Oatmeal Cream Pie Bars
These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.
These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.
These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.
Ingredients
For the Bars
- 1 1/4 cup butter unsalted
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp course sea salt optional
- 1 1/2 cup flour
- 3 cups quick oats dry
For the Filling
- 2 jars marshmallow fluff 7.5 oz. or 7 oz. each
- 3 cups powdered sugar divided
- 3/4 cup butter unsalted or salted
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
To Make the Bars
- Preheat the oven to 375 degrees. Prepare two 9 X 13 pans by spraying with cooking spray, then lining with parchment, then spray the parchment lightly with cooking spray. Make sure to leave a little parchment hanging over the ends of the pan to use as handles. Set aside.
- In a medium bowl, whisk together the regular salt, the coarse salt (if you are using), nutmeg, baking soda, cinnamon, and flour.
- With your mixer, cream both sugars and the butter until fully mixed and smooth. Add the eggs and the vanilla and mix again until fully combined.
- Add the flour mixture to the butter mixture and mix on low, only until you do not see any streaks of flour.
- Add the oats and mix on low again just until combined.
- Divide the dough as equally as possible between the two prepared pans and spread to completely cover the bottom. Use your hands or a spatula for this. It helps to dip your fingers in water or spray your hands with cooking spray because this dough is sticky.
- Put both pans in your oven side-by-side but not touching and bake for 10 to 12 minutes. You want for the end result to be a light golden color with no raw spots in the middle.
- Let the bars cool in the pans for about 15 minutes and then use the parchment to lift them carefully from the pans and place on a cooling rack. Let them cool completely while still on the parchment paper
To Make the Filling
- With your mixer beat the butter until nice and fluffy. Don’t beat it too long or it will begin to melt.
- Add the powdered sugar slowly until it is all incorporated and then turn the mixer up to medium or high and beat until the mixture is lighter in color and smooth. I start with 2 cups of powdered sugar and then add more after the rest of the ingredients have been added.
- Add both jars of marshmallow cream, the vanilla and salt and beat again until smooth and fully combined. If you need more powdered sugar at this point add more in ½ cup increments. You want the end result to be a smooth and slightly gooey consistency that will stay in place between the bars. It will not be fluffy like a cake icing.
- When the bars are completely cool, place a cutting board or cake board on top of one of the uncut slabs. Flip the whole thing over as carefully as possible and peel the parchment away.
- Spread this slab with marshmallow filling as evenly and as close to the edges as possible.
- Cut the remaining slab in half crosswise so that I have 2 smaller rectangles. Then, move those over and place them on top of the filling (without flipping them) with the assistance of a couple of spatulas.
- Try to get the 2 pieces to fit together pretty tightly and don’t push down on the top layer or you may squish the filling out.
- Cover the entire cutting board or cake board or whatever you used with plastic wrap or foil and place the large cookie into the freezer for about 2 hours.
- Once the bars are very well chilled, you can cut them into squares.