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.
