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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
Cook Time 12 minutes
Freeze Time 1 hour
Total Time 1 hour 27 minutes
Servings 20
Calories 413 kcal

Ingredients
  

  • 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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