Reese’s Pieces Oatmeal Cream Pie Bars Recipe

Introduction

These Reese’s Pieces Oatmeal Cream Pie Bars are a delightful twist on classic oatmeal cookies, filled with a fluffy marshmallow cream frosting and topped with crunchy Reese’s Pieces. Perfect for satisfying your sweet tooth with a mix of textures and flavors.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons unsalted butter, at room temperature
• 3/4 cup brown sugar, packed (dark or light)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons Vietnamese cinnamon
• 1 teaspoon ginger
• 2 teaspoons pure vanilla extract
• 2 large eggs (or 2 flax eggs for vegan option)
• 1 3/4 cups quick-cooking oats
• 8 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 7 oz. marshmallow cream
• 1 teaspoon pure vanilla extract (for frosting)
• 1/4 teaspoon salt (for frosting)
• Toppings: Reese’s Pieces (or chocolate chips, peanut butter chips, chopped nuts)

Instructions

1. Step 1: Preheat the oven to 325°F. Lightly grease an 8-inch square pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, salt, and baking soda until well combined. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, cinnamon, ginger, and vanilla extract until smooth.
4. Step 4: Add the eggs one at a time, beating well after each addition until the mixture is thick and creamy.
5. Step 5: Stir in the flour mixture just until combined, then fold in the quick oats.
6. Step 6: Transfer the dough to the prepared pan and smooth it evenly with an offset spatula.
7. Step 7: Bake for 35 to 40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack.
8. Step 8: For the frosting, beat the softened butter until fluffy. Add the marshmallow cream, powdered sugar, salt, and vanilla, mixing on low to medium speed until light, gooey, and creamy. Add more powdered sugar if a stiffer frosting is desired.
9. Step 9: Spread the marshmallow frosting evenly over the cooled bars. Sprinkle Reese’s Pieces on top for a festive finish. Cut into squares and enjoy!

Tips & Variations

• Use dark brown sugar for a richer, deeper flavor in the oatmeal bars.
• Pulse old-fashioned rolled oats a few times in a food processor if quick oats are unavailable.
• Substitute vegan butter, flax eggs, and vegan marshmallow cream to make these bars vegan-friendly.
• Try topping with chocolate chips or chopped nuts instead of Reese’s Pieces for a different twist.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. These bars can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can pulse old-fashioned rolled oats a few times in a food processor to break them down before adding to the dough. This helps mimic the texture of quick oats in the bars.

Is there a vegan version of these bars?

Absolutely! Replace the eggs with flax eggs, use vegan butter, and opt for vegan marshmallow cream to make a delicious vegan-friendly version of these oatmeal cream pie bars.

Reese’s Pieces Oatmeal Cream Pie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

These Reese’s Pieces Oatmeal Cream Pie Bars combine the heartiness of oatmeal cookie bars with a luscious marshmallow cream frosting and colorful Reese’s Pieces on top, offering a delightful twist on a classic treat. Perfect for dessert lovers seeking a chewy, creamy, and festive snack bar.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Cookie Base

• 1 1/4 cups all-purpose flour (King Arthur recommended)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons unsalted butter (room temperature)
• 3/4 cup brown sugar, packed (dark or light; dark for richer flavor)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons Vietnamese cinnamon (or any cinnamon)
• 1 teaspoon ground ginger
• 2 teaspoons pure vanilla extract
• 2 large eggs (or 2 flax eggs for vegan option)
• 1 3/4 cups quick-cooking oats (or pulsed old-fashioned rolled oats)

Marshmallow Cream Frosting

• 8 tablespoons unsalted butter (softened, use vegan butter for vegan option)
• 1 cup powdered sugar
• 7 oz marshmallow cream (vegan marshmallow cream for vegan option)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Toppings

• Reese’s Pieces (or alternatives like chocolate chips, peanut butter chips, chopped nuts, etc.)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease an 8-inch square pan and line it with parchment paper for easy removal of bars.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until they are well combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a mixer to beat the softened butter, brown sugar, granulated sugar, cinnamon, ginger, and vanilla extract until smooth and creamy.
4. Add Eggs: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl between additions to keep the mixture thick and creamy.
5. Combine Dry Ingredients and Oats: Gradually stir the flour mixture into the wet ingredients just until combined, then fold in the quick oats evenly.
6. Form Cookie Base: Transfer the oatmeal cookie dough to your prepared pan and use an offset spatula to smooth it into an even layer.
7. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean.
8. Cool Base: Allow the baked bars to cool in the pan on a wire rack for 10 minutes. Then lift the bars out using the parchment paper and let them cool completely on the wire rack before frosting.
9. Prepare Marshmallow Frosting: Beat the softened butter in a bowl until fluffy. Add the marshmallow cream, powdered sugar, salt, and vanilla extract. Continue mixing at low to medium speed until the frosting is light, gooey, and creamy. For a stiffer texture, add more powdered sugar gradually.
10. Frost and Decorate: Spread the marshmallow cream frosting evenly over the cooled oatmeal bars. Sprinkle Reese’s Pieces or your choice of toppings over the frosting for a festive finish.
11. Serve: Cut into bars and enjoy your delicious Reese’s Pieces Oatmeal Cream Pie Bars!

Notes

• You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make the bars vegan.
• Use vegan butter and vegan marshmallow cream to make the entire recipe vegan-friendly.
• If you don’t have Vietnamese cinnamon, regular ground cinnamon works fine.
• Pulse old-fashioned rolled oats a few times in a food processor if quick-cooking oats are unavailable.
• Add toppings like chocolate chips or chopped nuts as alternatives to Reese’s Pieces for variety.
• For a firmer frosting, add more powdered sugar gradually while mixing.
• Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: Reese’s Pieces, oatmeal bars, cream pie bars, marshmallow frosting, dessert bars, cookie bars