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Baked smores bars with an oat base - make these gooey dessert bars for a bonfire night treat
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5 from 4 votes

Gooey baked smores bars

A crumbly base over a decadent melted chocolate filling with with melted marshmallows toasted under the grill.
These baked smores bars might just become your new Bonfire Night tradition or one of your favourite party desserts!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 smores bars
Author Mas & Pas


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


  • 40 marshmallows


  • 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 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.