Chocolate Gingerbread Toasted Marshmallow Bars

Recipe

Chocolate Gingerbread Toasted Marshmallow Bars

Prep time: 30 minutes

Cook time: 30 minutes

Serving size: 16

Difficulty: Medium

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A delicious twist on a holiday classic - these bars feature chewy gingerbread, gooey chocolate, toasted marshmallow, and Purely Elizabeth Chocolate Sea Salt Probiotic Granola.

Whether you're making this festive treat for yourself or a crowd, these gingerbread bars are sure to evoke the nostalgic feeling of being home for the holidays.

In this recipe

Ingredients

¼ cup coconut oil, melted

¼ cup molasses

1 egg, room temperature

1 tsp vanilla extract

⅓ cup coconut sugar

1 ½ cups almond flour

¼ cup tapioca flour

1 tsp cinnamon

¼ tsp ginger

¼ tsp pumpkin pie spice

¼ tsp salt

1 tsp baking powder

¾ c Purely Elizabeth Chocolate Sea Salt Granola

½ cup chocolate chips

1 cup vegan mini marshmallows (Dandies)

Directions

Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper.
In a mixing bowl, whisk together the oil, molasses, egg and vanilla.
In another bowl, stir together the coconut sugar, almond flour, tapioca flour, spices, salt and baking powder.
Add the wet ingredients to the dry and stir until a thick dough forms. Fold in half of the granola and then press the dough evenly into the prepared pan.
Bake the gingerbread bars for 24-25 minutes.
Remove from the oven and turn the oven to high broil.
Top the bars with the chocolate chips, granola and marshmallows. Return to the oven for 3-5 minutes and marshmallows are toasted (be careful they don’t burn).
Let the bars cool for at least 30 minutes before cutting into 16 pieces and serving.