Gluten Free S'mores Revel Bars with Rolled Oats
Two layers of chewy oatmeal cookies sandwich a layer of decadent fudge with a torched marshmallow topping.
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Equipment
- Mixing Bowl
- saucepan
- 9x13 baking dish
Ingredients
Rolled Oat Cookie Bars
- 1 cup Dairy Free butter, room temperature
- 2 cups Gluten Free flour
- 3 cups quick cook rolled oats
- 2 eggs
- 2 cups brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 cups mini marshmallows (for topping)
Chocolate Layer
- 3/4 cup Dairy Free dark chocolate chips
- 3/4 cup Dairy Free semi sweet chocolate chips
- 1 tsp vanilla extract
- 11 oz sweetened condensed coconut milk
- 2 tbsp Dairy Free butter
Instructions
- Preheat the oven to 350 degrees.
- Spray your 9x13 baking dish with nonstick spray.
- In a mixing bowl add your sugar, eggs, and butter. Stir together until smooth and the sugar is completely incorporated.
- Add the remaining ingredients, minus the marshmallows, and fold in until combined.
- Add all of the ingredients for the chocolate layer to a pot over low heat.
- Continually stir until the chocolate chips are dissolved and it's silky smooth. Remove from the heat.
- Spread 3/4 of the rolled oats cookie layer into the pan, pressing down to make it even.
- Pour the chocolate layer over the top and using a spatula evenly smooth it out.
- Break up the remaining rolled oats dough and sprinkle over the top of the chocolate.
- Bake for 20-30 minutes until the top is golden brown.
- Sprinkle the marshmallows over the top and turn oven to low broil. Return to oven for 1-2 minutes until the marshmallows are light brown.
- Allow to cool before cutting. Enjoy!
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