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    Home > Blog > Desserts > Oatmeal S’mores Bars

    Oatmeal S’mores Bars

    by Teri Lyn Fisher · Published: Aug 11, 2017 · Modified: Sep 5, 2021

    Jump to Recipe

    Sliced oatmeal s\'mores bars.
    We are reposting this recipe because I love it very much, and even though s’mores are very trendy right now and forever, I still think they are they best. These are especially good right out of the oven when they are warm and gooey, but also totally delicious later if you warm them up in the microwave and if you wanna get crazy and add a scoop of ice cream. :) 

    This recipe was originally posted on June 27th, 2015 with the below post. 
    Who ever figured out the combo of chocolate, marshmallow and graham crackers is a genius. That combo is just so good, and will never get old. We have taken what we love about s’mores and made them into something we love a little more. These are our Oatmeal S’mores bars. Instead of the graham crackers we basically put oatmeal cookie dough. So it’s like an oatmeal cookie and s’mores baby, and its pretty cute and very delicious. In bar form, it’s like a gooey brownie with the right amount of fudginess. We know the 4th is coming up, so this might be a good time to make a couple of batches.
    ♥ Teri
    A oatmeal s\'mores bars process gif.Sliced and stacked oatmeal s\'mores bars on a plate.A close up of a partially eaten oatmeal s\'mores bars.

    Check out our round up for our Best S’mores Recipes!

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    Sliced oatmeal s'mores bars.

    Oatmeal S’mores Bars

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 minutes mins
    Cook Time: 35 minutes mins
    Cool Time: 30 minutes mins
    Servings: 16

      INGREDIENTS  

    oatmeal cookie dough

    • 1 ⅔ cup all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ½ cup unsalted butter, softened
    • 1 cup light brown sugar
    • ¼ cup granulated sugar
    • 2 large eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 2 ½ cups rolled oats

    assembly

    • 8 ounces chopped dark chocolate, divided
    • 6 ounces mini marshmallows

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Line a 8”x8” baking pan with parchment and set aside.
    • In a mixing bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
    • In another mixing bowl, cream together butter and sugars. Add eggs and vanilla and continue to mix together. Scrape down sides of the bowl and add dry ingredients. Stir together until well combined and a dough forms. Fold in oats until fully incorporated.
    • To assemble: Press half of the dough into the bottom of the prepared baking pan. Top with an even layer of 6 ounces of chocolate and top chocolate with an even layer of marshmallows. Carefully press remaining cookie dough over the marshmallows. Sprinkle the remaining chocolate over the top and bake for 32 to 35 minutes or until golden brown. Remove from the oven and allow pan to cool, about 30 minutes. Cut into bars or squares and serve.

      NOTES  

    • *Makes 1 (8”x8”) pan
    Calories: 340kcal Carbohydrates: 50g Protein: 5g Fat: 13g Saturated Fat: 8g Cholesterol: 42mg Sodium: 168mg Potassium: 189mg Fiber: 3g Sugar: 26g Vitamin A: 221IU Calcium: 36mg Iron: 3mg

    August 11, 2017 / 16 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Savory Funnel Cakes
    Next Post: Mini Citrus Bundt Cakes with Sweet Lemon Glaze Next Post >

    Reader Interactions

    August 11, 2017 / 16 Comments

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. sally

      August 16, 2017 at 4:24 pm

      ohmygosh… this looks amazing. will have to try this out before summer’s over!

      Reply
    2. Shilpa Malhotra

      July 12, 2017 at 5:13 am

      Gorgeous photos, colors, and recipe! And, ohhhh your words. Always so meaningful and honest. LOVE.

      Reply
    3. Laura Dembowski

      March 07, 2017 at 10:37 am

      OMG! I made these and switched them up a little with peppermint marshmallows and they are INSANE! I’d love if you would check out my blog post: http://piesandplots.net/oatmeal-peppermint-smores-bars/

      Reply
    4. LMD

      September 04, 2016 at 6:01 pm

      I also need to know DO THESE FREEZE OK? please :)

      Reply
      • Jenny Park

        September 07, 2016 at 8:08 am

        Yes! :)

        Reply
    5. LMD

      September 04, 2016 at 6:00 pm

      YUM! I tried smores for the first time the other week, and they were oh so scrummy! Now I find this recipe…..(faint….) I must try it!!

      Reply
    6. Samantha Wolfin

      June 12, 2016 at 6:34 pm

      Hello,

      I loved this recipe. Honestly, I killed it.

      Reply
    7. Renee @ Awesome on $20

      July 11, 2015 at 10:36 am

      The very idea of this makes me insanely happy. I can’t wait until I’m eating one.

      Reply
    8. Jolie

      July 03, 2015 at 5:02 am

      Hello,
      Will these bars freeze alright? Would love to make these for a bake sale, but need to do them about 1 week in advance.
      Thanks for another fabulous recipe!

      Reply
    9. Anett

      June 29, 2015 at 2:20 pm

      Made those today! They were awesome!

      Reply
    10. Alanna

      June 28, 2015 at 10:19 pm

      Um, genius!

      Reply
    11. Kelly

      June 28, 2015 at 4:40 pm

      All of my favorites in one cookie bar?! Yum!

      Reply
    12. Marie

      June 28, 2015 at 7:08 am

      it seems to me the light brown butter should be light brown sugar and the remains dough should be added on top of the chocolate and marshmallow layer then put the pieces of chocolate on top of the final dough layer. I would try chocolate chips and caramel with the marshmallow center and the chips on top. Yummy.

      Reply
    13. Lauren @ Lauren Caris Cooks

      June 28, 2015 at 12:55 am

      I have the most GINORMOUS bag of GINORMOUS marshmallows in my cupboard that I brought back from the states, and I have never got to use them… think this might be a good excuse!!

      Reply
    14. Medolark

      June 27, 2015 at 12:49 pm

      What do we do with the remaining half of cookie dough?

      Reply
    15. Megan

      June 27, 2015 at 12:04 pm

      Is the ingredient listed as 1 cup light brown butter meant to read as 1 cup light brown sugar? Just making sure! Thanks! I can’t wait to make this recipe!

      Reply

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