After I made the Smore’s Ice Cream, I had some leftover chocolate ganache and almond flour graham cracker crumbles. I vowed to try and make a new recipe with them instead of eating them. That’s how these fruity smore’s bars came to be.
It’s a layer of graham cracker crumble, chocolate ganache, raspberry jam, and finally toasted italian meringue on top. YUM.
I forgot to mention to, it’s no bake! The only thing that has to be “cooked” is making a sugar syrup in a pan on the stove for the meringue. This is a quick throw together dessert.
The layer of chocolate and graham cracker make it really filling and the light toasted italian meringue balances out the heavy chocolate ganache. Perfect for summer nights outside.
Smore's Bars: Graham Cracker Crumble
This gluten free almond flour crumble is a perfect replacement for the graham crackers. It has honey, vanilla, cinnamon, and a little brown sugar added in to give it all those traditional graham cracker flavors.
All you need to do to make it is mix together almond flour, brown sugar, cinnamon, vanilla, and honey until it clumps together in your hands. Then you’ll need a square tin to press it down into an even flat layer so it serves as the crust base.
Smore's Bars: Chocolate Ganache
Next up is the chocolate ganache. It’s super simple and dairy free! All you have to do is combine the chocolate chips, butter, and coconut milk in a bowl and microwave in 20-30 second intervals until it’s fully melted. Make sure to mix it in between each interval, so it melts evenly. You’ll probably only need about 40-60 seconds.
Once it’s melted, pour it right on top of the graham cracker base and stick it in the fridge for about a half hour so the ganache can set. We need the ganache to be solid enough to be able to pour the jam on top of it without it mixing together.
Once the ganache is solid enough, pour on top the desired amount of jam. I used a whole 13oz jar of raspberry jam. I may use half a jar next time. You can try this recipe with strawberry jam, blackberry jam, or even orange marmalade. Think out of the box!
If you try a different type of jam, let me know in the comments how it turned out!
Italian Meringue Topping
Last up is the italian meringue. All it is, is eggs whites, sugar and a little water. You have to combine the water and sugar in a pan on the stove top and cook it on medium heat until it turns into a sugar syrup. You will need it to get to about 240°F.
While the sugar is melting, in a large bowl, beat the egg whites on high until they are white and foamy. Once the sugar is ready (this is the tough part, you might want a second person if you have a heavy pan) you have to slowly pour the sugar syrup into the bowl of egg whites while beating it on low.
After all the sugar is poured it, raise the beater to high and beat for about 5 more minutes until the bowl feels cool and the egg whites form stiff peaks.
Phew! It sounds bad, but it happens quick. Once it’s done you can spread or pipe the meringue on top of the jam layer. If you have a blow torch, use it to toast the top of the meringue and wallah! You have a super fancy summer dessert.
This is one of those, take one bite then can’t stop eating desserts. It’s that good!
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If you’re on a smore’s kick like me, try my homemade smore’s ice cream recipe next! It’s dairy and gluten free as well.
Fruity Smores Bars
- 9 Inch Square Tin
- Mini Blow Torch (Optional)
- 1 13oz Jar Raspberry Jam (or any other flavor)
Almond Flour Graham Cracker Crust
- 2 Cups Almond Flour
- 1 Tsp Cinnamon
- 4 Tsp Brown Sugar
- 4 Tbsp Honey
- 1 Tsp Vanilla Extract
- 1 Cup Semi-Sweet or Dark Chocolate Chips
- ½ Cup Coconut Milk (Full-Fat)
- 2 Tbsp Dairy-Free Butter
- 3 Egg Whites
- 1 Cup Sugar
- ⅓ Cup Water
- Cut out parchment paper to fit into a 9 Inch square tin. Set aside. In a medium sized bowl, mix together dry ingredients for almond flour crust. Add in honey and vanilla and mix with a spoon and your hands until it's all fully incorporated and starts to clump together. Press down into an even layer on top of the parchment paper in the square tin.
- In a large bowl, add the chocolate chips, coconut milk and butter. Microwave for 20-30 seconds. Then take out and mix. Microwave for another 20 seconds and mix again until all the chocolate pieces have melted and the ganache looks glossy. Pour onto the almond flour crust. Place the tin in the fridge for the ganach to set for at least a half hour.
- While the ganache is setting, place egg whites in a stand mixer or large bowl. In a large pan on medium heat, mix together sugar and water. Let the sugar melt into a syrup. With a thermometer, check the temperature of the syrup. When it reaches 238°F, start beating the egg whites on high. Once the sugar syrup reaches 242°F, take off heat and pour slowly into egg whites while beating on low (the egg whites should be white and fluffy looking at this point).
- Continue to beat meringue for about 5 minutes after pouring in sugar syrup, until the bowl no longer feels warm.
- Take tin out of fridge after the ganache has set. Spread raspberry jam on top of ganache, about one half to all of the jar depending on your preference. Then either plop in blobs and spread or pipe the meringue onto the top of the jam layer. Finish off by toasting the top with a mini blow torch. Refrigerate until ready to be eaten.