By Becky Hardin
Published Feb 1, 2018
These Homemade Oatmeal Cream Pies are an adult version of a childhood favorite! They’re a tasty dream come true, and they’re perfect for showing your loved ones just how special they are. These copycat Oatmeal Cream Pie Bars have a layer of homemade marshmallow creme icing sandwiched between two perfectly chewy oatmeal cookies, all in bar form!
Homemade Oatmeal Cream Pies
As a kid, one of my very favorite indulgences was Oatmeal Cream Pies . Something about those soft oatmeal cookies holding in that decadent marshmallow cream. I would crave this special flavor mixture time and time again! As an adult, I think it’s so fun to learn how to make homemade oatmeal creme pies in place of the original. To be honest, this version is even better than I remember them.
Mom helped me perfect this amazing recipe for Oatmeal Cream Pie Bars and I couldn’t be more excited. The cookies are the perfect consistency, chewy but substantial enough to keep their form. The cream is TO DIE FOR and I cannot be trusted alone with it. I cannot wait for you to try this homemade version. Make them for yourself or for your kids. Everyone will love them!
What are Oatmeal Creme Pies & who made them?
Oatmeal Creme Pies were invented by Little Debbie. It was the very first snack the company created, back in the 1960s. This sweet treat has been a classic childhood favorite ever since! This homemade recipe is a grown-up version of the Little Debbie original. I like to think these are a bit healthier too.
What are the ingredients in oatmeal cream pies?
Like most processed snack foods, the ingredients list on the Little Debbie box is filled with a lot of things I don’t exactly want to be eating (or don’t know what they are). But the ingredients in this HOMEMADE oatmeal pie bar recipe are a little bit easier to read. It’s made up of oatmeal cook bars and marshmallow creme, but we’re making those parts ourselves.
Ingredients List:
- Oats
- Dark Brown Sugar
- Cinnamon & Nutmeg
- Eggs
- Vanilla Extract
- Unsalted Butter
- Baking Soda
- Salt
- Marshmallow fluff
Top Recipe Tips
Be sure to watch the how-to video and check the step-by-step recipe card below, but keep these tips in mind while baking!
- Line baking pans with parchment paper and cooking spray to make sure nothing sticks.
- Use an electric mixer to make sure everything is fully incorporated (mixing by hand will wear you out).
- Bake cookie bars for about 12 minutes then let them cool for 10 minutes before removing them from the pans.
- After assembling the oatmeal cream pie bars (bar, marshmallow, bar), place on a tray and cover with plastic wrap. Then freeze at least 2 hours.
- They are easier to cut into bars AFTER freezing, then you can serve them or save for later.
- Place them in an airtight container and store them in the fridge up to 4 days.
- You can serve them cold or at room temperature, but they do get a bit messy when too warm.
- If you want the classic round shape, you can use the dough to make cookies instead of bars before assembling, or even cut off the corners of the bars. Whatever you prefer!
Oatmeal Cream Pie Bars
These homemade Oatmeal Cream Pie Bars will take you right back to childhood. I can’t wait for you to try them and share them with your kids too.
If you enjoyed these, try some of our other favorite dessert recipes .
- Best Homemade Brownies
- S’mores Cookies
- Apple Pie Bars
- Carrot Cake Bars
- (Gluten free) Lemon Bars
- Strawberry Oatmeal Bars
- Homemade Scotcheroos
Watch the video and See the recipe card for details on how to make these Homemade Oatmeal Cream Pie Bars. Enjoy!
Ingredients1x2x3x
For the Bars:
- ▢ 1¼ cups unsalted butter 283 grams (2½ sticks)
- ▢ ¾ cup dark brown sugar firmly packed
- ▢ ½ cup granulated sugar 100 grams
- ▢ 2 large eggs 100 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ¼ teaspoon ground nutmeg
- ▢ ¾ teaspoon kosher salt
- ▢ 1½ cups old-fashioned oats 150 grams, uncooked
- ▢ 1½ cups quick oats 134 grams, uncooked
For the Cream Filling:
- ▢ ¾ cup unsalted butter 170 grams (1½ sticks)
- ▢ 2 cups powdered sugar 226 grams
- ▢ 13 ounces marshmallow fluff 369 grams (1 jar)
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ ¾ teaspoon kosher salt
Video
Instructions
- Preheat oven to 375°F and spray two 8x12-inch baking pans with nonstick spray (if you don’t have two 8x12 pans, use one 12x16-inch pan, and use 1 cup less dough. Line the pan with parchment so that each edge of the pan has a 2-inch over-flap. Spray the parchment with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until creamy. Add eggs and vanilla and beat well. 1¼ cups unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the wet mixture all-at-once and beat only until flour mixture is incorporated. 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon kosher salt
- Add the oats and mix until incorporated. 1½ cups old-fashioned oats, 1½ cups quick oats
- Divide the dough in half and spread half in each pan. Spray a wooden spoon or rubber spatula with cooking spray to prevent the dough from sticking. Work the dough evenly until it reaches across the pans evenly. (If necessary, spray your fingers with cooking spray and spread the dough with your fingers. The dough is somewhat stiff and sticky.)
- Bake 12-13 minutes, or until the dough is cooked in the middle and is light golden brown. Do not over-bake or the bars will dry out.
- While the bars bake, make the cream filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until fluffy. Add the powdered sugar and beat until lighter in color and smooth. Add the marshmallow fluff, vanilla, and salt. Beat until light and fluffy. Set aside until ready to use. ¾ cup unsalted butter, 2 cups powdered sugar, 13 ounces marshmallow fluff, 1½ teaspoons pure vanilla extract, ¾ teaspoon kosher salt
- Transfer the cookie bars to a cooling rack to cool 10 minutes. Lift the bars out of the pans, by the parchment paper and set them back on the cooling rack to completely cool.
- When bars are cool, spread the Cream Filling over one of the uncut 8x12-inch cookies. Remove the parchment paper and place the other 8x12-inch cookie over the Cream Filling and press gently down. Place the entire large cookie on a larger baking tray and cover it with plastic wrap and foil. The cookies are easy to cut when frozen. Place in the freezer at least 2 hours or overnight.
- Cut the frozen cookie into bars.
Equipment
- Kitchen Scale (optional)
- 2 8x12-inch Baking Pan
- Stand Mixer
Becky’s Tips
- Line baking pans with parchment paper and cooking spray to make sure nothing sticks.
- Use an electric mixer to make sure everything is fully incorporated (mixing by hand will wear you out).
- Bake cookie bars for about 12 minutes then let them cool for 10 minutes before removing them from the pans.
- After assembling the oatmeal cream pie bars (bar, marshmallow, bar), place on a tray and cover with plastic wrap. Then freeze at least 2 hours.
- They are easier to cut into bars AFTER freezing, then you can serve them or save for later.
- You can serve them cold or at room temperature, but they do get a bit messy when too warm.
- If you want the classic round shape, you can use the dough to make cookies instead of bars before assembling, or even cut off the corners of the bars. Whatever you prefer!
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Cream Pie Bars
Equipment
- Kitchen Scale (optional)
- 2 8x12-inch Baking Pan
- Stand Mixer
Ingredients
For the Bars:
- 1¼ cups unsalted butter 283 grams (2½ sticks)
- ¾ cup dark brown sugar firmly packed
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 1½ cups old-fashioned oats 150 grams, uncooked
- 1½ cups quick oats 134 grams, uncooked
For the Cream Filling:
- ¾ cup unsalted butter 170 grams (1½ sticks)
- 2 cups powdered sugar 226 grams
- 13 ounces marshmallow fluff 369 grams (1 jar)
- 1½ teaspoons pure vanilla extract 6 grams
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 375°F and spray two 8x12-inch baking pans with nonstick spray (if you don’t have two 8x12 pans, use one 12x16-inch pan, and use 1 cup less dough. Line the pan with parchment so that each edge of the pan has a 2-inch over-flap. Spray the parchment with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until creamy. Add eggs and vanilla and beat well. 1¼ cups unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the wet mixture all-at-once and beat only until flour mixture is incorporated. 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon kosher salt
- Add the oats and mix until incorporated. 1½ cups old-fashioned oats, 1½ cups quick oats
- Divide the dough in half and spread half in each pan. Spray a wooden spoon or rubber spatula with cooking spray to prevent the dough from sticking. Work the dough evenly until it reaches across the pans evenly. (If necessary, spray your fingers with cooking spray and spread the dough with your fingers. The dough is somewhat stiff and sticky.)
- Bake 12-13 minutes, or until the dough is cooked in the middle and is light golden brown. Do not over-bake or the bars will dry out.
- While the bars bake, make the cream filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until fluffy. Add the powdered sugar and beat until lighter in color and smooth. Add the marshmallow fluff, vanilla, and salt. Beat until light and fluffy. Set aside until ready to use. ¾ cup unsalted butter, 2 cups powdered sugar, 13 ounces marshmallow fluff, 1½ teaspoons pure vanilla extract, ¾ teaspoon kosher salt
- Transfer the cookie bars to a cooling rack to cool 10 minutes. Lift the bars out of the pans, by the parchment paper and set them back on the cooling rack to completely cool.
- When bars are cool, spread the Cream Filling over one of the uncut 8x12-inch cookies. Remove the parchment paper and place the other 8x12-inch cookie over the Cream Filling and press gently down. Place the entire large cookie on a larger baking tray and cover it with plastic wrap and foil. The cookies are easy to cut when frozen. Place in the freezer at least 2 hours or overnight.
- Cut the frozen cookie into bars.
Video
Notes
- Line baking pans with parchment paper and cooking spray to make sure nothing sticks.
- Use an electric mixer to make sure everything is fully incorporated (mixing by hand will wear you out).
- Bake cookie bars for about 12 minutes then let them cool for 10 minutes before removing them from the pans.
- After assembling the oatmeal cream pie bars (bar, marshmallow, bar), place on a tray and cover with plastic wrap. Then freeze at least 2 hours.
- They are easier to cut into bars AFTER freezing, then you can serve them or save for later.
- You can serve them cold or at room temperature, but they do get a bit messy when too warm.
- If you want the classic round shape, you can use the dough to make cookies instead of bars before assembling, or even cut off the corners of the bars. Whatever you prefer!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
