Oatmeal Cream Pie Bars
Ingredients
3 cups
quick-cooking rolled oats
1 ¼ cups
flour
2 tsp.
Kowalski's Ground Cinnamon
1 ½ tsp.
baking soda
1 tsp.
kosher salt
¼ tsp.
Kowalski's Ground Nutmeg
1 ½ cups
(3 sticks)
Kowalski's Unsalted Butter, at room temperature, divided
1 cup
brown sugar
½ cup
granulated sugar
2
eggs
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract, divided
7 oz.
Jet-Puffed Marshmallow Creme
4 cups
confectioners' sugar
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together first 6 ingredients (through nutmeg); set oat mixture aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream 2 sticks of butter with brown and granulated sugars until mixture is smooth and light.
- Add eggs and 1 tsp. vanilla; beat until well combined.
- Add oat mixture; beat on low speed just until flour is no longer visible.
- Transfer batter to a 12x17" baking sheet lined with parchment paper; spread into an even layer. Bake in preheated oven until just barely set and puffy (20-25 min.), turning pan halfway through.
- Remove baked bar from oven; let cool on pan for 30 min.
- In a clean stand mixer bowl fitted with a whip attachment, beat remaining butter and marshmallow creme until smooth.
- Add remaining vanilla and confectioners' sugar; beat until smooth.
- Cut baked bar in half; spread frosting over one half. Top with remaining half; place in freezer for 20 min.
- Cut into 12-24 bars, as desired.
Tasty Tip:
- To prepare these in advance, place baked, uncut bars in the freezer for up to 2 weeks. Let thaw at room temperature for 30-60 min. before cutting and serving.
