Hey, y'all! If you grew up loving oatmeal creme pies, you're going to love my Oatmeal Cream Pie Bars! Soft, chewy oatmeal cookie bars are layered with a thick, fluffy marshmallow filling, giving you all the flavor of the classic treat in an easy-to-make dessert that's perfect for slicing into squares.

Oatmeal Cream Pie Bars

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The combination of soft oatmeal cookie bars and creamy marshmallow filling makes every bite taste just like the classic sandwich cookie, only better. They're easy to make ahead, slice beautifully, and are always a welcome addition to a dessert table or afternoon coffee break.

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Oatmeal Cream Pie Bars Ingredients

For the cookie layers:

• 2 ½ sticks unsalted butter (room temp)
• ¾ c. dark brown sugar
• ½ c. sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1 ½ c. flour
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1 ½ c. quick oats
• 1 ½ c. old-fashioned oats

For the filling:

• 1 ½ sticks unsalted butter (room temp)
• 2 c. powdered sugar
• 13 oz. marshmallow fluff
• 1 tsp. vanilla extract

How to Make Oatmeal Cream Pie Bars

1. Preheat the oven to 350°F. Line two 9×13-inch baking pans with parchment paper and lightly coat with nonstick cooking spray.
2. In a large bowl, beat 2½ sticks of butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and vanilla, then beat until well combined.
3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix just until combined. Stir in the quick oats and old-fashioned oats.
4. Divide the dough evenly between the prepared pans. Lightly spray your hands or the back of a spoon with nonstick spray, then press the dough into an even layer.
5. Bake for about 13 minutes, or until the edges are lightly golden. Let the bars cool completely in the pans.
6. To make the filling, beat 1½ sticks of butter until creamy. Add the powdered sugar and beat until smooth, then mix in the marshmallow fluff and vanilla until light and fluffy.
7. Lift one cooled cookie layer out of the pan and place it on a serving tray or cutting board. Spread the filling evenly over the top. Carefully remove the second cookie layer from its pan and place it over the filling, pressing down gently.
8. Freeze for 1 hour to firm up, then slice into bars and serve.

Pro Tips For Making This Recipe

1. Let the bars cool completely before adding the filling or they’ll melt the cream.
2. Spray your parchment paper with nonstick spray so nothing sticks.
3. Use a cooling rack to speed up the cooling process after baking.

Frequently Asked Questions

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Oatmeal Cream Pie Bars

Oatmeal Cream Pie Bars

JC Phelps

Love those classic oatmeal creme pies? These Oatmeal Cream Pie Bars have all the nostalgic flavor you remember - only better!

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Freeze Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Servings 20

Calories 413 kcal

Ingredients

  

1x2x3x

• Preheat the oven to 350°F. Line two 9×13-inch baking pans with parchment paper and lightly coat with nonstick cooking spray.
• In a large bowl beat 2½ sticks of butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and vanilla, then beat until well combined.
• In a separate bowl whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix just until combined. Stir in the quick oats and old-fashioned oats.
• Divide the dough evenly between the prepared pans. Lightly spray your hands or the back of a spoon with nonstick spray then press the dough into an even layer.
• Bake for about 13 minutes or until the edges are lightly golden. Let the bars cool completely in the pans.
• To make the filling beat 1½ sticks of butter until creamy. Add the powdered sugar and beat until smooth, then mix in the marshmallow fluff and vanilla until light and fluffy.
• Lift one cooled cookie layer out of the pan and place it on a serving tray or cutting board. Spread the filling evenly over the top. Carefully remove the second cookie layer from its pan and place it over the filling pressing down gently.
• Freeze for 1 hour to firm up then slice into bars and serve.

Instructions

 

• Preheat oven to 350°F. Line two 9x13 baking dishes with parchment paper and spray with nonstick spray.
• In a large bowl, beat 2 ½ sticks of butter, brown sugar, and sugar until light and creamy.
• Add vanilla and eggs, beat until combined.
• In another bowl, mix flour, cinnamon, salt, and baking soda. Add to wet mixture and beat until combined.
• Stir in both types of oats and beat again.
• Divide dough between the two pans. Spray your hands (or a spoon) with nonstick spray and press dough evenly into each pan.
• Bake for about 13 minutes, or until golden brown. Let cool completely.
• While bars cool, make the filling: beat 1 ½ sticks of butter until creamy. Add powdered sugar, beat again. Add marshmallow fluff and vanilla, beat until smooth.
• Once bars are cool, lift one out of the pan and place on a tray. Spread the cream filling evenly on top.
• Lift the second bar out and carefully flip it on top of the cream layer. Press down gently.
• Freeze for 1 hour to set.
• Slice into bars and serve!

Notes

• Let the bars cool completely before adding the filling or they’ll melt the cream.
• Spray your parchment paper with nonstick spray so nothing sticks.
• Use a cooling rack to speed up the cooling process after baking.

Nutrition

Calories: 413kcalCarbohydrates: 92gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 17mgSodium: 174mgPotassium: 167mgFiber: 4gSugar: 50gVitamin A: 29IUVitamin C: 0.01mgCalcium: 33mgIron: 3mg

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Y'all come back now, ya hear?

My best,

JC