Pistachio Butter S’Mores Bars (Print Version)
Crunchy oat base, silky pistachio butter, toasted marshmallows—an upscale treat for dessert lovers.
# Ingredients:
→ Oat Biscuit Base
01 -
150 g rolled oats
02 -
90 g all-purpose flour
03 -
100 g light brown sugar
04 -
0.5 tsp fine sea salt
05 -
115 g unsalted butter, melted
06 -
1 tsp pure vanilla extract
→ Pistachio Butter Filling
07 -
250 g smooth unsweetened pistachio butter
08 -
60 g powdered sugar
09 -
30 g unsalted butter, softened
10 -
0.5 tsp vanilla extract
11 -
Pinch of salt
→ Marshmallow Topping
12 -
100 g mini marshmallows
# Steps to Follow:
01 -
Preheat the oven to 175°C. Line a 20x20 cm baking pan with parchment paper, allowing an overhang for easy removal.
02 -
In a mixing bowl, combine rolled oats, flour, light brown sugar, and fine sea salt. Stir in the melted butter and vanilla extract until the mixture forms coarse crumbs.
03 -
Press the oat mixture evenly into the prepared pan. Bake for 15 to 17 minutes, or until lightly golden. Let cool for 10 minutes.
04 -
In a separate bowl, blend pistachio butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt until smooth and creamy.
05 -
Evenly spread the pistachio butter filling over the cooled oat biscuit base.
06 -
Scatter the mini marshmallows evenly over the pistachio butter layer.
07 -
Using a kitchen torch, toast the marshmallows until golden and lightly charred. Alternatively, place under a broiler for 1–2 minutes, watching carefully.
08 -
Allow the assembled bars to cool completely. Once set, slice into portions and serve.
# Additional Notes:
01 -
For a gluten-free alternative, substitute certified gluten-free oats and a gluten-free flour blend.
02 -
Bars can be stored in an airtight container at room temperature for up to 3 days.
03 -
Marshmallows may contain gelatin and are not suitable for strict vegetarians unless plant-based versions are used.
04 -
Pair with chilled Moscato or green tea for an elevated dessert experience.