Deliciously Easy Low Carb S’mores Cookie Bars

Deliciously Easy Low Carb S’mores Cookie Bars

Almost no bake… this recipe can be whipped up in a few minutes. Its a winner and could easily become one of your favorites if you love the flavor of Smores as these bars are very similar, with a velvety rich chocolate filling inside a graham cracker crust, topped with a toasted marshmallow cream.

The flavor is a velvety chocolate. Perfect for everyday and special occasion snacks and dessert. Its great to have something to look forward to that’s so decadent tasting yet legitimately low carb, easy to prepare and calorie wise. Enjoy!

Ingredients:

1 – Carb Counters™ Graham Cracker style pie crust mix

Filling:
4 ounces Carb Counters™ Chunkies™ chocolate chunks
¼ cup Carb Counters™ Whip it up™ VANILLA Flavor
½ cup water
1/3 cup Sugar Not™ Spoonful™


Toasted Marshmallow Crème Meringue Topping:

2 large raw egg whites
2 teaspoons Whip it Up™ vanilla Flavor
2 Tablespoons Sugar Not™ Spoonful™

Directions

Preheat oven to 375°.

Prepare the pie crust according to label directions, using 2 tablespoons melted butter.
Fluff with fork to mix. Remove 1/3 cup of prepared mix and set aside. Spoon remainder of pie crust mix into 8” or 9” baking pan and using a piece of plastic wrap, press firmly into the pan bottom, to form a crust.
For S’mores bar filling, melt chocolate Chunkies™ for minute or two in microwave in medium size bowl or on stovetop in small saucepan, if desired. Whisk together Whip It Up™ with water until blended and whisk into melted chocolate just until smooth and well blended. Stir in Spoonful™ and spoon onto graham cracker crust in pan.

Using the 1/3 cup reserved pie crust crumbs, sprinkle across the top of the chocolate filling. Place filled pan in oven, (while oven is preheating is ok) while you are whipping the meringue topping.
For Toasted Marshmallow Meringue Topping:

Place raw egg whites in medium mixing bowl. Beat just until shiny peaks form (2-3 minutes).
Sprinkle Whip it Up™ over top and on low speed, beat less than ½ minute - JUST UNTIL MIXED IN. Add Sugar Not™ sweetener and continue beating on low a few seconds more. JUST UNTIL MIXED IN – do not overbeat.

Baker’s Tips This is a very easy recipe, just be sure not to substitute the sweetener, as most of the low carb sweeteners available are made with erythritol (a sugar alcohol) that does not completely blend in and will recrystallize causing an undesirable crunchy taste texture. Spoonful™ contains no sugar alcohols, is all natural, dissolving rapidly like sugar upon heating .The Whip it up™ acts as a meringue stabilizer.
Carefully, using hot pads, remove filled pan from oven, and spoon meringue completely over filling, all the way to the edges. Using hot pads (pan is still hot), return pan to oven and bake for 10 minutes, or until peaked tops are richly browned and marshmallow meringue surface is light golden.

For warm, ooey,- gooey “S’mores” bars, cool for 10 minutes before cutting and serving. Or cool bars and chill in fridge. Reheat bars if desired. Serve chilled or at room temperature, also. Bars may be frozen in covered baking pan or tightly sealed container up to 3 months.
Makes 9 rich cookie bars, less than 4 carbs and 177 calories per bar.

Variations:

Add ¼ cup whipping cream to filling.

Use chocolate flavor Whip It Up™ and 2 ounces Chunkie’s™ (reduce Spoonful™ to
¼ cup.

Add ½ cup unsweetened coconut flakes and/or ½ teaspoon cinnamon to crust mix.
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