Oh for the love of all things gooey: Oatmeal Cookie S’mores Bars are here!
Things that are really funny about Jordan:
She cannot, for the life of her, close the car door all the way…but she slams the refrigerator door so hard at 6am on Sunday mornings that it wakes me up.
She will meticulously pick out a super-cool outfit complete with bright colors and jazzy accessories…but she will go 3 days without brushing her hair.
She cannot remember that she is supposed to clear her dishes after breakfast…but she can recite all the passwords for all the iDevices we own.
She can’t remember something I’ve told her do to 5 minutes after I’ve told her…but she can recite full conversations I’ve had with friends or on the phone or that she’s heard at the gym daycare.
It’s mind boggling.
(My husband doesn’t. He doesn’t like marshmallows. !!!! I love him anyway.)
We all know that I’m an indoor s’more person. Hand me a blowtorch and a marshmallow on a skewer and I’ll go to town. Make me sit outside and make s’mores? Not going to happen.
And now? We can add Oatmeal Cookie S’mores Bars to the list. I took oatmeal cookie bars and turned them into gooey s’mores bars.
That was a realllly good decision.
I was originally going to make these as peanut butter s’mores bars, but my friend Karen has already done that. But when I was drooling at that gooey goodness I knew it had to happen ASAP…so I decided to turn one of my favorite cookies (oatmeal!) into s’mores bars.
This recipe is super easy, as usual. I decided to adapt my Dulce de Leche Revel Bar recipe into these s’mores bars. The base of the cookie is pretty much the same as my normal oatmeal cookie recipe except it uses a full cup of brown sugar.
Brown sugar is GOOD.
Once you whip up the cookie dough, you press half of it into a 9×9″ pan. Be sure to line it with parchment or foil and spray it well with cooking spray: marshmallows get sticky after they’ve baked!
On top of the bottom cookie dough layer, you spread marshmallow creme. (Also known as “fluff” depending on the brand you buy.) I heated my marshmallow creme in the microwave for just a few seconds to thin it out a little, which makes it easier to spread over the dough. Then you sprinkle chocolate chips all over it and top it with the rest of the cookie dough.
Tip: when you’re spreading the marshmallow, make sure and leave a thin marshmallow-free zone around the edge of the pan. Then, when you drop the rest of the cookie dough on top, make sure it seals around the edges. It’ll keep the marshmallow inside the bars.
Unlike regular marshmallows, marshmallow fluff does not disappear when you bake it. It’s like magic!
Then you cut the bars and they’re super gooey. And s’morelicious. Is that a word? I think I created a word.
These are definitely s’morelicious. And worth every bite!
Check out all my gooey bar recipes!
Oatmeal Cookie S'mores Bars
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all purpose flour
- 1 1/2 cups quick cooking oats
- 1 7 ounce jar marshmallow creme
- 1 cup chocolate chips milk or semi-sweet
- Preheat oven to 350°F. Line a 9x9” square pan with foil and spray well with cooking spray. You can use parchment in place of foil, if you prefer.
- Cream butter and sugar in a mixer fitted with the paddle attachment. Cream until smooth, just a minute or so. Beat in egg, vanilla, baking soda, and salt. Mix in flour then slowly mix in oats.
- Press half the mixture into the bottom of the prepared pan. It will be a thin layer. The dough is sticky so I suggest spraying your hands with cooking spray to help the dough not stick to you.
- Take the lid and foil wrap off the jar of marshmallow creme. Microwave it for just a few seconds (10-20 seconds) watching it carefully - take it out just as it starts growing up out of the jar. Pour over the bottom layer in the pan and spread evenly, being careful to leave a border around the edge with no marshmallow. Sprinkle with chocolate chips.
- Use two spoons to scoop the remaining dough. Flatten scoops with your hands and layer over the top of the bars, trying to be sure and cover all the edges with dough.
- Bake for about 23-28 minutes, until the top of the bars are golden brown. The pan will still be slightly jiggly. Let them cool completely before attempting to slice. They’ll be gooey! Store in an airtight container for up to 4 days.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 26, 2015