Fudgy S'More Bars

I was very excited to put this one together. The picture makes it look heavenly & delicious. However we quickly learned that if you are going to use gluten free ingredients, you must be certain not to mess up. If the smallest thing goes wrong, it seems to have lasting effects on the dessert outcome. We were doing a lot of baking on this day & I forgot that this crust needed to be baked before adding the top. I thought this turned out awful, but Mom & everybody else who tried it, loved it. I could only taste the bean after taste, something I want to rid out of our desserts.

Fudgy S'More Bars

(makes 32 bars, prep time: 20 mins, start - finish: 1 hr 35 mins)

Crust:

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

3/4 c. garbanzo flour

1/4 c. sorghum flour

1/4 c. superfine sugar 

(be sure to sift the dry ingredients together)

1/2 c. butter

Topping:

4 c. mini marshmallows

3/4 c. candy-coated chocolate pieces

1/4 c. hot fudge topping, heated

1. Heat oven 350F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat crust ingredients w electric mixer on low speed until coarse crumbs form, scraping bowl occasionally. Press mixture evenly in bottom of pan.

2. Bake 20-25 minutes or until golden brown. Sprinkle marshmallows evenly over crust; bake 1-2 minutes longer or until marshmallows begin to puff.

3. Sprinkle chocolate pieces evenly over marshmallows; drizzle warm topping over top. Cool completely, about 1 hour. Cut into 8 rows by 4 rows.