Oatmeal Cream Pie Cookie Bars

Prep Time

25m

Bake Time

8m - 9m

Yields

12-15 servings

About this Recipe

Homemade Oatmeal Cream Pies are made even easier in bar form. Pack these nostalgic cookies in lunchboxes for an extra special lunchtime treat that is even better than the original!

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Ingredients

Oatmeal Cream Pie Cookies

1 cup Imperial Sugar Light Brown Sugar
1/2 cup unsalted butter, melted
1 egg
1 teaspoon vanilla
1 tablespoon molasses
1 cup all-purpose flour*
1/2 teaspoon cinnamon
1 teaspoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats

Filling

1 cup vegetable shortening
1/4 cup corn syrup
1 jar (7 oz) of marshmallow cream
1 teaspoon vanilla
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350ºF.
Whisk together brown sugar and butter. Mix in egg.
Add vanilla, molasses, flour, cinnamon, cocoa powder, baking soda, baking powder, and salt. Whisk together until smooth.
Fold in oats.
Line two 10 x 15-inch jelly roll pans with foil. Lightly coat with nonstick cooking spray. Divide mixture between two pans and spread evenly.
Bake for 8-9 minutes. Let cool completely and gently peel foil from cookie bars.
For filling, use an electric mixer to whisk together shortening, corn syrup, and marshmallow cream. Add vanilla and powdered sugar 1/2 cup at a time, mixing between additions. The mixture will not look as smooth once you add powdered sugar, and that’s okay.
Spread filling over one of the cookie bars. Place second bar on top of filling. Cut into squares for packaging or serving. Keep chilled for a firmer bar that is easier to handle.