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Peanut Butter S’mores Cookie Bars

This blog post is a bit of a directional shift for A Healthy Hint. We are not offering healthy hints in this post, because we instead want to share something that makes us simply happy. Sure, we love eating healthy and find comfort in our eating routine, but sometimes we recognize that balance is a very important part of this health journey. That said, we bring to you: Peanut Butter S’mores Cookie Bars. This particular recipe uses healthy substitutions such as coconut sugar, stevia, and almond flour, making it slightly more health conscious, but this is by no means a healthy recipe. We made this for our own mental health: we wanted a treat, therefore we made some. And they were DELICIOUS. We have no regrets about treating ourselves every once in a while, and it is completely okay for you to do so, too. In the words of the great Tom Haverford and Donna Meagle: treat yo’ self.

For this recipe, we recommend you have a bucket or perhaps a soft towel handy to wipe the drool away from your mouth as you go through this recipe and post. You have been warned.

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Peanut Butter S’mores Cookie Bars

INGREDIENTS
1 ½ cups gluten free all-purpose flour
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup coconut brown sugar
¼ cup coconut sugar
2 large eggs
3 teaspoons vanilla extract
2 cups stevia sweetened dark chocolate chips
7 ounces marshmallow fluff
2 cups peanut butter chips
1 cup gluten free graham cracker crumbs

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9×9 inch pan with non-stick baking spray.
2. Combine flours, baking soda, baking powder and salt in a large bowl. Stir to combine and set aside.
3. In a large mixer, add butter and sugars and mix until fluffy. Add the eggs, one at a time. Add the vanilla and combine.
4. Add the dry ingredients a little at a time and mix until just combined. Fold the chocolate chips into the batter.
5. Spread half of the cookie dough to cover the bottom of the pan.
6. Sprinkle peanut butter chips and graham cracker crumbs on top of the cookie dough.
7. Spread the marshmallow fluff on top of the graham cracker crumbs.
8. Taking one spoonful at a time, evenly distribute the cookie dough on top. Press down on the cookie dough to cover the pan completely.
9. Bake for 25-30 minutes or until edges are slightly brown.

NUTRITIONAL INFORMATION Yield: 25 Servings
Amount Per Serving: Calories: 260, Total Fat: 14g, Saturated Fat: 9g, Cholesterol: 30mg, Sodium: 108mg, Total Carbohydrates: 34g, Dietary Fiber: 1.5g, Total Sugars: 15g, Protein: 5g

Let us know what you think of this recipe in the comments below!

XO,

Amanda and Christina

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