oatmeal cream pie bar
these oatmeal cream pie bars are a cozy twist on the classic treat—thick, chewy, molasses-kissed oat bars layered with fluffy marshmallow cream. they're easy to make, deeply comforting, and perfect for sharing (or not)
Equipment
- 1 8x8 square pan
- parchment paper
- hand torch
Ingredients
bars
- ¾ cup unsalted butter
- ¾ cup brown sugar packed
- ¼ cup honey
- 1 egg room temperature
- 1 egg yolk room temperatire
- 1 ½ tsp vanilla
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cups all-purpose flour
- 1 ½ cups rolled oats
marshmallow cream
Instructions
- brown the butter. add brown sugar and honey. let cool for 5 minutes.¾ cup unsalted butter, ¾ cup brown sugar, ¼ cup honey
- whisk in the egg, egg yolk, vanilla, cinnamon, salt, and baking soda until smooth.1 egg, 1 ½ tsp vanilla, ½ tsp cinnamon, ½ tsp salt, ½ tsp baking soda
- stir in flour until just combined, then fold in oats.1 ¼ cups all-purpose flour, 1 ½ cups rolled oats
- line an 8x8-inch pan with parchment paper. bake at 350°F (175°C) for 20–23 minutes until golden brown let cool completely.
- spread the marshmallow cream over the cooled oatmeal bars.
Video
Notes
Storage
• Room Temp: Up to 2 days in an airtight container.
• Fridge: 5–7 days, airtight (bring to room temp before serving).
• Freezer: Up to 1 month, wrapped well.