From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/14
Instructions
1
Preheat the oven to 350℉.
2
Line two 9"x13" baking dishes with parchment paper and spray with nonstick cooking spray. Set aside.
3
Add 1¼ Cups of butter, brown sugar, and sugar to a large mixing bowl. Beat with a hand mixer until light and creamy.
4
Add 1 teaspoon of vanilla and eggs and beat until completely combined.
5
Add the flour, cinnamon, salt, and baking soda to a large mixing bowl and stir.
6
Add the flour mixture to the brown sugar mixture and beat until everything is mixed together.
7
Add the quick oats and the old-fashioned oats and beat the mixture again.
8
Scoop half the mixture into one of the lined 9"x13" baking dishes. Add the other half of the mixture to the other 9"x13" baking dish.
9
Spray your hands with nonstick cooking spray and flatten the dough with your hands. Spread the dough evenly out to the corners of each dish.
10
Bake at 350℉ for 13 minutes or until golden brown.
11
While waiting for the bars to cool, make the cream. Add the ¾ cup butter to a large bowl and beat with a hand mixer until light and creamy.
12
Add the powdered sugar and beat again until it's completely combined.
13
Add the marshmallow fluff and 1 teaspoon of vanilla extract and beat again.
14
The bars must be completely cool before spreading the cream on top. Lift one of the bars out of the dish by lifting the parchment paper up and place the parchment paper lined bar on a tray or sheet pan.
15
Spread the cream all over the top of the oatmeal bar. Lift the other bar out of the baking dish by the ends of the parchment paper. Carefully flip the bar on top of the cream and lightly press down.
16
Place in the freezer for at least 1 hour.
17
Take out of the freezer and slice into bars.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Butter is Essential 🧈Ensure your unsalted butter is truly room temperature before creaming with sugars to achieve a light, fluffy base that creates tender cookies and helps the marshmallow filling incorporate smoothly.
- Blend Your Oats for Texture Control 🌾Pulse half of your old-fashioned oats in a food processor into coarse flour while leaving the other half whole; this creates a perfect balance of chewy texture and structural integrity in your bars.
- Chill the Dough Between Layers ❄️Refrigerate the bottom oat layer for 15-20 minutes before adding the marshmallow filling to prevent it from sinking and ensure clean, distinct layers in your finished bars.
- Stabilize Your Marshmallow Filling 🍨Fold whipped egg whites into your marshmallow fluff mixture to create extra lightness and stability, preventing the filling from deflating or becoming dense after baking.
- Underbake Slightly for Chewiness 🍪Remove bars from the oven when the top layer is just set but still slightly soft to the touch—they'll continue cooking as they cool, yielding that signature soft, chewy texture that makes these bars irresistible.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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