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!
I don’t know about you, but one of my very favorite parts of summer has always been s’mores!! I remember when I was little, any time my dad would grill dinner for the family, it was always so exciting for me, my sisters and my brothers…because we knew what the future held. My dad would keep the coals warm while we ate, and then for dessert, he would let us kids toast our marshmallows over whatever tiny flames were left. We always had this running competition going on who could toast the “most perfect” marshmallow: had to be equally lightly golden brown from all angles, no charcoal smudges or overdone dark or bubbly patches. Of course I always lost because somehow mine always caught fire…and my older brother was too competitive to ever let me win, so if mine was starting to look pretty good, he’d “accidently” bump into my arm, making my sad marshmallow fall off the skewer into the grill. Mmmmhmm. Story of my childhood.
With these gooey oatmeal s’mores bars, you don’t have to worry about a big brother knocking your marshmallows into the flames, plus you can enjoy them all year round! Here on Sunny Side Ups, I always like to make sure that the recipes I post will be able to turn out exactly the same, whether you’re using traditional ingredients, or using gluten free ingredients; that way, the majority of people out there can enjoy these, and everyone, no matter what eating plan you choose, gets to experience the same flavors, textures, etc. So because of that, I always recommend Better Batter Gluten Free Flour if you’re looking for a straight 1:1 flour substitute to make a traditional cookie recipe gluten free. The recipe will taste and turn out the same, whether you are baking with your everyday, traditional all-purpose flour, or Better Batter GF Flour! It’s awesome! You can choose regular or Gluten Free rolled oats, and you can use any traditional regular graham crackers, or if you want gluten free, I used Schar GF Honeygrahams, and they worked fantastic!
Whichever way you choose to bake these, you’ll be left with the gooeyest marshmallow filling, oozing chocolate, sandwiched between two crunchy layers of cinnamon graham cracker/oatmeal cookie goodness!
Warning: if you like your cookies all clean and tidy, without a crumb left on your fingers, these oatmeal s’mores bars might not be the best choice for you…eating one of these will get a little messy, especially when you’re eating them extra melty-warm from the pan or the microwave. Almost like you’re stuffing your face with a real s’mores!
I’m sharing this recipe over on The Seasoned Mom today, so CLICK HERE for the full recipe!
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