Pistachio Butter S’Mores Bars

These pistachio butter s’mores bars bring a fresh gourmet twist to the beloved fireside treat. With a chewy oat biscuit base, luscious pistachio butter filling, and a toasty blanket of golden marshmallows, they are dreamy for both casual snacking and elegant dessert platters.

I first whipped up these bars as a special treat for friends who love pistachios and it instantly impressed the grown-ups and kids. Now they have become a staple at every family get-together and picnic.

Ingredients

• Rolled oats: Brings heartiness and texture Use old-fashioned oats for best chew factor
• All-purpose flour: Builds structure in the base Choose unbleached for clean flavor
• Light brown sugar: Adds softness and a gentle caramel flavor Look for tightly packed golden brown crystals
• Fine sea salt: Brightens all flavors A sprinkle makes everything pop
• Unsalted butter: Provides richness Melt until just nutty for extra depth
• Pure vanilla extract: Lends warmth and balances all layers Real vanilla truly makes a difference
• Pistachio butter: The creamy, nutty centerpiece Opt for unsweetened and smooth for best results
• Powdered sugar: Sweetens the filling Sift to avoid lumps
• Softened butter: Enriches the pistachio layer Let sit at room temp for perfect blending
• Vanilla extract: Depth and fragrance Doubles down on layers of flavor
• Pinch of salt: Balances the sweetness
• Mini marshmallows: The classic s’more ingredient White, fluffy, and ready to melt and char

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred and fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Line an eight by eight inch pan with parchment paper letting it overhang for easy lifting

Mix the Oat Base:

In a large mixing bowl combine rolled oats flour brown sugar and salt. Pour in melted butter and vanilla extract. Stir until the mixture forms clumps and everything is moist

Form and Bake the Biscuit Base:

Press the oat mixture into the prepared pan pressing firmly for even thickness. Bake for fifteen to seventeen minutes until the edges turn golden and fragrant. Cool for ten minutes on a rack so the base firms up

Make Pistachio Butter Filling:

While the base cools blend pistachio butter powdered sugar softened butter vanilla and a pinch of salt in a bowl. Beat until super creamy and everything is well mixed

Spread the Filling:

Carefully spread the creamy pistachio layer over the cooled oat base from edge to edge. Use a spatula for neat edges

Layer Marshmallows:

Scatter the mini marshmallows evenly over the pistachio layer so no area is uncovered

Toast the Marshmallows:

Using a kitchen torch gently toast the marshmallows until golden and a bit charred for that campfire look. Or broil for one to two minutes keeping a close eye the whole time until perfectly toasted

Cool and Slice:

Let the pan cool completely This is key for clean slices. Lift out using parchment handles and cut into generous bars with a sharp knife

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My absolute favorite part has to be the creamy pistachio layer. I have always adored pistachios and adding them to a s’mores bar takes me right back to family holidays in the South of France eating pistachio gelato. Every time I make these bars I feel like I am sharing that piece of childhood with everyone at the table.

Storage Tips

Keep the bars in an airtight container at room temperature for up to three days. If your kitchen is warm or humid store them in the fridge and bring to room temp before serving for the best texture. Do not freeze as the marshmallow layer becomes gummy.

Ingredient Substitutions

Swap almond butter for pistachio butter if needed or use sunflower seed butter for a nut-free version. Replace flour and oats with certified gluten-free options to accommodate allergies. For dairy-free use plant-based butter in both layers. There are also vegan marshmallows available if you avoid gelatin.

Serving Suggestions

Try these bars paired with a honeyed Moscato for a pretty after dinner finale. They are also at home on a picnic spread with fresh berries or as part of a kids party dessert table. For extra flair drizzle with a touch of melted chocolate or sprinkle chopped roasted pistachios on top.

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Cultural and Historical Context

S’mores are a classic American treat most often roasted over summer campfires. By swapping in pistachio butter and an oat base this version highlights European influences and playful creativity. These bars bridge that nostalgia and international flavor for something uniquely memorable.

Recipe FAQs

→ Can almond butter be used instead of pistachio butter?

Yes, almond butter provides a different flavor profile but works well as a substitute. Adjust sweetness if needed.

→ What’s the best way to toast the marshmallows?

Use a kitchen torch for even caramelization, or broil briefly in the oven while watching closely to prevent burning.

→ Are these bars suitable for vegetarians?

If you use vegetarian-friendly marshmallows without gelatin or eggs, the bars can be fully vegetarian.

→ How should I store the bars?

Keep them in an airtight container at room temperature for up to three days to maintain freshness and texture.

→ Can the bars be made gluten-free?

Yes, opt for certified gluten-free oats and a 1:1 gluten-free flour blend to ensure a gluten-free dessert.

→ What pairs well with these bars?

Try pairing with chilled Moscato, green tea, or coffee to complement their sweet and nutty flavors.