Gluten-Free S'mores Bars

Photo: Glenda Embree

This time of year, outdoor entertaining and barbecues are a typical event when we have family gatherings or get-together with friends. Sometimes we gather for a huge meal and lots of visiting around the table. Other times, an appetizer or snack buffet set up near the fire pit is more our style. When putting together a menu I try to be more aware of food allergies and sensitivities, than in the past. Having some gluten-free snacks on hand is a must.

A favorite gluten-free snack for our family is quick and easy Gluten-Free S'mores Bars. Everyone loves s'mores and they're a natural choice around the fire pit on summer evenings. But those with gluten intolerance aren't able to have the graham crackers. These simple bars are a delicious substitute that my husband, kids and grandkids devour whenever I make them. No one misses the graham crackers. The ooey, gooey, melty marshmallows and chocolate are what s'mores are all about and these bars deliver both! Plus, the crisp, crunchy cereal adds the perfect balance of palate-pleasing texture.

Tip! Check labels when you buy your ingredients. Even though rice is naturally gluten-free, rice products are often processed in the same facilities where wheat products are made. You can be sure that General Mills Rice Chex cereal is gluten-free, as are Hershey's Chocolate Chips and Kraft Marshmallows. But to be absolutely certain, always check the label.

Photo: Glenda Embree

If you have the patience to allow marshmallows to melt slowly, you will have accomplished the most technical part of this recipe. I keep the marshmallows over very low heat and let them melt on their own, stirring occasionally. This low-and-slow method prevents scorching and it means you don't have to stand attentively over the pot. The full meltdown should take 15 to 20 minutes.

Photo: Glenda Embree

Stir the cereal into the gooey marshmallow goodness and continue stirring until all the cereal is coated. Once the cereal is coated, add the chocolate chips. Adding them last means some will melt and swirl into the bars while others will stay almost whole for little pockets of chocolatey heaven.

Put the mixture into a baking dish and allow the s'mores to cool before cutting them into bars. This makes 24 huge teenage-boy-sized bars, 48 perfect-for-everyone-else-sized bars, or 96 one-inch, pop-it-in-your-mouth-sized bars. However you cut them, they'll be a hit and are sure to become a favorite gluten-free treat for summertime.

Gluten-Free S'mores Bars​

2 (16 ounce) bags mini marshmallows
1 (12 ounce) box rice cereal
2 (12 ounce) bags milk chocolate chips
1/2 cup butter, melted

Melt the butter in a large stock pot.

Add the marshmallows to the pot. Reduce heat to low and let the marshmallows to melt, stirring occasionally. This process will take 15 to 20 minutes.

Once the marshmallows are completely melted and smooth, remove the pot from the heat and stir in the whole box of cereal. Continue stirring until all the cereal pieces are completely coated in marshmallow.

Photo: Glenda Embree

Add both bags of chocolate chips and stir to distribute them evenly throughout the mixture.

Spread the cereal mixture into two lightly greased 9 x 13 pans or a half sheet pan. Let it cool. Cut into bars and serve.