I love a treat that feels like a hug, and these Oatmeal Cream Pie Bars do just that. They mix soft, chewy oatmeal cookie flavor with a sweet, creamy filling, all in one easy bar. This recipe turns a classic sandwich cookie into a pan-friendly dessert that feeds a crowd and makes everyone smile. If you enjoy sweet, soft bars with a creamy center, you might also like this no-bake chocolate cream pie. Get ready, these bars are simple, comforting, and fun to share.
How to prepare Oatmeal Cream Pie Bars.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For the filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup marshmallow fluff, or whipped cream cheese for a tangy version
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang to lift the bars later.
- In a large bowl, beat the butter and sugars until creamy. Add eggs and vanilla, beat until smooth.
- In a separate bowl, stir together flour, baking soda, and salt. Add the dry mix to the wet mix and stir until just combined. Fold in the oats.
- Press about half of the oat dough evenly into the prepared pan to form the base. Bake for 10 to 12 minutes, until lightly golden at the edges. Remove from oven and let cool slightly.
- While the base cools, make the filling. Beat the softened butter with powdered sugar and vanilla until smooth. Fold in the marshmallow fluff until you have a smooth, spreadable cream.
- Spread the filling evenly over the warm base. Crumble the remaining oat dough on top and press gently so it sticks to the filling.
- Return the pan to the oven and bake 12 to 15 minutes, until the top is lightly golden. Cool completely in the pan, then lift out using the parchment overhang and cut into bars. Chill a bit for cleaner slices, if you like.
Why You’ll Love Oatmeal Cream Pie Bars.
- They taste like the classic oatmeal cream pie, but in an easy pan dessert form.
- The oats make the bars chewy, the filling stays soft and sweet.
- You can bake once and serve many, great for parties, school lunches, or a simple snack.
- You can change the filling to marshmallow, cream cheese, or simple buttercream to match your taste.
Tips for success
- Press the base evenly into the pan, that helps bars hold together.
- If the top dough is too soft to crumble, chill it for 10 minutes before topping.
- Let the pan cool fully before slicing, or use a warm, clean knife for neater cuts.
- Use old-fashioned oats for texture, quick oats make it too soft.
- Store bars in an airtight container, they keep well at room temperature for 2 days, or in the fridge for a week.
Serving Suggestions
- Serve with a glass of cold milk, coffee, or tea.
- Cut small squares for a party platter, or larger bars for dessert.
- Add a sprinkle of cinnamon or a light dusting of powdered sugar on top.
- Pair with fresh fruit for a balanced plate.
FAQs
Q: Can I make these gluten free?
A: Yes, use a 1-to-1 gluten free flour blend and make sure your oats are certified gluten free.
Q: Can I freeze the bars?
A: Yes, wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.
Q: Can I use a different filling?
A: Yes, you can swap marshmallow fluff for a simple buttercream or a cream cheese frosting for a tangy twist.
Q: How long do they keep fresh?
A: At room temperature in an airtight container, about 2 days. In the fridge, about one week.
Q: Can I make them in a smaller pan?
A: Yes, reduce bake time slightly for a thicker bar, check doneness with a light golden top.
Oatmeal Cream Pie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang to lift the bars later.
- In a large bowl, beat the butter and sugars until creamy. Add eggs and vanilla, beat until smooth.
- In a separate bowl, stir together flour, baking soda, and salt. Add the dry mix to the wet mix and stir until just combined. Fold in the oats.
- Press about half of the oat dough evenly into the prepared pan to form the base. Bake for 10 to 12 minutes, until lightly golden at the edges. Remove from oven and let cool slightly.
- While the base cools, make the filling. Beat the softened butter with powdered sugar and vanilla until smooth. Fold in the marshmallow fluff until you have a smooth, spreadable cream.
- Spread the filling evenly over the warm base. Crumble the remaining oat dough on top and press gently so it sticks to the filling.
- Return the pan to the oven and bake 12 to 15 minutes, until the top is lightly golden. Cool completely in the pan, then lift out using the parchment overhang and cut into bars. Chill a bit for cleaner slices, if you like.
