This is one of the most sublime desserts you’ll ever have. Campfire Bars are paleo, gluten-free, and dairy-free version is comprised of a cinnamon graham cracker crust, with a semisweet chocolate ganache and a sticky toasted marshmallow topping.

I love this layered dessert as a grown-up version of s’mores, and with every bite I can’t believe it’s refined sugar free and grain free. The layers can be prepped in advance of each other. These Campfire Bars are an intricate dessert that require patience - delayed gratification at it’s best (essentially what makes these the grown-up version of s’mores).

THINGS TO KNOW BEFORE MAKING CAMPFIRE BARS:

• Follow the recipe exactly - there is no room for substitutions or equipment swaps. You’ll need a loaf pan and a stand mixer if you want to make these, and unfortunately I don’t have any vegan ingredient alternatives (yet!).

• The toasted marshmallow topping is based off of my 3-ingredient Vanilla Bean Marshmallows (Paleo, GF, DF). The difference here is that we don’t want to make the fluff as thick; we whip it for less time to make the fluff more spreadable as a layer, and when it hardens it will be the texture of a creamier marshmallow (similar to how marshmallows feel after being heated over a campfire). If you over mix, the fluff will turn tougher, but will still be delicious.

• Source good ingredients, especially in terms of the chocolate and vanilla. Use a good quality semisweet chocolate that you would not only bake with, but also eat.

• This post is supported by Culinary Jo Chef - I used their kitchen torch to toast the top. If you don’t have a torch, I wouldn’t recommend broiling or using a less precise heating element or you’ll risk melting the chocolate ganache layer.

If you make these, tag @cleaneatsfactory on Instagram! Please leave any questions in the comments and I’ll get back to you ASAP.