Salted Caramel S'mores Bars

• 1 cup gluten free oat flour
• 1 cup almond flour
• 1/4 cup warm melted vegan butter
• 1/4 cup warm maple syrup
  

• 1/4 cup vegan butter
• 1/4 cup maple syrup
• 1/2 cup cashew butter
• 2 tsp vanilla extract
• 1/4 tsp sea salt

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• 1 cup dark chocolate chips
• 1 tbsp coconut oil
• 1 1/2 cups vegan mini marshmallows

Chill in the fridge, then let sit out for 10-15 minutes before serving!

1. Start by preheating your oven to 350 degrees Fahrenheit. Then, like an 8x8 baking tin with parchment paper, set aside.
2. Then, in a small microwave safe bowl, add your vegan butter and maple syrup, heat in 30 second intervals until melted and warm.
3. Next, in a medium mixing bowl add your gluten free oat flour, almond flour, vegan butter and warm maple syrup. Stir until fully combined and texture is similar to cookie dough.
4. Then, add your shortbread dough to the lined baking tin. Place in the oven and bake at 350 for 15 minutes, or until the edges are golden brown.
5. While the shortbread crust bakes, prepare you salted caramel.
6. To a small pot add your vegan butter, maple syrup, cashew butter, vanilla extract and sea salt. Whisking throughout, heat on low-medium heat until melted.
7. Once the caramel is melted and fully combined, remove from heat.
8. When the shortbread crust is done baking, remove from the oven and let cool for 5-10 minutes.
9. Once crust is slightly cooled, pour over your salted caramel and spread evenly. Place in the freezer to set for about 1 hour.
10. Then, right before your crust and caramel are ready, place your dark chocolate chips in a microwave safe dish with 1 tbsp coconut oil. Heat in 30 second intervals stirring in between, until chocolate is fully melted.
11. Then, remove crust from the freezer and pour over melted chocolate. Spread into an even layer.
12. While your chocolate is still melted, sprinkle over your marshmallows and press down gently into the melted chocolate. Then, using a blow torch, toast the top of the marshmallows (this is optional.)
13. Place back in the freezer to let set for at least another hour.
14. Then, when you are ready to serve, remove from the freezer and let sit for about 10-15 minutes. Then, gently cut into 9 even bars.
15. Serve and enjoy!