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The ‘regular' way of making s'mores—graham cracker-chocolate-marshmallow-graham cracker—is just unsatisfying to me. Even when the chocolate and marshmallows are properly melty, it's just a mess.
But since I am not one to shrink from the challenge of fixing a First World Non-Problem such as this, I give you gluten free s'mores parfaits. And even if you're some sort of fearless daredevil who doesn't mind the whole messy-smores thing, you'll love these parfaits.
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Looks gorgeous – just wanted to say a big thank you for your generosity in sharing such amazing recipes – I just made your lighter banana cake… Err, and then ate half of it… But who can blame a girl – It was like ‘real’ cake and I’ve not had ‘real’ cake for 18 months. I live in New Zealand, so finding some of the ingredients you use can be a bit of a challenge, but I’m now well stocked and I’ve ordered your books – once my ultratex arrives I’ll be straight into bread. I can’t wait! Again, thank you :)
I’m so glad you stuck with it and found all the ingredients you need, Delaney! It’s my pleasure, and I’m grateful that you’re here and baking along. :)
Amazing … I have not had anything close to a smore in 12 years… Where did you find the little glass jars?
The little glass jars are Weck small tulip mason jars. The capacity is a bit less than 8 fluid ounces, I believe. They’re pretty easy to find online!
Thank you… I made this and it is amazing.. Thank you so much for sharing..
How cute! I love the little jars! Since Amanda was diagnosed with CD, S’mores was a thing from the past. I recently bought marshmallow fluff (regrettably all that corn syrup) for Twinkie cupcakes. Making homemade fluff seems healthier? LOL!
This will be one to try! Thanks! HUGS!
I can honestly say, Lucy, that I think the homemade fluff actually tastes better than the store-bought stuff. And you can’t always say that! :)
Nicole – you are a total tease. Which I never thought I’d use to describe you!
I tease, Jennifer, but I also give quite freely. It evens out! ;)
This looks amazing. I love a gooey dessert!!
Thanks, Donia!