These Oatmeal Cream Pie Bars are soft, chewy, and filled with a rich white chocolate cream cheese layer. I love how they turn a nostalgic oatmeal cream pie flavor into an easy bakery-style dessert bar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup white chocolate chips
4 oz full fat cream cheese, softened
1/4 cup unsalted butter, softened
Pinch of kosher salt
1 cup powdered sugar
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp unsulphured molasses
1 large egg
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup quick oats
1/2 cup whole milk
1 1/2 cups all-purpose flour
Directions
I melt the white chocolate chips in the microwave in 30-second intervals until smooth, then set them aside.
In a medium bowl, I mix the cream cheese, softened butter, and salt until smooth. I add the powdered sugar and mix until creamy, then blend in the melted white chocolate.
Then I line the base of a 9-inch springform pan with parchment paper. I spread the filling evenly, leaving a small border, then freeze it until firm.
I preheat the oven to 350°F.
In a large bowl, I whisk together melted butter, oil, brown sugar, granulated sugar, and molasses. Then I add the egg and vanilla, then mix well.
I stir in cinnamon, baking powder, and salt. Then I mix in the oats, then add milk and whisk until smooth. I fold in the flour until a creamy batter forms.
Next I prepare the springform pan again with parchment and nonstick spray. I spread half the batter into the pan.
Then I remove the frozen filling, peel off the parchment, and place it in the center over the batter. I gently press it down.
I spread the remaining batter over the filling, covering it to the edges.
After that I bake for 30 to 35 minutes, until the edges are golden and the top is set with a slight jiggle in the center.
I cool the bars in the pan for 30 minutes, then remove the ring and chill for about 2 hours until fully set. I slice into bars and serve.
Servings and Timing
This recipe makes 12 servings.
Prep time: 30 minutes
Cooking time: 35 minutes
Total time: 3 hours
Calories: about 420 kcal per serving
Variations
I sometimes add a pinch of nutmeg for a warmer flavor. I can also swap white chocolate for vanilla baking chips, or add mini chocolate chips to the oatmeal batter for a sweeter twist.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 4 days. I like serving them chilled, but I can let them sit at room temperature for 10 to 15 minutes before eating.
For freezing, I wrap the bars tightly and freeze them for up to 2 months. I thaw them in the refrigerator before serving.
FAQs
Can I use old-fashioned oats?
I prefer quick oats because they make the bars softer and more tender. Old-fashioned oats can work, but the texture will be heartier.
Do I have to use a springform pan?
I like using a springform pan because it makes removing the bars easier. A lined 9-inch square pan can also work.
Can I make these ahead of time?
Yes, I like making them a day ahead because the filling sets well and the bars slice neatly after chilling.
Why does the filling need to be frozen?
I freeze the filling so it stays in an even layer while I assemble and bake the bars.
Can I serve these warm?
I prefer serving them chilled or slightly softened at room temperature because the creamy center holds its shape better.
Conclusion
These Oatmeal Cream Pie Bars are soft, sweet, creamy, and comforting. I love them when I want a nostalgic dessert with a rich homemade twist.
📖 Recipe:
Print
Oatmeal Cream Pie Bars
- Total Time: 3 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
These Oatmeal Cream Pie Bars are soft, chewy dessert bars layered with a rich white chocolate cream cheese filling. They bring the nostalgic flavor of classic oatmeal cream pies into an easy bakery-style treat.
Ingredients
1/2 cup white chocolate chips
4 oz full fat cream cheese, softened
1/4 cup unsalted butter, softened
Pinch of kosher salt
1 cup powdered sugar
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp unsulphured molasses
1 large egg
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup quick oats
1/2 cup whole milk
1 1/2 cups all-purpose flour
Instructions
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
- In a medium bowl, beat the cream cheese, softened butter, and pinch of kosher salt until smooth. Add the powdered sugar and mix until creamy. Blend in the melted white chocolate until fully combined.
- Line the base of a 9-inch springform pan with parchment paper. Spread the filling evenly into the pan, leaving a small border around the edges. Freeze until firm.
- Preheat the oven to 350°F.
- In a large bowl, whisk together the melted butter, vegetable oil, brown sugar, granulated sugar, and molasses until smooth. Add the egg and vanilla extract and mix well.
- Stir in the cinnamon, baking powder, and kosher salt. Mix in the oats, then add the milk and whisk until smooth. Fold in the flour until a creamy batter forms.
- Prepare the springform pan again with parchment paper and nonstick spray. Spread half of the batter evenly into the pan.
- Remove the frozen filling from the freezer, peel away the parchment, and place the filling layer in the center over the batter. Gently press it down.
- Spread the remaining batter over the filling, covering it completely to the edges.
- Bake for 30 to 35 minutes, until the edges are golden and the center is just set with a slight jiggle.
- Cool the bars in the pan for 30 minutes. Remove the springform ring and chill the bars for about 2 hours until fully set. Slice into bars and serve.
Notes
Quick oats create a softer texture, while old-fashioned oats make the bars heartier.
Add a pinch of nutmeg for a warmer spice flavor.
Vanilla baking chips can be used instead of white chocolate chips.
Mini chocolate chips can be folded into the oatmeal batter for extra sweetness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped bars for up to 2 months and thaw in the refrigerator before serving.
Serve chilled or let the bars sit at room temperature for 10 to 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
