Poured over a crumbly base, a decadent chocolate and melted marshmallow dessert that does the trick on those cold winter evenings.
These baked smores bars that might just become your new Bonfire Night tradition or one of your favourite party treats!
Summary
Prep: 10 minutes
Cooking: 20 minutes
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 16 smores bars
Are baked smores bars easy to make?
Yes smores bars are very easy to make. They need some simple prep for the base and chocolate ganache layers. Then they are topped with marshmallows and grilled in the oven.
You start by preparing the biscuity base layer. We’ve made our base a gluten free oat crumble which is delicious all on its own. However if you prefer a more classic base, we’ve also included one using Digestive biscuits, in the recipe notes.
After the base is cooked until golden it’s left to cool. You then melt your chocolate with your cream and sugar to make a chocolate ganache and pour it over the top. Finally top it all with marshmallows and toast it under the grill until they go gooey and golden. Cut into bars and you’re good to go!
Ingredients
Crumbly oat base
- 1 cup sunflower seeds (120 grams)
- 3 cups gluten-free rolled oats (270 grams)*
- 3 tablespoons oat flour (or plain flour)
- 100 grams coconut sugar
- ¾ cup butter melted (160 grams)
- ½ tsp cinnamon
- ¼ tsp salt
- Up to 3 tbsp water if needed.
Notes for crumble base:
We recommend using classic rolled oats over instant oats or jumbo oats which can make the base too crumbly.
If you prefer a classic biscuit base then substitute the first 3 ingredients – sunflower seeds, rolled oats and oat flour – with 750 grams Digestive biscuits. Replace the coconut sugar with light brown sugar. All the other ingredients and method remain the same.
Chocolate ganache
- 200 grams milk chocolate
- ¾ cup double cream
- 1 tablespoon caster sugar
Topping
- 40 marshmallows
Instructions
- Line a shallow baking tin with parchment paper and preheat the oven to 170°C. We used a 24 x 24cm (about 10 inch) square oven dish.
- Place all the ingredients for the oat base in a mixer and blend well. These are the sunflower seeds, rolled oats, oat flour, melted butter, salt, coconut sugar and cinnamon. Every minute pause the blender to scoop the mixture off of the sides. That way the mixture is fully blended.
- You should have a clumpy mixture. If needed add up to 3 tablespoons of water gradually to make it stickier.
- Spoon your mixture into your oven dish and press down on it firmly to make a thick crust that is evenly distributed. It should be about 1 cm depth.
- Prick with a fork and bake on the middle shelf of the oven for 10-15 minutes, or until the edges are golden.
- Remove and let the base cool completely. This step is important to stop the base from being too crumbly.
- Prepare the chocolate ganache. In a heatproof bowl place the milk chocolate in pieces, the double cream and the sugar. Set the bowl over a saucepan of boiling water. Keep stirring until the milk chocolate is all melted.
- Pour the chocolate ganache over the crumble base and spread it out evenly.
- Add the marshmallows on top by standing them upright over the chocolate layer. (Kids love to help with this part!)
- Place the dish in the oven with a top heat (or grill) for a few minutes until the marshmallows are browned. Keep a close eye on it as it cooks as the marshmallows can burn quickly.
- Remove and cut into bars or squares ready to serve.
Baked smores bars – our step by step guide:
Blend your base ingredients
In a medium size mixer, blend the sunflower seeds, rolled oats, oat flour (or plain flour), melted butter, salt, coconut sugar and cinnamon.
Pause the mixer a few times to scoop down any mixture that gets stuck up the sides.
You should get a dry base which sticks together in clumps. If it’s too dry add water 1 tablespoon at a time until you get the right consistency.
Prepare your oven dish and preheat the oven
Line a square 10 inch oven dish with parchment paper and preheat the oven to 170°C fan setting.
Lay out the oat base and prick with a fork
Empty the oat base into your oven dish. Spread it evenly and press it down with a spoon or your fingers until tightly compacted.
Prick several times with a fork to allow the heat to release while cooking. Place on the middle shelf of the oven for 10-15 minutes or until golden.
Remove and let it cool completely.
Melt your chocolate
Prepare your chocolate ganache by melting your milk chocolate cubes with your double cream and sugar in a heatproof glass bowl over a saucepan of simmering water.
Keep stirring the chocolate until melted.
Spread your chocolate ganache over the oat base
Pour your melted chocolate over the cooled oat base.
Spread it out with a knife until evenly distributed.
Cover with marshmallows
Take your marshmallows and cover the whole dish with upright marshmallow pieces.
Kids LOVE to do this bit!
Grill until golden
Place the dish under the grill or top heat of the oven and grill until golden.
It should only take a few minutes so take care to keep a close eye on it so that it doesn’t burn.
Cut into bars or bites
Cut your baked smores bars into square bars or little bites to serve.
Remove from pan and cut into slices. Enjoy your gooey baked smores bars!
Gooey baked smores bars
These baked smores bars might just become your new Bonfire Night tradition or one of your favourite party desserts!
Ingredients
Crumbly oat base
- 1 cup sunflower seeds (120 grams)
- 3 cups rolled oats (270 grams)
- 3 tablespoons oat flour (or plain flour)
- 100 grams coconut sugar
- ¾ cup butter, melted (160 grams)
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- 3 tablespoons water (only if needed)
Chocolate ganache
- 200 grams milk chocolate
- ¾ cup double cream
- 1 tablespoon caster sugar
Topping
- 40 marshmallows
Instructions
-
Line a shallow baking tin with parchment paper and preheat the oven to 170°C. We used a 24 x 24cm (about 10 inch) square oven dish.
-
Place all the ingredients for the oat base in a mixer and blend well. These are the sunflower seeds, rolled oats, oat flour, melted butter, salt, coconut sugar and cinnamon. Every minute pause the blender to scoop the mixture off of the sides. That way the mixture is fully blended.
-
You should have a clumpy mixture. If needed add up to 3 tablespoons of water gradually to make it stickier.
-
Spoon your mixture into your oven dish and press down on it firmly to make a thick crust that is evenly distributed. It should be about 1 cm depth.
-
Prick with a fork and bake on the middle shelf of the oven for 10-15 minutes, or until the edges are golden.
-
Remove and let the base cool completely. This step is important to stop the base from being too crumbly.
-
Prepare the chocolate ganache. In a heatproof bowl place the milk chocolate in pieces, the double cream and the sugar. Set the bowl over a saucepan of boiling water. Keep stirring until the milk chocolate is all melted.
-
Pour the chocolate ganache over the crumble base and spread it out evenly.
-
Add the marshmallows on top by standing them upright over the chocolate layer. (Kids love to help with this part!)
-
Place the dish in the oven with a top heat (or grill) for a few minutes until the marshmallows are browned. Keep a close eye on it as it cooks as the marshmallows can burn quickly.
-
Remove and cut into bars or squares ready to serve.
Notes
Notes for the oat crumble base
We recommend using classic rolled oats over instant oats or jumbo oats which can make the base too crumbly.
If you prefer a classic biscuit base then substitute the first 3 ingredients – sunflower seeds, rolled oats and oat flour – with 750 grams Digestive biscuits. Replace the coconut sugar with light brown sugar. All the other ingredients and method remain the same.
