CraftGossip Exclusive: Homemade Easy S’mores Bar

This easy s’more bar is the perfect sweet indulgence bar for a wet and rainy weekend. This is best eaten warm from the oven, but it tastes great cold too. If you want to slice it into squares then you will need to let it cool. We ate it straight out of the pan and just scooped it into a bowl as no one wanted to wait.

Base –

1 cup of quick oats

1 cup of plain flour with 1/2 tsp of baking soda or 1 cup of self raising flour.

pinch of salt

1/2 cup of softened butter

1/2 cup of brown sugar

1 tsp of vanilla extract

Take the base ingredients and mix until a dough-like texture. This layer will create the base of the slice. You need to press it firmly into a lined 8×8 tin. Bake for 15 mins until golden brown in a 350F oven.

Whilst you are waiting for that layer to bake you can go ahead and start the filling.

Filling –

1 1/2 cups of chopped Marshmallows

1 1/2 cups of chocolate chips. We used half of dark and half milk chocolate.

Once your base is golden brown, pull it out of the oven and layer the chocolate chips and marshmallows over the top. Pop it back in to the oven for 5 mins or until melted.

To finish off this slice/bar you need a top for this you need to mix the following.

120 grams of brown sugar

120 grams of butter

3/4 cup of quick oats

100 grams of flour

1 cup of crushed sweet biscuits. You could use graham crackers or shortbread.

Cream the butter and sugar together then add the remaining ingredients. This mixture should resemble a crumble. You then need to sprinkle it over the top of the slice. Try not to push it down too hard or the melted filling will ooze out too much. Once you have coated the top pop it back in the oven for 15 minutes or until golden.

Allow to cool for 10 mins before eating it warm and gooey or allow to cool for 1 hour to slice it.

Looking for more S’smores recipes? Check out these articles.

Looking for more ideas for Smores? Check out this S’mores cookbook we found on Amazon and let’s not forget my favorite snack Smores candy snack. So yummy and ready to go!

So it turns out I have become a s’mores addict and now I am addicted to this S’mores dip. In fact, I do believe I have aided and abetted a few friends in this Smores dip addiction too.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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