Not that you need to make these vegan because you can switch these ingredients up real easy but I needed to make them dairy free because I wanted to eat them!
I love National S’mores Day and all these other ridiculous food holidays but during summer and especially to end out summer, a S’more just sounds right. It’s got the perfect ration of graham cracker crumbles to melty chocolate and oozy marshmallow. So enjoy with your loved ones or eat the entire tray by yourself.
1 1/4 c all purpose flour
3/4 cups graham crackers (blended into crumbs)
1/4tsp baking soda
1/4 tsp salt
1/2 cup coconut butter
1/2 c light brown sugar
1/4 c sugar
1 tsp vanilla extract
1 jar marshmallow creme
bag of vegan chocolate chips
1/3 c cookie butter (optional)
- Preheat oven to 350 degrees. Line 8×8 baking sheet with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper.
- In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
- Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish. Spread the cookie butter over the dough as much as you can, it doesn’t need to be perfect. Place chocolate chips all over cookie butter layer. Top chocolate with marshmallow fluff, spreading into an even layer. Top marshmallow fluff with the rest of the dough. Bake in preheated oven 27 – 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares and store in an airtight container.