I should never plan an exact day to post a recipe. I have a habit of promising that on Instagram and I swear, it’s like I jinx myself every time. It never happens when I say it’s going to happen. Which is SO unlike my personality.
This recipe was supposed to go up yesterday but…more baking happened, then I decided to make a big roast with veggies for Linner, then all of a sudden it was 5:00 and I realized I hadn’t even showered yet! We needed to deliver Christmas treats to some of our friends because fresh is best you know especially for the deliverer, so I quickly cleaned up and off we went. After we visited with friends here and there, we decided to do a Christmas light tour around town. After being busy for 14 hours straight, by the time we got home I was so worn out my husband took my boots off for me.
Recipe postponed until today.
I woke at the crack o’ dawn this morning to work on all the recipes I promised to share and wouldn’t you know it…the dropbox “thingy” (don’t roll your eyes at me) didn’t work right and my one hundred and something holiday baking photos didn’t upload to my computer. I have a new computer my son gave me and it doesn’t have all the ports my old one had to plug my phone in so…gasp in horror…I had to figure out the whole dropbox glitch by myself. You know when you have technical problems and you try 45 random different things to make it work the way you want it to? Well, I did that and for some reason I was able to get selected photos to upload. Hopefully that same issue won’t happen again because I don’t have the slightest idea how I figured it out.
To top it off, once the photos were finally finished uploading, I sat down to begin the recipe post – and had to let both dogs outside not once, but five different times. There must have been deer out there that I couldn’t see because the dogs didn’t even mind braving the rain over and over again. I guess I just need to keep in mind that life happens and recipes will be posted when they get posted.
One day late isn’t too bad and this recipe is well worth the wait. It combines all the yummy things into one delicious bite.
Gluten Free & Dairy Free Caramel Bites
Preheat oven to 350 degrees and line a 9×11 pan with tinfoil (sprayed) and parchment paper.
For The Crust:
1 Box of S’Moreables Gluten Free Graham Style Crackers
6 Tablespoons of Dairy Free Butter, melted
1/3 Cup Coconut Sugar
1/2 teaspoon of Ground Cinnamon
For The Topping:
1/2 Cup of Dairy Free Butter
3/4 Cup of Packed Brown Sugar
1 teaspoon of Ground Cinnamon
1 teaspoon of Pure Vanilla Extract
2 1/2 Cups of Miniature Marshmallows
3/4 Cup of Sliced Almonds
1 Cup of Unsweetened Flaked Coconut (I used Let’s Do Organic)
Pulse the graham crackers in a food processor until they turn into fine crumbs. Add the 6 Tablespoons of melted butter, the sugar, and the cinnamon and pulse until it all comes together.
Press the crust tightly into the pan (I used my fingers and then went over it with the bottom of a glass), sprinkle the marshmallows, almonds, and coconut over and set aside.
In a medium sauce pan melt the 1/2 cup of butter, the brown sugar, and the cinnamon over medium heat. Whisk until the butter and sugar are melted, it is ready when the mixture is thoroughly combined (no butter floating on top) and the sugar is no longer grainy. Remove from heat and whisk in the vanilla. Drizzle over the top of the marshmallows, almonds, and coconut.
Bake for 20 minutes until the top is lightly golden. Cool completely. When ready to slice, remove the mixture from the pan with the tin foil. Fold down the sides of the foil and parchment and cut into bite sized pieces with a sharp knife.
These bars are very rich and I often mail them and deliver them to friends in goodie boxes so after cutting them, I like to place them on a couple of paper towels for 30 minutes (no more than 30 minutes though because they’ll stick) before boxing. It helps remove any extra butter that may transfer in the packaging.