Make over an old-fashioned childhood favorite with a surprising salty-sweet caramel filling.

Make over anold-fashionedchildhood favorite.

These Oatmeal-Caramel Cream Pies have a surprising salty-sweet caramel filling.

Southern Living Oatmeal Caramel Cream Pies in a dish to serve

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A quick tip: Refrigerate the pies before packing away to keep the filling firm.

You don’t wantthe buttercreamoozing out before you make it to the party or serve it to your family!

powdered sugar

Directions

Prepare the oven and ingredients:

Preheat oven to 350F.

Southern Living Oatmeal Caramel Cream Pies ingredients

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Stir in oats and pecans.

(Or use your hands to shape dough into 2-inch balls.)

Bake in preheated oven until golden but still soft in center, 9 to 10 minutes.

Southern Living Oatmeal Cream Pies adding the eggs and the vanilla to the mixing bowl

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Stir in 1 additional Tbsp.

Cool at room temperature until lukewarm, about 30 minutes.

Beat 12 cup softened salted butter and 3 oz.

Southern Living Oatmeal Caramel Cream Pies adding the oats

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softened cream cheese with an electric mixer on medium speed until creamy; add 2 tsp.

vanilla extract and 12 tsp.

kosher salt; beat until combined.

Southern Living Oatmeal Caramel Cream Pies dough shaped on cookie sheets before baking

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Gradually add 1 (16-oz.)

powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition.

cream, 1 tsp.

Southern Living Oatmeal Caramel Cream Pies on a cooling rack

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at a time, to reach desired consistency, if needed.

Top with remaining cookies, flat side down, pressing gently.

Southern Living Oatmeal Caramel Cream Pies after adding the cream to the caramels

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Southern Living Oatmeal Caramel Cream Pies adding the vanilla to the filling

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Southern Living Oatmeal Caramel Cream Pies filling after caramel was added

Credit:Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle

Southern Living Oatmeal Caramel Cream Pies filling the cookies

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Southern Living Oatmeal Caramel Cream Pies one on a plate to serve with milk

Credit:Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle