Oatmeal Cream Pie Bars

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 13

Freeze Time: 2

Total Time: 2 23

Servings: bars

Calories: 450kcal

Author: Becky Hardin

These Homemade Oatmeal Cream Pies are an adult version of a childhood favorite! They're a tasty dream come true, and they're perfect for showing your loved ones just how special they are. These copycat Oatmeal Cream Pie Bars have a layer of homemade marshmallow creme icing sandwiched between two perfectly chewy oatmeal cookies, all in bar form!

Print Recipe

Equipment

Kitchen Scale (optional)
2 8x12-inch Baking Pan
Stand Mixer

Ingredients

For the Bars:

1¼ cups unsalted butter 283 grams (2½ sticks)
¾ cup dark brown sugar firmly packed
½ cup granulated sugar 100 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams
1 teaspoon baking soda 6 grams
1 teaspoon ground cinnamon 3 grams
¼ teaspoon ground nutmeg
¾ teaspoon kosher salt
1½ cups old-fashioned oats 150 grams, uncooked
1½ cups quick oats 134 grams, uncooked

For the Cream Filling:

¾ cup unsalted butter 170 grams (1½ sticks)
2 cups powdered sugar 226 grams
13 ounces marshmallow fluff 369 grams (1 jar)
1½ teaspoons pure vanilla extract 6 grams
¾ teaspoon kosher salt

Instructions

Preheat oven to 375°F and spray two 8x12-inch baking pans with nonstick spray (if you don't have two 8x12 pans, use one 12x16-inch pan, and use 1 cup less dough. Line the pan with parchment so that each edge of the pan has a 2-inch over-flap. Spray the parchment with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until creamy. Add eggs and vanilla and beat well.
1¼ cups unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the wet mixture all-at-once and beat only until flour mixture is incorporated.
1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon kosher salt
Add the oats and mix until incorporated.
1½ cups old-fashioned oats, 1½ cups quick oats
Divide the dough in half and spread half in each pan. Spray a wooden spoon or rubber spatula with cooking spray to prevent the dough from sticking. Work the dough evenly until it reaches across the pans evenly. (If necessary, spray your fingers with cooking spray and spread the dough with your fingers. The dough is somewhat stiff and sticky.)
Bake 12-13 minutes, or until the dough is cooked in the middle and is light golden brown. Do not over-bake or the bars will dry out.
While the bars bake, make the cream filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until fluffy. Add the powdered sugar and beat until lighter in color and smooth. Add the marshmallow fluff, vanilla, and salt. Beat until light and fluffy. Set aside until ready to use.
¾ cup unsalted butter, 2 cups powdered sugar, 13 ounces marshmallow fluff, 1½ teaspoons pure vanilla extract, ¾ teaspoon kosher salt
Transfer the cookie bars to a cooling rack to cool 10 minutes. Lift the bars out of the pans, by the parchment paper and set them back on the cooling rack to completely cool.
When bars are cool, spread the Cream Filling over one of the uncut 8x12-inch cookies. Remove the parchment paper and place the other 8x12-inch cookie over the Cream Filling and press gently down. Place the entire large cookie on a larger baking tray and cover it with plastic wrap and foil. The cookies are easy to cut when frozen. Place in the freezer at least 2 hours or overnight.
Cut the frozen cookie into bars.

Video

Notes

Line baking pans with parchment paper and cooking spray to make sure nothing sticks.
Use an electric mixer to make sure everything is fully incorporated (mixing by hand will wear you out).
Bake cookie bars for about 12 minutes then let them cool for 10 minutes before removing them from the pans.
After assembling the oatmeal cream pie bars (bar, marshmallow, bar), place on a tray and cover with plastic wrap. Then freeze at least 2 hours.
They are easier to cut into bars AFTER freezing, then you can serve them or save for later.
You can serve them cold or at room temperature, but they do get a bit messy when too warm.
If you want the classic round shape, you can use the dough to make cookies instead of bars before assembling, or even cut off the corners of the bars. Whatever you prefer!

Storage: Store oatmeal cream pie bars in an airtight container in the refrigerator for up to 4 days

Nutrition