Gooey Oatmeal S'mores Bars
No marshmallow-toasting needed with these ooey, gooey oatmeal s’mores bars! These bars oozing with melty chocolate and marshmallow creme, can be enjoyed
all year round!
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings
12
-16 bars
Author Anna Bradley
Ingredients
list of 10 items
½ cup Butter softened to room temperature
¾ cup Light Brown Sugar
¾ cup Old-Fashioned Oats*
½ cup All Purpose Flour OR Better Batter Gluten Free Flour
½ cup Graham Cracker Crumbs*
½ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Cinnamon
1 7-ounce Jar of Marshmallow Crème
3 standard-sized Hershey Bars, broken into pieces (use Special Dark Chocolate if you prefer!)
list end
Instructions
list of 11 items
1. Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with foil, and spray generously with nonstick spray. Set aside.
2. Combine room temperature Butter, Brown Sugar, Oats, Flour, Graham Cracker Crumbs, Baking Soda, Salt, and Cinnamon in a large bowl. Using an electric
hand mixer, mix on LOW speed until all ingredients are combined, and dough is moist and crumbly.
3. Press about 2/3 of the dough into a thin layer on the bottom of the prepared baking pan.
4. Using a greased knife or spoon and greased fingers, spread Marshmallow Crème evenly over the dough layer. This step may look a little messy, but do
your best to get the marshmallow crème into a fairly even layer.
5. Place the chocolate pieces on top of the marshmallow layer.
6. Take a small piece of the remaining dough into your hands; flatten into a thin layer, and place on top of the chocolate layer. Repeat with remaining
dough. The dough will not completely cover the top; the layers underneath will peek through a little bit, and this is ok!
7. Bake for 24-26 minutes, until crust is set and top is lightly browned.
8. Allow pan to cool completely on a wire rack.
9. Cut into bars, and lift the foil out of the pan for easy removal of the bars.
10. Store bars in a tightly sealed container at room temperature for up to one week.
11. Makes 12-16 bars
list end
Recipe Notes
*You can easily adapt these bars to be gluten free by using Gluten Free oats, flour, and graham cracker crumbs. If you do have allergies or dietary concerns,
always check to make sure all ingredients are safe for you to consume.from the seasoned mom
From the seasoned mom
_._,_._,_
No marshmallow-toasting needed with these ooey, gooey oatmeal s’mores bars! These bars oozing with melty chocolate and marshmallow creme, can be enjoyed
all year round!
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings
12
-16 bars
Author Anna Bradley
Ingredients
list of 10 items
½ cup Butter softened to room temperature
¾ cup Light Brown Sugar
¾ cup Old-Fashioned Oats*
½ cup All Purpose Flour OR Better Batter Gluten Free Flour
½ cup Graham Cracker Crumbs*
½ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Cinnamon
1 7-ounce Jar of Marshmallow Crème
3 standard-sized Hershey Bars, broken into pieces (use Special Dark Chocolate if you prefer!)
list end
Instructions
list of 11 items
1. Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with foil, and spray generously with nonstick spray. Set aside.
2. Combine room temperature Butter, Brown Sugar, Oats, Flour, Graham Cracker Crumbs, Baking Soda, Salt, and Cinnamon in a large bowl. Using an electric
hand mixer, mix on LOW speed until all ingredients are combined, and dough is moist and crumbly.
3. Press about 2/3 of the dough into a thin layer on the bottom of the prepared baking pan.
4. Using a greased knife or spoon and greased fingers, spread Marshmallow Crème evenly over the dough layer. This step may look a little messy, but do
your best to get the marshmallow crème into a fairly even layer.
5. Place the chocolate pieces on top of the marshmallow layer.
6. Take a small piece of the remaining dough into your hands; flatten into a thin layer, and place on top of the chocolate layer. Repeat with remaining
dough. The dough will not completely cover the top; the layers underneath will peek through a little bit, and this is ok!
7. Bake for 24-26 minutes, until crust is set and top is lightly browned.
8. Allow pan to cool completely on a wire rack.
9. Cut into bars, and lift the foil out of the pan for easy removal of the bars.
10. Store bars in a tightly sealed container at room temperature for up to one week.
11. Makes 12-16 bars
list end
Recipe Notes
*You can easily adapt these bars to be gluten free by using Gluten Free oats, flour, and graham cracker crumbs. If you do have allergies or dietary concerns,
always check to make sure all ingredients are safe for you to consume.from the seasoned mom
From the seasoned mom
_._,_._,_
