp coconut oil
1/2 cup chopped cashews
1/2 tsp sea salt
- In a bowl, stir together cashew butter, sugar, egg and flour in a bowl until smooth. Spread into a greased 8×8 baking sheet and bake at 375F for about 10 minutes. Remove from heat and let cool.
- In a mixing bowl, add 1/4 cup water and sprinkle over gelatin for filling. Let rest about 5 minutes. In a small saucepan, bring remaining 1/4 cup water, honey and salt to a rolling boil. Let boil for about 8-15 minutes or until temperature reaches 240F (using a candy thermometer).
- Turn on mixe (with whisk attachment) and slowly pour in hot honey mixture. Continue mixing until mixture is light, white and frothy – about 7-9 minutes. Spread marshmallow filling over cooled crust.
- Meanwhile, melt chocolate chips and coconut oil in a large bowl in microwave on high for about 45 seconds, stirring halfway through. Pour melted chocolate mixture over marshmallow filling. Top with cashew pieces and sprinkle with sea salt. Let set about 2 hours.