Vegan Smores Bark With Caramelized Graham Crackers Food

VEGAN S'MORES BARK WITH CARAMELIZED GRAHAM CRACKERS

Steps:

• Line a half sheet pan with parchment paper and set aside. Place a smaller sheet pan on the counter near the stove and place a sheet of parchment paper on it as well.
• Set a small saucepan over medium-high heat and add the vegan butter. Once the vegan butter is melted add the coconut palm sugar and pinch of salt. Stir to combine with a rubber spatula until sugar is dissolved and starting to foam. Bring the mixture to a boil. Keep stirring and cooking this mixture for about 2-3 minutes, or until the caramel is pulling away from the sides of the pan as you stir and is totally homogenous.
• Remove this mixture from the heat and stir in the crushed graham crackers. Quickly stir to evenly coat the pieces. Scrape the caramelized graham crackers out onto the smaller, parchment lined baking sheet, spreading them out as much as you can. Place the whole baking sheet in the fridge and chill until all of the pieces are firm. Once firm, roughly chop the caramelized graham crackers.
• While the caramelized graham crackers are cooling, melt the chocolate in a double boiler setup. Once the chocolate is fully melted and fluid, scrape it out onto the parchment-lined half sheet pan, spreading it out into an even layer. You should have a 1-2 inch empty border surrounding the whole piece in the half sheet pan.
• Quickly top the chocolate with the caramelized graham crackers and marshmallows. Sprinkle a bit of salt if you like.
• Place the vegan s'mores bark into the fridge until completely firm, about 1 hour. Then, break the vegan s'mores bark into smaller pieces. Store in the fridge for up to 1 week!

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!