Heavenly Oatmeal Cream Pie Bars – A Delightful Twist on a Classic Treat!
Indulge in the heavenly combination of chewy oatmeal bars and creamy marshmallow filling with these delectable Oatmeal Cream Pie Bars. Perfect for satisfying your sweet cravings, this recipe offers a delightful twist on the beloved classic treat. Whether enjoyed as a snack or dessert, these bars are sure to become a household favorite.
In our cozy household, these Oatmeal Cream Pie Bars hold a special place in our hearts and stomachs alike. It all started one lazy Sunday afternoon when I decided to surprise my husband with a homemade treat. Little did I know that these bars would quickly become a staple in our snack repertoire. Every bite tells a story of comfort and joy, as we gather around the kitchen counter, savoring each mouthful. Whether it’s a midday pick-me-up or a post-dinner indulgence, these bars never fail to put smiles on our faces and warmth in our hearts.
Why This Recipe Will Win Your Heart:
- Irresistible Flavor Fusion: Experience the perfect blend of chewy oats, warm spices, and creamy marshmallow filling in every bite.
- Simple Yet Satisfying: With straightforward ingredients and easy-to-follow instructions, these bars are a breeze to whip up, making them ideal for both novice and experienced bakers.
- Versatile Treat: Whether enjoyed as a snack, dessert, or even a lunchbox treat, these Oatmeal Cream Pie Bars are a versatile delight for all occasions.
- Freezer-Friendly Convenience: Prepare ahead and freeze for later enjoyment, making them perfect for satisfying spontaneous cravings or entertaining guests at a moment’s notice.
Ingredients:
- For the Bars:
- 283 grams (2½ sticks) unsalted butter
- 100 grams dark brown sugar, firmly packed
- 100 grams granulated sugar
- 2 large eggs
- 4 grams pure vanilla extract
- 180 grams all-purpose flour
- 6 grams baking soda
- 3 grams ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 150 grams old-fashioned oats, uncooked
- 134 grams quick oats, uncooked
- For the Cream Filling:
- 170 grams (1½ sticks) unsalted butter
- 226 grams powdered sugar
- 369 grams marshmallow fluff (1 jar)
- 6 grams pure vanilla extract
- ¾ teaspoon kosher salt
Directions:
- Preheat the oven to 375°F and prepare two 8×12-inch baking pans with nonstick spray and parchment paper overhang.
- In a stand mixer, cream together the butter and sugars until creamy. Add eggs and vanilla, beating well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add to the wet mixture and beat until incorporated.
- Mix in the oats until combined. Divide the dough between the prepared pans and spread evenly.
- Bake for 12-13 minutes until golden brown. Do not over-bake.
- While the bars bake, prepare the cream filling by beating together softened butter, powdered sugar, marshmallow fluff, vanilla, and salt until fluffy.
- Once baked, transfer the bars to a cooling rack to cool completely.
- Spread the cream filling over one cooled cookie bar, then top with the other bar. Freeze for at least 2 hours or overnight before slicing into bars.
Notes:
- For a twist, try adding chopped nuts or dried fruit to the oatmeal cookie dough.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
