Monica's Mixing Bowl

(Gluten Free)

• Ingredients:

  • 1 tsp baking powder

  • 1 ¼ cup ground graham crumbs (about 1 sleeve of graham crackers ground in a food processor)

  • 3 ½ cup puffed rice

  • ½ cup ground almonds

  • 1½ cup chocolate chips (I prefer mini)

  • 1/3 cup butter or (vegan margarine if dairy free)

  • 1/3 cup agave nectar

  • 1 egg (beaten)

  • Marshmallows for topping

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• Directions:

1. Preheat the oven to 350°. Line a baking pan with parchment paper.

2. Pulse one sleeve of graham crackers in a food processor to make about 1 ¼ cup graham crumbs. Pulse ½ cup almonds to make a fine almond meal.

3. Combine graham crumbs, baking powder, puffed rice, ground almonds, and ½ cup of the chocolate chips.

4. Melt butter on the stovetop.  Once melted, remove from heat and let cool.  Add in the agave nectar and beaten egg.  Mix to combine.  Pour over dry ingredients and stir to combine.

5. Pour the mixture into the prepared baking pan.  Gently use a rubber spatula to spread the mixture evenly.

6. Bake for about 25-30 minutes until the edges are brown.

7. Let cool completely.  Melt remaining 1 cup chocolate and spread over the top of the bars.  When the chocolate is still wet, top with marshmallows, covering the top completely. Let cool to set.

8. Using a kitchen torch, gently “toast” the marshmallow topping.  Enjoy your healthy s’more crisp bars!