If you have a sweet tooth and a love for nostalgic treats, you are going to fall head over heels for this Oatmeal Cream Pie Bars Recipe. Imagine the chewy, cinnamon-spiced oatmeal bars hugging a fluffy, dreamy marshmallow cream filling that melts in your mouth with every bite. These bars strike the perfect balance between a hearty oatmeal cookie and an indulgent cream pie, making them an instant classic that’s perfect for sharing with friends, packing for lunch, or just treating yourself to a comforting homemade delight.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that all come together to create the irresistible taste and texture of these delightful bars. Each component contributes uniquely, from the rich butter and warm spices to the creamy filling that elevates the whole experience.
- Unsalted butter: Adds richness and helps create a tender, melt-in-your-mouth texture in both the bars and the filling.
- Dark brown sugar: Provides deep molasses flavor and moisture, key for the chewy oatmeal base.
- Granulated sugar: Balances sweetness and helps with browning.
- Large eggs: Bind the ingredients while adding structure to the bars.
- Pure vanilla extract: Infuses warmth and depth into both the dough and cream filling.
- All-purpose flour: The foundation for the oatmeal cookie bars to hold their shape.
- Baking soda: Leavens and ensures a light texture without puffiness.
- Ground cinnamon and nutmeg: Classic warming spices that make these bars taste cozy and irresistible.
- Kosher salt: Enhances all the flavors, balancing sweetness perfectly.
- Old-fashioned oats and quick oats: Offer a mix of texture—chewy and soft—creating that signature oatmeal cookie bite.
- Powdered sugar: Delivers a smooth, silky texture to the creamy filling.
- Marshmallow fluff: The secret to that dreamy, sweet, and fluffy cream layer that makes these bars shine.
How to Make Oatmeal Cream Pie Bars Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 375°F. Grease two 8×12-inch pans with nonstick spray or line one 12×16-inch pan with parchment paper so the edges have a nice overhang for easy removal. This setup helps ensure your bars bake evenly and are simple to lift out later.
Step 2: Creaming the Butter and Sugars
Using a stand mixer fitted with the paddle attachment, cream the butter with both sugars until the mixture is smooth and luscious. This step not only combines flavors but also aerates the dough slightly, helping with the final texture.
Step 3: Adding Eggs and Vanilla
Beat in the eggs and vanilla extract thoroughly. These add moisture and richness, building the base flavor for our oatmeal bars.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Adding the spices here ensures they are evenly distributed throughout the bars.
Step 5: Incorporate Dry Ingredients into Wet
Gradually add the dry mixture to the wet ingredients and beat until just combined. Overmixing can lead to tough bars, so mix gently to keep them tender.
Step 6: Fold in the Oats
Mix in both old-fashioned and quick oats until the dough is uniform. This blend gives the bars a lovely chewiness with a bit of softness.
Step 7: Spread and Bake the Dough
Divide the dough between your prepared pans and evenly spread using a spatula or your hands (sprayed with cooking spray to prevent sticking). Bake for 12 to 13 minutes until the bars are lightly golden but still moist in the center. Watch closely to avoid drying them out.
Step 8: Prepare the Cream Filling
While the bars bake and cool slightly, use the whisk attachment on your mixer to beat softened butter until fluffy. Add powdered sugar, beat, then fold in marshmallow fluff, vanilla, and salt, whipping until smooth and airy. This luscious filling is what makes this Oatmeal Cream Pie Bars Recipe so special.
Step 9: Assemble the Bars
Once the bars have cooled completely, spread the cream filling over one set. Gently press the other bar layer on top. Wrap tightly with plastic wrap and foil, then chill for at least two hours or overnight. Chilling makes the bars firm and easier to cut cleanly.
Step 10: Slice Into Bars
Remove from the freezer and slice into perfect squares. Serving them chilled keeps the cream layer fluffy and cool, while the oatmeal bars stay chewy and satisfying.
How to Serve Oatmeal Cream Pie Bars Recipe
Garnishes
Keep it simple and let these bars shine on their own, or sprinkle a light dusting of cinnamon or powdered sugar for an elegant touch. A drizzle of melted chocolate or a few chopped toasted pecans can add some festive flair if you like.
Side Dishes
Pair these bars with a cold glass of milk, a cup of warm tea, or fresh coffee for a cozy treat any time of day. They also go wonderfully with a scoop of vanilla ice cream when served as a dessert.
Creative Ways to Present
For a playful party presentation, stack the bars in a neat pile tied with rustic twine or arrange them on a tiered dessert platter. Wrap individual bars in wax paper and tie with a ribbon for charming homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover oatmeal cream pie bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps preserve the creamy filling and chewy oat layers fresh and delicious.
Freezing
These bars freeze beautifully. Wrap them tightly in plastic wrap and foil to avoid freezer burn, then place in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing for best texture.
Reheating
While these bars are best served chilled, if you prefer a slightly softer texture, warm individual bars briefly in the microwave for 10-15 seconds. Avoid overheating to preserve the delicate cream filling.
FAQs
Can I use only one type of oat?
While the recipe calls for both old-fashioned and quick oats, you can use just one type, but mixing them gives the best texture with a nice balance of chewiness and softness.
Is marshmallow fluff necessary for the filling?
Yes, marshmallow fluff provides the signature light, airy texture and sweet flavor that sets this cream filling apart from traditional buttercream or cream cheese fillings.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure to check your oats are labeled gluten-free as well.
How do I know when the bars are done baking?
The edges should be lightly golden and the center just set but still soft when you gently touch it. Avoid overbaking to keep them chewy and moist.
Why should I freeze before cutting?
Freezing firms up the bars and filling so they cut cleanly into neat squares without the cream squishing out. It’s the best way to get those perfect layers.
Final Thoughts
You really can’t beat the comforting charm of these homemade Oatmeal Cream Pie Bars Recipe. They are chewy, creamy, and packed with nostalgic flavor—a guaranteed crowd-pleaser that brightens any snack or dessert time. Once you try them, you’ll understand why they’re fast becoming a personal favorite that you’ll want to make again and again.
Print
Oatmeal Cream Pie Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes + at least 2 hours freezing time
- Yield: 18 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Oatmeal Cream Pie Bars featuring a perfectly baked oatmeal cookie base layered with a fluffy marshmallow cream filling. These bars offer the nostalgic flavors of oatmeal cream pies in a convenient bar form, combining chewy oats and spiced cookie with a sweet, creamy filling. Perfect for dessert or an indulgent snack.
Ingredients
For the Oatmeal Cookie 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), softened
- 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 and Prepare Pans: Preheat your oven to 375°F (190°C). Spray two 8×12-inch baking pans with nonstick spray. If you only have one 12×16-inch pan, line it with parchment paper leaving a 2-inch overhang on all sides and spray the parchment with nonstick spray. This helps with easy removal later.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat together the unsalted butter and both sugars until the mixture is creamy and smooth. Add the eggs and vanilla extract and continue beating until well combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and kosher salt. Add all of this dry mixture to the butter mixture at once, beating only until just incorporated to avoid overmixing.
- Add Oats: Fold in both the old-fashioned and quick oats into the batter until fully combined, creating a thick, sticky dough.
- Divide and Spread Dough: Divide the dough evenly between the prepared pans. Spray a wooden spoon, rubber spatula, or your fingers with cooking spray to prevent sticking, then press the dough out evenly across each pan to the edges.
- Bake Cookie Bars: Bake the dough in the preheated oven for 12-13 minutes or until the centers are cooked through and the edges are light golden brown. Be careful not to overbake to keep the bars moist.
- Make Cream Filling: While the bars bake, prepare the filling. Using a stand mixer with a whisk attachment, beat the softened butter until fluffy. Gradually add the powdered sugar and beat until light in color and smooth. Add marshmallow fluff, vanilla extract, and salt, then continue beating until the filling is light, fluffy, and well combined. Set aside.
- Cool Bars: Transfer the baked bars to a cooling rack and cool for about 10 minutes in the pans. Then carefully lift them out by the parchment paper edges and return to the cooling rack to cool completely.
- Assemble Bars: Once fully cooled, place one uncut oatmeal cookie bar on a large tray. Spread the cream filling evenly over it. Remove parchment paper from the second bar and place it on top of the filling, pressing gently to sandwich the layers together. Wrap the assembled cookie in plastic wrap and cover with foil.
- Freeze and Cut: Freeze the layered cookie for at least 2 hours or overnight to set the filling and make cutting easier. Once frozen, cut the large cookie into 18 bars. Serve chilled or at room temperature.
Notes
- Using two 8×12 pans is ideal, but a single 12×16 pan with slightly less dough also works.
- Spraying tools and fingers with cooking spray helps to handle the sticky dough easily.
- Do not overbake the cookie bars; they should be light golden and moist inside.
- Freezing the assembled bars before cutting keeps the cream filling stable and makes cutting neat.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
