Cookies & Crème Indoor S'mores

Name: Cookies & Crème Indoor S'mores
Ingredients: 3 tbsps coconut oil, melted; 1 tsp molasses; 3 tbsps honey or agave; 1 tbsp almond milk; 2 1⁄2 cups almond flour; 1⁄2 tsp baking soda; 1 tsp cinnamon; Flour to roll out dough (tapioca or arrowroot starch); Marshmallows; LILY'S Cookies & Crème White Chocolate Style Bar

That's right... you can make these all year round!

Ingredients & Directions

Ingredients

For The Graham Crackers:
3 tbsps

coconut oil, melted
1 tsp

molasses
3 tbsps

honey or agave
1 tbsp

almond milk
2 1⁄2 cups

almond flour
1⁄2 tsp

baking soda
1 tsp

cinnamon
Flour to roll out dough (tapioca or arrowroot starch)
To Top:
Marshmallows
LILY'S Cookies & Crème White Chocolate Style Bar

Directions

Equipment Needed 

oven

bowl

whisk

parchment paper

baking sheet

Preheat oven to 350F. In a bowl, whisk together the coconut oil, molasses, honey, and almond milk until well combined.

Fold in the almond flour, baking soda, and cinnamon and stir until no flour clumps remain.

Roll out the dough into a large rectangle about 1/4 of an inch in thickness onto a lightly floured piece of parchment paper (use half the dough at a time). Trim the edges then make a cut with a knife down the middle on the long side. Slice the shorter side into thirds so you are left with 6 squares. Bake for 18-20 minutes until the edges begin to brown. Let cool before transferring to a baking sheet for s'mores.

On a baking sheet or pan, line graham crackers along the bottom. Place a large marshmallow on top of each graham cracker square and place in the oven on low broil for 3-5 minutes. To get a char on top, increase temperature to high broil for 30 seconds.

Remove the baking pan from the oven and place a piece of LILY'S Cookies & Crème White Chocolate Style on top of the marshmallow. Follow with another graham cracker square on top to sandwich the marshmallow and chocolate together, and enjoy!

Recipe contributed by The Fit Peach.