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.

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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.

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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.

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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.

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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.

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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.

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at a time, to reach desired consistency, if needed.
Top with remaining cookies, flat side down, pressing gently.

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

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

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

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

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