Ingredients

• 1 ¼ cups Gluten Free 1-to-1 Baking Flour (160 g) or Unbleached White All-Purpose Flour
• 1 cup Almond Flour
• 1 cup + 1 Tbsp Protein Oats (120 g)
• ½ cup packed Light or Dark Brown Sugar (100 g)
• ¼ cup Granulated Sugar (50 g)
• ½ tsp Baking Soda
• 1 tsp Salt
• 1 tsp ground Cinnamon
• 1 cup Unsalted Butter, at room temperature, cut into cubes (226 g)
• 1 ½ cups Chocolate Chips, like Ghirardelli 60%
• 2 ½ cups Mini Marshmallows

Instructions

1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or lightly grease it.

2. In a large mixing bowl, combine flours, oats, sugars, baking soda, salt and cinnamon.

3. Add cubed butter and use a pastry cutter, a fork or your fingers to work it into the dry mixture until it resembles streusel and begins to hold together when pressed. There should be no dusty or dry bits remaining. 

4. Press about three-quarters of the dough mixture firmly and evenly into the prepared pan.

5. Bake for 15–20 minutes, or until the crust is set and golden brown.

6. Remove from oven and sprinkle the chocolate chips evenly over the crust. Top with a layer of mini marshmallows. Crumble the remaining dough mixture over the top.

7. Bake for about 10 minutes, or until the topping is golden brown and the marshmallows are toasted.

8. Cool completely in the pan before slicing into bars.

9. Store in an airtight container or wrapped in plastic for up to 4 days.