A gluten free holiday or anytime treat the entire crowd will enjoy! Lightened up with half the sugar of a traditional cake bar, this recipe is sure to satisfy a sweet tooth, healthfully!
1/2cup butter*I use a light, plant based spread like Earth Balance
2/3cupcane sugar
1teaspoonvanilla extract
1largeegg
1/2cupcocoa powder
1cuppecan flouror alternative gluten free flour
1/2teaspoonbaking soda
1/3cupmini marshmallows
1/2cupcocoa powder
Instructions
Preheat oven to 350 degrees F.
Using a stand mixer, add the butter and sugar and beat together on speed 2 to 3 with the mixing attachment.
Add in the vanilla and egg and continue to mix on speed 2 until combined. Stop mixer and add in the cocoa powder, pecan flour and baking soda. Mix again using speend 2 to 3.
Once combined, pour batter into a greased, 8x8-inch oven safe baking dish. Sprinkle marshmallows over the top.
Bake for 35 minutes.
Remove from oven and let cool 10 minutes before slicing. Store in the refridgerator for 10 days or on the counter for 7.
Nutrition Facts
Hot Chocolate Cake Bars with Marshmallows
Amount Per Serving
Calories 192Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 38mg13%
Sodium 123mg5%
Potassium 116mg3%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 12g13%
Protein 4g8%
Vitamin A 262IU5%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.