Soon I’ll be headed off back to college so my current goal is emptying out my fridge, freezer, and pantry of anything perishable. It’s taken a lot of self control, but I’ve shied away from the grocery store for the past few weeks. Yesterday was a friend’s birthday, and I wanted to bring something sweet, so I decided to throw together whatever leftover ingredients I could find.
These bars are truly a strange assortment of ingredients . They have graham crackers, speculoos cookies,frozen bread crumbs from making these vegan sandwiches, gelatin-free marshmallows, salted premium butter, earth balance, aquafaba, toasted pecans, frozen Upick strawberries, homemade chocolate shell, flour, brown sugar, and baking powder. Granted, it’s hard to mess up a combination like that.
The slight acidity of the strawberries brings a welcome freshness to the sweetness of the marshmallows and graham crackers. They’re a little chewy, a little gooey, a little crispy, and tasty all around.
Everything Strawberry S’more Bars
Crispy chewy soft cracker cookie bars – good enough to make by itself tbh
In a food processor pulse until crumbs:
- 1/2 cup packed brown sugar
- 3/4 cup all purpose flour
- 8 oz cookie crumbs (I used 5 oz, aka 1 sleeve, graham crackers, 2 oz plain bread crumbs, and 1 oz speculoos cookies)
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup premium salted butter and/or earth balance (I used 1 stick earth balance & 1/4 cup premium salted butter)
Pulse until sandy textured. Add:
- 1 egg or 3 tbs aquafaba(I used aquafaba)
Pulse until large clumps start to form.
Press 2/3 of the dough into the bottom of an 8×8 pan. I recommend lining the pan with parchment paper by cutting 2 strips of parchment, 8 inches wide and 12 inches long each, and laying them perpendicular in the pan. This prevents the marshmallow filling from sticking.
On top of the batter, scatter:
- ~1/2-3/4 cup good quality chocolate chips or chunks
- 1/2 cup toasted pecans, chopped (I toasted them in a nonstick pan for a few minutes)
Store the 1/3 remaining dough in the fridge while preparing the strawberry marshmallow filling.
Strawberry Marshmallow Filling*
Note: Alternatively, heat up 2/3 cup strawberry jam and proceed to the marshmallow step.
In a saucepan, combine:
- 1/4 cup brown sugar
- 8 oz frozen or fresh strawberries
Cook until most of the water has been boiled away, about 15 minutes. Stir in:
- 3/4 cup large or small marshmallows (~6 oz)
Stir until the marshmallows are mostly melted. Little chunks are ok and will add nice variation to the final bars.
Spread the strawberry marshmallow filling over the dough. Scatter the remaining dough on top in ~2 tsp chunks.
Bake the bars at 375 degrees for 25-30 minutes, or until the top dough is lightly golden brown. Let the bars cool completely before removing from the pan, and refrigerate before cutting. Enjoy!