Why Make This Recipe
Giant Oatmeal Cream Pie Bars are a delightful twist on the classic oatmeal cream pie. These bars bring rich, soft oatmeal cookies together with a sweet, fluffy filling. They are perfect for gatherings, parties, or just a sweet treat at home. Making these bars is simple and rewarding, giving you a nostalgic taste that can please both kids and adults alike.
How to Make Giant Oatmeal Cream Pie Bars
Making these delightful treats is quite simple. Follow these straightforward steps to create delicious Giant Oatmeal Cream Pie Bars that everybody will love.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the vanilla and eggs, one at a time.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and mix until combined.
- Stir in the rolled oats.
- Spread half of the dough into the prepared baking dish. Bake for 10-12 minutes until lightly golden.
- Remove from the oven and let cool for a few minutes. Spread marshmallow fluff over the baked layer.
- Take the remaining dough and crumble it over the marshmallow layer.
- Bake for an additional 15-20 minutes until the top is golden brown.
- Allow to cool completely before cutting into bars.
How to Serve Giant Oatmeal Cream Pie Bars
These bars are best served fresh, but they can also be enjoyed after cooling completely. Cut them into squares and serve them with a glass of milk or coffee. They can also be a delightful dessert option for a picnic or a party.
How to Store Giant Oatmeal Cream Pie Bars
You can store these bars in an airtight container at room temperature for up to a week. If you want them to last longer, you can keep them in the refrigerator for up to two weeks. For even longer storage, consider freezing the bars. Just make sure to wrap them well in plastic wrap and then place them in a freezer bag.
Tips to Make Giant Oatmeal Cream Pie Bars
- Ensure your butter is softened but not melted for the best texture.
- Don’t overmix the dough after adding the flour to keep the bars soft.
- When spreading the marshmallow fluff, wet your spatula slightly to prevent sticking.
Variation
If you want to switch things up, consider adding chocolate chips or nuts to the dough for added flavor and texture. You could also use flavored marshmallow fluff, like strawberry or chocolate, for a unique twist.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats give more chewiness.
Can I make these bars in advance?
Absolutely! You can make them a few days ahead and store them in an airtight container.
What if I don’t have marshmallow fluff?
You can make a simple marshmallow cream by mixing powdered sugar, butter, and vanilla extract as a substitute.
Giant Oatmeal Cream Pie Bars
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats Quick oats may be used, but texture may vary.
For the Filling
- 1 cup marshmallow fluff Can substitute with homemade marshmallow cream.
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the vanilla and eggs, one at a time.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and mix until combined.
- Stir in the rolled oats.
Baking
- Spread half of the dough into the prepared baking dish. Bake for 10-12 minutes until lightly golden.
- Remove from the oven and let cool for a few minutes. Spread marshmallow fluff over the baked layer.
- Take the remaining dough and crumble it over the marshmallow layer.
- Bake for an additional 15-20 minutes until the top is golden brown.
- Allow to cool completely before cutting into bars.