Easy Grain Free S’mores Bark (Edit recipe)

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Whether you are attending or hosting a summer cookout, this easy gluten and grain-free S'mores bark is the perfect sweet treat to put out for guests. It's a recipe that doesn't really need a recipe. You can have fun with this one, and add the cookie crumbles and marshmallows just by feel. Any skill level for cooking can make this recipe, and your guests will be blown away by the texture and flavor combinations! It will quickly become your favorite easy treat!

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PREP TIME

2 hours

COOK TIME

20 minutes

INGREDIENTS

Serves: 10

Ingredients

14 oz Semi-Sweet Chocolate Chips, plus 1/4 cup for topping (one bag of chocolate chips plus another 1/4 cup
1.5 cup Honey Cinnamon Sweet Thins (Simple Mills), broken into pieces and crumbles
1 cup Marshmallows (gluten-free), Dandies mini marshmallows
1/2 tsp Primal Palate Cinnamon Sugar Cookie Blend
1/2 tsp Primal Palate Kosher Flake Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper and set aside.
Prepare a double boiler by placing a glass bowl over a medium saucepan of bubbling water on the stove.
Pour 10 ounces of chocolate chips into the bowl, and allow them to gently melt, while stirring often.
Place the Simple Mills Sweet Thins into a bag, and crush with a wooden spoon or kitchen mallet.
Once the chocolate is fully melted. Remove the bowl from the pot, and wipe any condensation from the bottom of the bowl so that it doesn't drip onto the baking sheet.
Stir in 1 1/4 cup of the crushed Sweet Thins, and 1/2 a cup of mini marshmallows.
Pour the chocolate mixture out onto your lined baking sheet, and smooth into an even layer. This will not coat the entire baking sheet.
Top the bark with the remaining 1/2 cup of mini marshmallows, and then using a kitchen torch or the broiler of your oven, lightly torch the marshmallows on top.
Sprinkle the 1/4 cup of chocolate chips on top, along with the remaining 1/4 cup of Sweet Thins crumbles and dust.
Sprinkle the bark evenly with the Cinnamon Sugar Cookie Blend, and Kosher Flake Salt.
Place in the fridge for at least 1 hour, or overnight to set. Keep refrigerated until serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	23 g
Carbohydrates:	46 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	4 g
Sugars:	27 g
Calculated per serving.