Chocolate Marshmallow Graham Bars

Makes 9 large bars

■1 cup flour (I used all-purpose)

■1 cup bread flour

■1/2 cup rolled oats

■1 cup dark brown sugar

■1 teaspoon baking soda

■1 teaspoon salt

■1/2 teaspoon cinnamon

■7 tablespoons butter, chilled

■1/3 cup maple syrup

■5 tablespoons milk

■2 tablespoons vanilla extract

■chocolate pieces and marshmallow

1. Preheat your oven to 350 degrees F and lightly grease a 9×9 inch glass baking pan. Use a food processor to pulse the rolled oats into a powder/flour.  In a large bowl, whisk the flours, oat powder, brown sugar, baking soda, salt, and cinnamon together.

2. Cut in the butter and mix with your fingers until it resembles a coarse meal. (I used the food processor again for this – I just cut up the butter into small pieces and processed both the flour and butter pieces together for about 15 seconds.)

3. In a small bowl, whisk together the almond milk, vanilla extract, and maple syrup. Add this mix to the large bowl and bring together until just combined.  Knead it together for a minute or so.  It will be extremely sticky – add a little more flour to the batter, or coat your hands heavily with flour, or use a strong wooden spoon to avoid batter all over your fingers!

4. Plop dough ball into baking pan and press until evenly distributed.  Bake for 15 to 20 minutes. A toothpick should come out clean (but middle should be somewhat sticky, not over-dry).  I baked mine for about 15 minutes and they were underdone.  However, when refrigerated for a few hours, they set up nicely, similar to a blondie.

5. After refrigerating for a few hours, cut the graham bars and top each one with a few pieces of chocolate and one marshmallow.  Broil (I used the “high broil” setting on my oven) for about 3 minutes, checking back frequently so you don’t burn the marshmallows.  When just slightly golden brown, remove from the oven and enjoy!

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