Pistachio Butter S’Mores Bars (Print Version)

Crunchy oat base, silky pistachio butter, toasted marshmallows—an upscale treat for dessert lovers.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Easy skillet and bowl prep perfect for a non-fussy dessert
  • No need for campfire just a quick oven or broiler
  • Elevated flavor with pistachio butter for a unique twist
  • Comfort food nostalgia in every bite
02 -
  • High in plant-based protein and fiber especially with oats and pistachios
  • Easy to make ahead for parties and gatherings
  • Flexible for gluten-free or nut-free swaps
03 -
  • Let the base cool fully before adding the pistachio filling or it will melt right into the oats
  • Keep a close eye if using the broiler as marshmallows go from golden to burnt in seconds
  • Spray your knife with cooking spray before slicing to keep the marshmallow layer neat

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