Being the dad of a child who has celiac I know how tough it could be for her to enjoy desseert with the family during the holidays. Here is a gluteen free option that you can share with your family, gluten free or not. Happy Holidays! Fire it up!!!
5 gluten-free graham cracker sheets, broken
3.38 ounces gluten-free flour
1/2 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
6 tablespoons heavy whipping cream
8oz bars semisweet chocolate, chopped
2 cups marshmallows
Preheat oven to 350°.
Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.
Place graham crackers in a food processor; process until finely ground.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Add flour and sugar to crumbs; pulse until combined.
Add butter; pulse 15 times or until blended.
Add egg; process until moist. Press crumb mixture into bottom of prepared pan.
Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.
Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
Add chocolate, stirring until smooth.
Spread chocolate mixture over cooled crust.
Cut marshmallows into rings (3 ea marshmallows) and lay on top of chocolate coated crust.
Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil.
Place on a cutting board. Cut into bars.
Stack and serve