Big thanks to Linda Coss for sharing this recipe! Linda is a food allergy mom, author of cook books and books, speaker, and pioneer in the food allergy world. You can order her books on her website and follow her on Facebook and Twitter for great allergy tips and advice!
These very sweet and rich cookie bars are a real crowd pleaser!
1 cup dairy-free margarine, room temperature 1-1/4 cups packed brown sugar 2 teaspoons vanilla extract 3 tablespoons vegetable oil, 3 tablespoons water, and 2 teaspoons baking powder, mixed together 2 cups flour 1 teaspoon baking powder 1-3/4 cups dairy-, egg- and nut-free mini marshmallows 1-1/3 cups dairy-, egg- and nut-free semi-sweet chocolate chips 5 (2-3/8" x 5" each) dairy-, egg- and nut-free graham crackers, broken into small pieces
Preheat oven to 375 degrees F. Using 100% vegetable shortening, grease and then flour a 9-inch by 13-inch baking pan.
In a large mixing bowl, cream together margarine and brown sugar. Stir in vanilla and oil-water-baking powder mixture. Add flour and remaining 1 teaspoon baking powder; mix well. Fold in marshmallows, chocolate chips, and graham cracker pieces.
Spread dough evenly in prepared pan. Bake in preheated 375 degree oven for approximately 25 minutes, or until golden brown but still a little “soft” to the touch. Cool 10 minutes (they will get harder as they cool). Cut into 32 bars while still warm, then allow to cool completely before serving.
Makes 32 cookie bars (approximate 1-1/2” x 2” each) Reprinted with permission from “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” by Linda Coss, available at www.FoodAllergyBooks.com and Amazon.com.