Bars and Slices · Desserts · Snacks

Fudgy Oatmeal Smore Bars

Another week of college down, with more assignments, stress and notes piling up on the to-do list.

This week has been a struggle, but I’ve still found the time for baking and trying out new recipes.


I got the idea after seeing this post on Chocolate Covered Katie for Oatmeal Fudge Bars. I wanted to try it or a while, but I bought a bag of marshmallows and was itching to use them in something. A bit of Pinteresting later and I had decided on these beauties.

They’re low-calorie (128 calories per bar) , filled with chocolatey goodness and topped with delicious marshmallows on a crunchy oat flour base. They’re also flourless and gluten-free, and while not vegan, they can be made vegan by using vegan chocolate and marshmallows. Fudgy Oatmeal Smore Bars in Foiled Lined Tin.JPG

Compare this to a traditional oatmeal fudge bar from Starbucks which has almost 400 calories according to MyFitnessPal.

While with these bars, you can have 3 of them for less than 400 calories.

Close up of Oatmeal Smore Bar.JPG

Yes, I just had to include the photo where I took a bite in the middle of filming. What can I say, they were really nice!

Use chocolate that you like.

For this recipe, the melted chocolate combined with almond milk forms the fudgy filling and bad tasting chocolate means bad tasting fudge filling and that’s depressing.

It doesn’t have to be expensive chocolate, just one that you like.  I used Cadbury Dairymilk because I got one of those 900g bars you can buy in UK airports when my mum went over there (seriously, the best present ever is getting nearly a kilo of chocolate)


Line the marshmallows up on the chocolate and then place them in the oven for brown them. Top with crumbled biscuits and chill for an hour then slice and serve.

Milk chocolate was used, but you can use white chocolate or dark chocolate.  You can even melt down chocolate with fillings in it, but these go in the oven for a bit to toast the marshmallows, so make sure they don’t burn.

One of the variations I might try next is an oatmeal and almond base with a white chocolate fudge and marzipan layer topped with strawberry flavoured marshmallows or strawberry jam and toasted almond flakes. Seriously, please try this if you feel like it.

And now, onto the recipe!

But, just before, here’s one more closeup of the marshmallowy goodness


Fudgy Oatmeal Smore Bars

Inspired by: Chocolate Covered Katie

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 1 hour 30 minutes

Yield: 16 bars

Calories per serving: 128



  • 110g/ 1 1/4 cups
    Oat flour
  • 60g/ 1/4 cup
    Syrup or liquid sweetener
  • 1/2 tsp
    Vanilla extract
  • Pinch of

Fudge Filling

  • 200g
    Milk Chocolate (or chocolate of choice)
  • 50ml/ 3 tbsp
    Unsweetened Almond milk


  • 75 g/ 12 large
  • 2
    Chocolate biscuits of choice, crumbled


  1. Preheat the oven to 200°C/ 180°C fan assisted and line a 20cm x 20cm pan with foil and grease the foil well.
  2. Microwave the extract and syrup together to melt the syrup and add the salt. Mix well to combine.
  3. Add the oats to the syrup and stir to combine. You may have to use your hands to crumble the mixture together.
  4. Once combined, crumble the mixture onto the foil covered pan and press down to form a crust. Oiling your hands will stop it from sticking
  5. Bake for 10-12 minutes until the base is golden brown and set.
  6. Meanwhile, break the chocolate into chunks and place in a microwaveable bowl.
  7. Pour the almond milk in and microwave for 1-2 minutes, stirring every 30 seconds until the chocolate has melted completely. Be careful to not overheat the chocolate.
  8. Set aside and once the base is done, pour the fudge mixture over the base.
  9. Place the 12 marshmallows on top of the fudge evenly and return to the oven for another 5-7 minutes until the marshmallows have turned brown on top.
  10. Remove from the oven and lightly press down on the marshmallows to spread them out slightly and crumble the biscuits on top.
  11. Leave to set in the fridge for at least 1 hour and then slice into 16 bars and serve.
  12. Store leftovers covered in the fridge for 4 days or freeze the bars for up to 3 months.

Nutritional Information

Makes 16 servings
Serving size: 1 bar (1/16th of recipe)

Calories: 126
Saturated fat: 2.4g
Carbs: 19g
Fibre: 0.8g
Sugars: 12.7g
Protein: 2.2g

The nutritional information was calculated using the recipe as written along with Dairymilk chocolate for the filling. Alterations will affect the calorie count.

Recipe Notes

You can use whatever chocolate you want for this like white chocolate or dark chocolate. Feel free to use chocolate with bits in it like fruit and nut for a more unique flavour. You can even add in things to the chocolate like jelly beans or dried fruit to make a more interesting bar.

Normal milk can be substituted for the almond milk, but I would suggest using evaporated milk instead as otherwise the milk could curdle. Or just be very careful when microwaving and reduce the power.

The base can have whole oats rather than oat flour, but I liked the finer texture of the ground oats. Any liquid sweetener can be used to bind the base together, but be vary of the flavour. I used a cane sugar syrup that I had made, but a mild tasting honey, golden syrup, agave syrup or maple syrup will also work just as well.

Instead of the biscuits, you can make an oatmeal crumble to place over the top or use grated chocolate or nuts etc. This recipe is really easy to customise for your own tastes.


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