Chocolate Marshmallow Graham Bars

Preheat your oven to 350 degrees F and lightly grease a 9×9 inch glass baking pan. Use a food processor to pulse the rolled oats into a powder/flour. In a large bowl, whisk the flours, oat powder, brown sugar, baking soda, salt, and cinnamon together.

Cut in the butter and mix with your fingers until it resembles a coarse meal. (I used the food processor again for this – I just cut up the butter into small pieces and processed both the flour and butter pieces together for about 15 seconds.)

In a small bowl, whisk together the milk, vanilla extract, and maple syrup. Add this mixture to the flour mixture and mix together until just combined. Knead it together for a minute or so. It will be extremely sticky – if it’s too sticky to work with you can add a little more flour to the batter, or coat your hands heavily with flour, or use a strong wooden spoon to avoid getting batter all over your fingers!

Plop dough ball into the prepared baking pan and press it into the pan until evenly distributed. Bake for 15 to 20 minutes. A toothpick should come out clean (but middle should be somewhat sticky, not over-dry). I baked mine for about 15 minutes and they were undercooked. That’s ok, though, because when refrigerated for a few hours, they set up perfectly, similar to a blondie.

After refrigerating for a few hours, cut the graham bars into squares, place them on a baking tray and top each one with a few pieces of chocolate and one marshmallow. Broil (I used the “high broil” setting on my oven) for about 3 minutes, checking back frequently so you don’t burn the marshmallows. When just slightly golden brown, remove from the oven and enjoy!