Ingredients
Scale
Bottom Layer
- 1 cup oat flour (rolled oats blended into flour)
- 1 cup graham flour (graham crackers blended into flour)*
- 1 tsp baking powder
- Sea salt to taste
- 1/2 cup cookie butter
- 1/4 cup apple sauce (I used unsweetened)
Marshmallow Middle Layer
- 1 cup semi sweet chocolate chunks
- 1/4 cup cookie butter
- 1 cup mini marshmallows
Topping
- 1/2 cup roughly chopped graham crackers
- Melted cookie butter
Instructions
- Preheat oven to 350 degrees farenheit. Line an 8×8 baking tray with parchment paper and set aside.
- In a large bowl combine your bottom layer dry ingredients. In a seperate bowl, whisk together your cookie butter and apple sauce with a fork until fully blended. Pour into dry ingredients and stir until a dough forms. Press dough down evenly onto your baking tray and set aside.
- In a microwave safe bowl melt together your dark chocolate chunks and cookie butter from the middle layer ingredients. Do this in 30 second increments, it should be done after about a minute. Stir and pour over your bottome layer so it evenly covers. Spread marshmallows over the melted chocolate.
- Add crushed graham crackers to the top of the mellows and bake in the oven for 25 minutes. Once done, allow to coole for atleast 30 minutes before cutting into squares. You need to allow time for the bars to set completely. You can dive into these sooner but it will just be gooey, and super delicious.
- Drizzle melted cookie butter over bars and serve!
Notes
Makes 9 large squares. You can cut them smaller if you prefer.
Bars stay fresh in an airtight container at room temperature for up to a week.
*For the graham flour, I simple blended graham crackers until a flour formed. This barely took 15 seconds. I used Annie’s Homegrown Honey Bunnygrahams.