S’mores oatmeal fudge bars are a delicious dessert to make this season! They’re the perfect sweet treat made with just a few pantry staples.
S’mores Oatmeal Fudge Bars
These gluten-free s’mores fudge bars have a simple oat based crumble with a dairy-free chocolate fudge center. Each bite is filled with gooey marshmallows, and truly melts in your mouth.
These bars are based off of my classic oatmeal fudge bar recipe, and are such a fun treat to make this season!
How to make S’mores Oatmeal Fudge Bars
The ingredient list is super simple, and likely things you have around the house. Here’s what you’ll need to make these fudge bars:
For the oatmeal mix:
- rolled oats, I like using quick-cooking oats
- oat flour
- coconut oil- I prefer using refined coconut oil for a neutral taste
- maple syrup
- vanilla extract
- salt
For the chocolate fudge:
- full-fat coconut milk
- dairy-free chocolate chips- I love using this brand
- vanilla extract
- salt
- marshmallows
The oatmeal mixture makes the crust and crumble for the bars, and comes together in just minutes.
The chocolate chips get melted with the coconut milk, then whisked together with the vanilla and salt. It makes the perfect thick and creamy chocolate fudge center for these bars!
Tips to making the perfect oatmeal fudge bars
- Don’t over mix the crumble– I prefer mixing by hand. The texture should still be somewhat crumbly
- Use full-fat coconut milk– for best texture, full-fat coconut milk is ideal to get that perfect thick fudge layer
- Let the bars chill for at least 2 hours– this part takes some patience, but will make it much easier to cut through them!
- Use a large, sharp knife when cutting
This recipe is naturally dairy-free, and can be made 100% plant-based by using your favorite vegan marshmallows. I can’t wait to hear what you guys think!
More gluten-free recipes to try:
Trail Mix Monster Cookies
Baked Blueberry Oatmeal Bars
Chocolate Banana Bread
S’mores Oatmeal Fudge Bars
Ingredients
Base and crumble
- 1 1/2 cups quick-cooking oats
- 1 cup oat flour
- 1/3 cup softened coconut oil, use refined for a neutral taste
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Fudge
- 1 cup full-fat coconut milk, mostly the creamy top part of the can but some liquid is ok
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups marshmallows (about 11)
Directions
- Preheat the oven to 350 F.
- In a large bowl, combine the rolled oats, oat flour and salt and mix together.
- Add in the coconut oil, maple syrup and vanilla and begin working the wet ingredients into the flour mixture with your hands to create the crumble. Its best to do this with your hands so that you don’t over mix the dough.
- Line an 8 x 8 baking dish with parchment paper and press 2/3 of the mixture down into the pan to create the base layer. I like to flatten the mixture using a rubber spatula or wet hands. Save the remaining crumb mixture for the top of the bars.
- Add the chocolate chips and coconut milk to a microwave safe bowl. Microwave in 30 second increments for about 1 1/2 minutes, stirring in between, until the chocolate chips are melted. You can also warm it in a small saucepan over a low/medium flame.
- Once the chocolate is melted, add in the vanilla extract and salt and whisk it together until its thick and smooth.
- Pour the chocolate fudge over the oat base, then push the marshmallows into the chocolate layer. I like to place 9 of the marshmallows whole in a row of 3, then cut two marshmallows in half and place the four pieces around the center.
- Take the remaining crumble mixture and sprinkle it over the top of the bars.
- Bake for 22 minutes, then broil for 1-2 minutes to brown the marshmallows. Remove from the oven and let it cool for 10 minutes.
- Stick the pan in the refrigerator to chill for at least 2 hours before slicing into bars. The pan may still be hot, so I like to lay it on a dish towel in the fridge.
- After two hours, remove the bars and cut them into 12 large or 16 small squares using a sharp knife.
- Store the bars in an air-tight container at room temperature for about 1 week, or refrigerate them for up to 3 weeks. I prefer the texture at room temperature, so I like to leave a few bars on the counter and take them out of the fridge as needed!
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