Place the ingredients for the cookie layers into a mixing bowl, and beat on high until combined.
Press the cookie batter into the bottom of a well greased 9x9 baking dish.
Bake for 15-20 minutes until browned and cooked through.
Let the cookie layer cool to room temperature.
Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Pour the chocolate in an even layer over the cookie bars in the baking dish, and place the container into the freezer to set for 30 minutes.
Beat together all of the ingredients for the marshmallow mixture except for the xanthan gum, until it forms soft peaks.
Sprinkle the xanthan gum over the mixture, and whisk until it becomes sticky.
Use a sharp knife to cut the cookie and chocolate layers in half lengthwise.
Place one half of the bars with the chocolate face up, and layer the marshmallow mixture on top. Press the other cookie bar half with the chocolate side down on top of the first, and place in the freezer to set for 1 hour.
Use a sharp knife to cut the mixture into 16 small bars, and serve.
Net Carbs: 3
Keyword no sugar bars, smores chocolate fat bomb
DID YOU MAKE THIS RECIPE?Let me know I'd love to see it! Please Share @kimspireddiy and tag #kimspireddiy - Please Leave A Rating
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.