Oatmeal Cream Pie Bars
Classic Oatmeal Cream Pies madeover into cookie bars. You’ll love this nostalgic copycat recipe even more than the original!
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Do you guys remember me RAVING about these Homemade Oatmeal Cream Pies?? If not– let me give you a re-cap… I’m a total chocolate girl, and any dessert that doesn’t involve something chocolate really isn’t all that big of a draw for me. BUT THESE. I seriously can’t even. That recipe for Oatmeal Cream Pies has been my downfall. My husband and I have greedily scarfed an entire batch of these without giving a second thought to sharing with the kids. And I’m talking more than once, y’all. They are just THAT good.
I wanted to whip up a new batch in honor of the back-to-school season and decided to make them over as cookie bars! It’s the same easy recipe as before, but now you don’t have to scoop the dough! Which is one more time barrier eliminated between you and and these cookies. You are so welcome, my friend. ????
Ingredients for Oatmeal Cream Pie Bars
- brown sugar
- an egg
- cocoa powder (you won’t taste chocolate at all!)
- baking soda
- baking powder
- shortening (don’t sub butter if you want a true copycat taste and texture!)
- corn syrup
- marshmallow cream
- powdered sugar
Supplies Needed to Make Oatmeal Cream Pie Bars
- 2 – 10×15 jelly roll pan
- foil or parchment paper
- a stand mixer fitted with a whisk
- offset spatula (not a necessity, but I like it for spreading the filling)
Tips for Making & Storing Oatmeal Cream Pie Bars
- Don’t stress about the filling being perfectly smooth. Once you add the marshmallow cream and powdered sugar to the shortening, it will have an almost curdled look (that’s probably not exactly the right descriptor, but it’s the only word coming to mind). It’s all ok, I promise!
- The cookie dough is spread into a very thin layer in the pan, and I’ve got a great trick for making this easy AND getting it into an even layer. Simply plop (yes, plop ????) the dough onto the pan. Cover it with a piece of parchment paper and then press it down with your hands into an even layer as much as possible. Then grab a metal spatula and use that to spread the dough from the center outward to the edge of the pan (do this OVER the parchment paper instead of directly on the dough for smoother spreading). Then remove the parchment paper and bake!
- These are easier to cut after they are chilled. You can store and eat them chilled as well, but I think I prefer them at room temperature. They’re a little messier at room temp, because the filling isn’t as firm. But I kind of love them that way ????.
- I highly recommend wrapping these individually in plastic wrap for storage.
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I am so excited to announce that I am partnering with Dixie Crystals in 2018 as a brand ambassador and will be creating recipes that you can find on their website!
YOU CAN FIND THE RECIPE FOR THESE OATMEAL CREAM PIE BARS IN ITS ENTIRETY BY CLICKING RIGHT HERE.
Kiddos Back-to-School This Week? Mine too!
CHECK OUT MY FAVORITE BACK-TO-SCHOOL RECIPES: