Irresistible Homemade Oatmeal Cream Pie Bars: A Classic Treat Made Easy
Indulge in pure nostalgia with these delightful Oatmeal Cream Pie Bars! Imagine the iconic flavor of your favorite childhood snack, the Little Debbie Oatmeal Creme Pie, transformed into a convenient, shareable bar. These bars feature two layers of soft, perfectly chewy oatmeal cookie, generously filled with a luscious, fluffy marshmallow cream. They’re a dream come true for anyone who loves that classic sandwich cookie experience, but without the fuss of baking individual cookies. Get ready for a dessert that’s not only incredibly delicious but also surprisingly simple to prepare!
When it comes to baking, convenience is often key, and that’s precisely why we adore cookie bars! While we have an undeniable love for classic cookies, the process of scooping, baking dozens of individual treats, and then meticulously filling each one can be quite time-consuming. Cookie bars offer the perfect solution: simply press the dough into baking pans, bake the entire batch at once, and you’re halfway to a sensational dessert. This recipe for Oatmeal Cream Pie Bars capitalizes on that simplicity, allowing you to create a large quantity of these beloved sandwich cookies with significantly less effort than traditional methods.
The Magic Behind Homemade Oatmeal Cream Pie Bars
Crafting these incredible Oatmeal Cream Pie Bars is a straightforward and rewarding process. It begins with creating the perfect oatmeal cookie dough, made from pantry staples and a thoughtful blend of quick and old-fashioned oats to achieve that signature chewy-soft texture. This versatile dough is then divided and pressed evenly into two 9×13 inch baking pans, baked to golden perfection. Once these cookie layers have cooled completely – a crucial step for optimal assembly – the magic truly happens with the marshmallow cream filling. This delightful concoction of marshmallow fluff, softened butter, and powdered sugar is whipped until light and airy. One cookie layer is then generously spread with this heavenly filling, and the second cookie layer is gently placed on top. A brief chill in the freezer helps the layers set, making them effortless to slice into individual bars, ready to serve and enjoy.
Essential Ingredients for Your Oatmeal Cream Pie Bars
The secret to truly spectacular Oatmeal Cream Pie Bars lies in using fresh, quality ingredients. Here’s a detailed look at what you’ll need for both the rich oatmeal cookie layers and the irresistible marshmallow cream filling:
OATMEAL COOKIE LAYERS
- Butter: Opt for real butter, as its flavor and fat content are essential for the cookie’s structure and taste. Ensure it’s softened to room temperature before you begin mixing. This allows it to cream properly with the sugars, incorporating air and contributing to a tender crumb.
- Sugars: You’ll use both light brown sugar and granulated sugar. Brown sugar provides a deeper molasses flavor and contributes significantly to the cookies’ signature chewiness, while granulated sugar adds sweetness and helps with structure. Make sure your brown sugar is soft and fresh for the best results.
- Vanilla Extract: A good quality vanilla extract elevates the flavor profile of the cookies. Don’t skimp here; a pure vanilla extract makes a noticeable difference.
- Eggs: Two large eggs act as a binder, holding the ingredients together and adding moisture and richness to the dough.
- Flour: All-purpose flour is typically recommended for its balanced protein content, which yields a tender yet sturdy cookie. If you prefer, a gluten-free all-purpose flour blend can be used as a substitute.
- Cinnamon: Ground cinnamon is a classic partner to oats, adding warmth and a delightful aromatic spice that enhances the overall flavor of the oatmeal cookies.
- Salt: Just a touch of salt is crucial. It balances the sweetness, amplifies the other flavors, and prevents the cookies from tasting bland.
- Baking Soda: This leavening agent is responsible for the cookies’ slight rise and soft texture. For optimal results, always check that your baking soda is fresh and not expired.
- Oats: This recipe calls for a combination of quick oats and old-fashioned rolled oats. This blend is key to achieving the most amazing texture and consistency – quick oats help bind the dough and create a softer crumb, while old-fashioned oats provide that wonderfully chewy, rustic oatmeal texture that’s characteristic of a great oatmeal cookie.
MARSHMALLOW CREAM FILLING
- Butter: Similar to the cookie layers, real butter is paramount for a rich and smooth filling. Soften it to room temperature. You can use salted or unsalted butter; just be mindful of the overall saltiness if you opt for salted.
- Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar adds the majority of the sweetness to the filling and is essential for achieving a silky-smooth, lump-free consistency.
- Marshmallow Cream: Often labeled as Marshmallow Fluff, this is the star ingredient for the filling. It gives the cream its distinct sticky-sweet flavor and its wonderfully light, airy, and spreadable consistency, mimicking the authentic taste of a traditional oatmeal cream pie. You’ll find it in the baking aisle.
- Vanilla Extract: A touch of vanilla extract in the filling enhances its sweetness and adds a complementary depth of flavor to the marshmallow cream.
Step-by-Step: How to Make Oatmeal Cream Pie Bars
Follow these simple instructions to create your own batch of irresistible Oatmeal Cream Pie Bars:
Before you begin, preheat your oven to 350°F (175°C). Prepare two 9×13 inch baking dishes by lining them with parchment paper, leaving an overhang on the sides for easy lifting. Then, lightly spray the parchment paper with nonstick cooking spray to ensure no sticking.
MAKE THE OATMEAL COOKIE LAYERS
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer (or a stand mixer with the paddle attachment), beat the ingredients together on medium-high speed until the mixture is light, fluffy, and creamy. This should take about 2-3 minutes. This creaming process is essential for incorporating air, which contributes to the cookies’ soft texture.
- Add the eggs and vanilla extract to the creamed butter and sugar mixture. Continue to beat for another 2-3 minutes, ensuring everything is well combined and the mixture is smooth.
- In a separate large bowl, whisk together the dry ingredients: flour, ground cinnamon, salt, and baking soda. Make sure these are thoroughly combined to ensure even distribution in the dough.
- Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed, or by hand, until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Finally, fold in both the quick oats and old-fashioned oats until they are just incorporated into the dough.
- Divide the cookie dough evenly between the two prepared 9×13 inch pans. Lightly spray your hands with nonstick cooking spray and press the dough evenly into the pans, ensuring it reaches all corners.
- Bake for 13 minutes, or until the edges are lightly golden brown and the centers are set but still look soft. Remember, slight underbaking is preferred for chewy cookies.
MAKE THE CREAM FILLING & ASSEMBLE
- While the cookie layers are cooling completely, prepare the marshmallow cream filling. In a large bowl, beat the softened butter with a hand mixer until light and creamy.
- Gradually add the powdered sugar, beating until it’s fully incorporated and the mixture is smooth and fluffy.
- Finally, add the marshmallow fluff and vanilla extract. Beat again until the filling is perfectly smooth, light, and airy.
- Once the cookie bars are completely cool, carefully lift one cookie layer out of its baking dish using the parchment paper overhang and place it on a flat surface (like a cutting board or sheet pan). Spread the marshmallow cream filling evenly over this entire cookie layer.
- Carefully lift the second cookie layer out of its dish, also using the parchment paper. Invert this second layer directly on top of the cream filling, gently pressing down to create an even sandwich.
- For easier, cleaner slicing, place the assembled cookie bar slab into the freezer for at least 1 hour. This firms up the filling and cookies.
- After chilling, remove from the freezer, lift the entire bar slab out using the parchment paper, and slice into individual bars. Serve immediately and enjoy your homemade oatmeal cream pie bars!
Oatmeal Cream Pie Bars
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Ingredients
OATMEAL COOKIE LAYERS
- 1 ¼ cups butter softened to room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups flour
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ cups quick oats
- 1 ½ cups old-fashioned oats
MARSHMALLOW CREAM FILLING
- ¾ cup butter softened to room temperature
- 2 cups powdered sugar
- 13 oz marshmallow fluff
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°. Line two 9×13 baking dishes with parchment paper and spray with nonstick cooking spray.
MAKE THE OATMEAL COOKIE LAYERS
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In a large bowl add the 2 ½ sticks of butter, brown sugar, and sugar and beat with a hand mixer until light and creamy (about 2-3 minutes).
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Add the eggs and vanilla and beat for 2-3 more minutes.
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In another large bowl, mix the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet mixture and mix just until combined. Add the quick oats and old-fashioned oats to the bowl and mix just until combined.
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Scoop half the mixture into one of the lined 9×13 baking dishes and the rest into the other 9×13 and spray your hands with nonstick cooking spray. Flatten the dough with your hands, spreading evenly all the way to the corners of the baking dish.
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Bake for 13 minutes or until golden brown.
MAKE THE CREAM FILLING
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Let the bars cool while you make the cream. Add the butter to a large bowl and beat using the hand mixer until light and creamy. Add the powdered sugar and beat again until well mixed. Add the marshmallow fluff and vanilla and beat again until smooth.
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The bars must be completely cool before spreading the cream on top. Lift one of the bars out of the dish by lifting the parchment paper up and then placing the parchment paper lined bar on a tray or sheet pan. Spread the cream all over the top of the oatmeal bar. Lift the other bar out of the baking dish by the ends of the parchment paper. Carefully flip that bar on top of the cream and lightly press down.
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Place in the freezer for 1 hour. Take out and slice into bars, serve, and enjoy!
Nutrition
Expert Tips for Making the Best Oatmeal Cream Pie Bars
- Room Temperature Butter is Non-Negotiable: Do not melt the butter! The integrity of the cookie bars relies on softened (room temperature) butter. Melted butter will result in a greasy, flat cookie with a cake-like texture, instead of the desired soft and chewy bar.
- Cream Butter and Sugars Thoroughly: Dedicate an extra minute or two to creaming the butter and sugars together until they are truly light and creamy (about 2-3 minutes). This process incorporates air into the mixture, which is vital for the cookies’ soft texture and prevents them from being dense.
- Always Preheat Your Oven: A properly preheated oven ensures that your cookies begin baking at the correct temperature from the start. This helps them rise evenly and bake consistently, turning out perfectly every time.
- Parchment Paper is Your Best Friend: Using parchment paper is key for hassle-free removal. It prevents sticking and allows you to easily lift the entire cookie slab out of the pan, which is essential for assembling the layered bars without damage.
- Avoid Overbaking at All Costs: Overbaking is the enemy of a soft, chewy cookie bar. Keep a close eye on your bars; as soon as the edges begin to turn a very light golden brown and the center appears set yet still slightly soft, take them out. They will continue to cook slightly from residual heat (carryover baking). For truly soft cookies, it’s always better to err on the side of slightly undercooked rather than overbaked.
- Cool Completely Before Filling: This tip is crucial! The cookie layers must be absolutely, completely cool before you attempt to spread the marshmallow cream filling. If the layers are even slightly warm, the filling will melt and create a messy situation, ruining the beautiful layers.
- Combine Oat Types for Perfect Texture: The mix of quick oats and old-fashioned oats is intentional. Quick oats help absorb moisture and provide structure, while old-fashioned oats contribute to that classic, hearty, chewy oatmeal texture. Don’t substitute one for the other unless you’re comfortable with a slightly different end result.
How Do You Soften Butter Efficiently?
Softening butter to the perfect consistency is vital for many baking recipes, including these Oatmeal Cream Pie Bars. Butter that is too cold won’t cream properly, and melted butter will lead to greasy, flat results. My preferred method for quickly softening butter is using the defrost function on my microwave. If you need a whole stick (1/2 cup) of butter, you can often leave it in its paper wrapper. For smaller amounts, place the required butter in a glass or porcelain bowl. Set your microwave to its lowest defrost setting and run it for 15-20 seconds. After the initial burst, check the butter’s softness by gently pressing it with a rubber scraper or your finger. It should indent easily but not be greasy or liquid. If it’s still too firm, continue heating in 5-10 second intervals, watching it very closely. Butter can go from perfectly soft to melted surprisingly fast!
Alternatively, you can cut the butter into smaller cubes and let it sit at room temperature for 15-30 minutes, or place the unwrapped butter in a bowl, set that bowl in a larger bowl of warm (not hot) water, and let it sit for 5-10 minutes, flipping occasionally.
How to Store Oatmeal Cream Pie Bars?
To keep your Oatmeal Cream Pie Bars fresh and delicious, proper storage is essential. Place the sliced bars in an airtight container and store them in the refrigerator for up to 4-5 days. The filling benefits from the cold, helping it stay firm and delightful. While they store best in the fridge, many find their flavor and texture are enhanced when they are closer to room temperature. I usually recommend taking them out of the refrigerator about 30-45 minutes before serving to allow them to warm up slightly and soften. However, let’s be honest – they are incredibly tempting and taste fantastic straight from the fridge too, so waiting is entirely optional!
For longer storage, these bars freeze wonderfully. Wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for an hour or two before enjoying.
Tips for Cutting Perfect Cookie Bars Every Time
Achieving perfectly cut, aesthetically pleasing cookie bars, especially layered ones like these Oatmeal Cream Pie Bars, can sometimes be a challenge. That’s where a few simple tricks come in handy. The ultimate answer to getting every single bar cut and looking flawless is definitely parchment paper! As mentioned in the recipe, lining your baking dishes with parchment paper (with an overhang) allows you to easily lift the entire baked and assembled slab out of the pan. This means you can cut on a flat surface, which is much easier than struggling to slice inside the pan.
Beyond parchment paper, a critical step for clean cuts is ensuring the bars are well-chilled, ideally frozen for an hour as recommended. A cold, firm dessert is much easier to slice neatly. Additionally, for extra clean edges, try using a sharp knife that has been run under hot water and then wiped dry between each cut. The warm blade glides through the filling and cookie layers more smoothly, preventing crumbling and sticking. With these simple tips, you’ll be able to present your homemade Oatmeal Cream Pie Bars like a professional baker!
Craving More Delicious Cookie Bars? Explore Our Favorites!
If you’ve fallen in love with the convenience and deliciousness of these Oatmeal Cream Pie Bars, you’re in for a treat! Cookie bars are a fantastic way to enjoy your favorite cookie flavors in a more accessible format. Here are some of our other highly recommended bar cookie recipes that are sure to satisfy any sweet tooth:
- Strawberry Cheesecake Cookie Bars
- Snickerdoodle Cookie Bars
- Sugar Cookie Bars
- Chocolate Chip Cookie Bars
- No Bake Cookie Bars
- Oatmeal Chocolate Chip Cookie Bars
- Lemon Sugar Cookie Bars
- Swirled Patriotic Cookie Bars
- Fudgy Oatmeal Cookie Bars
- Twix Cookie Bars
- Easy Peanut Caramel Cookie Bars
- Gingerbread Cookie Bars
- Butterscotch Pretzel Cookie Bars
- Reese’s Cookie Bars
- S’mores Cookie Bars
- Oreo Cookie Bars
Whether you’re looking for a quick dessert to feed a crowd, a simpler alternative to traditional cookies, or just a delightful treat to satisfy your sweet tooth, these Oatmeal Cream Pie Bars are a perfect choice. They deliver all the beloved flavors and textures of the classic Little Debbie snack but with the wholesome goodness and satisfaction of homemade baking. Prepare to impress everyone with these soft, chewy, and utterly delicious sandwich cookie bars!