Fresh Milled Flour S'mores Bars
These Fresh Milled Flour S'mores Bars are soft, chewy, and perfectly ooey gooey. Made with freshly milled wheat, graham crackers, melty chocolate, and marshmallows, they taste just like a classic campfire s'more in an easy dessert bar.
Servings 16 bars
Equipment
- Grain mill
- Kitchen scale
- Stand mixer or hand mixer
- 8x8 baking dish
Ingredients
- 130 g soft white wheat berries (or another soft wheat of choice)
- 1 cup graham cracker crumbs about 7 full graham crackers
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) butter softened or melted
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup mini marshmallows
- ¾ cup chopped milk chocolate bar or milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Mill the soft white wheat berries on the finest setting of your grain mill.
- Place the graham crackers in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place them in a zip-top bag and crush them with a rolling pin until finely crushed.
- In a small bowl, whisk together the freshly milled flour, graham cracker crumbs, baking powder, and salt.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients and mix just until incorporated.
- Gently fold in the mini marshmallows and chocolate until evenly distributed throughout the dough.
- Spread the dough evenly into the prepared baking pan.
- Bake for 25–28 minutes, or until the edges begin pulling away from the sides of the pan and the top is lightly golden brown and puffed.
- Allow the bars to cool in the pan for 20-30 minutes before slicing. They'll still be wonderfully gooey but will hold together much better once they've had a chance to cool slightly.
Notes
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the bars well once completely cooled and freeze for up to 3 months. Thaw at room temperature before serving.