why make this recipe
Giant Oatmeal Cream Pie Bars are a fun twist on the classic oatmeal cream pie. They combine the chewy goodness of oatmeal cookies with a sweet marshmallow filling. This recipe is perfect for sharing with family and friends at parties or gatherings. They are not only delicious but also easy to make and a great way to satisfy your sweet tooth. Plus, who can resist the charm of a gooey, creamy dessert that’s easy to cut into squares?
how to make Giant Oatmeal Cream Pie Bars
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups rolled oats
- 1 cup mini chocolate chips
- 1 cup marshmallow fluff
- 1 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Stir in the oats and mini chocolate chips.
- Spread half of the mixture in the prepared pan, then layer with marshmallow fluff.
- Spoon the remaining oat mixture over the fluff.
- Bake for 25-30 minutes until golden brown.
- Allow to cool before cutting into bars.
how to serve Giant Oatmeal Cream Pie Bars
Once the bars have cooled, cut them into squares and serve them on a platter. They make a great after-school snack, a dessert for a party, or a treat to enjoy with your coffee. You can also sprinkle a little powdered sugar on top for an extra touch.
how to store Giant Oatmeal Cream Pie Bars
To keep these bars fresh, store them in an airtight container at room temperature. They should last for about 3-4 days. If you want them to last longer, you can also freeze them. Just wrap each bar tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
tips to make Giant Oatmeal Cream Pie Bars
- Make sure your butter is softened before you start; it helps to create a fluffy mixture.
- For a richer flavor, you can use dark brown sugar instead of light brown sugar.
- Feel free to add nuts or dried fruit to the mixture if you like.
- Don’t overbake the bars; they should be golden brown and not dry.
variation
You can switch up the fillings by using different flavors of fluff, like chocolate or strawberry. Adding peanut butter chips instead of chocolate chips can also give a nice twist to the recipe.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes, but rolled oats give a better texture. Quick oats will work if that’s what you have.
Q: How do I make the bars more chewy?
A: You can add a little extra butter and reduce the baking time slightly to keep them soft and chewy.
Q: Can I make these bars gluten-free?
A: Yes, just substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your oats are certified gluten-free as well.
Giant Oatmeal Cream Pie Bars
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's softened for easy mixing.
- 1 cup brown sugar, packed Dark brown sugar can be used for a richer flavor.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour for gluten-free bars.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups rolled oats Using quick oats is possible, but rolled oats provide better texture.
- 1 cup mini chocolate chips Can substitute with peanut butter chips for variation.
Marshmallow Filling
- 1 cup marshmallow fluff Can substitute with chocolate or strawberry fluff for variation.
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Stir in the oats and mini chocolate chips.
Baking
- Spread half of the mixture in the prepared pan, then layer with marshmallow fluff.
- Spoon the remaining oat mixture over the fluff.
- Bake for 25-30 minutes until golden brown.
- Allow to cool before cutting into bars.