oatmeal cookie pear bars

These oatmeal cookie pear bars come with a warning: the moment the pan emerges from the oven and you inhale the aroma of the browned butter-oatmeal crust laced with cinnamon, allspice, and cardamom, you’ll be plotting ways to enjoy these bars throughout the day. You may find yourself warming a bar for breakfast (with oats and pears, who’s to judge?) or nibbling on one with your afternoon coffee. And for dessert, you might enjoy one topped with a scoop of vanilla bean ice cream – after all, you’re taste testing! No matter when you feast on these bars, you’ll find them irresistible.

Oatmeal Cookie Pear Bars
Crust & Crumbs
10 Tbsp unsalted butter
1/2 cup sugar
1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp cardamom
1 large egg, lightly beaten

1 Tbsp butter
1/3 cup brown sugar
3 Tbsp low-fat evaporated milk
1/2 tsp vanilla extract
2 large pears, peeled, cored & thinly sliced

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes.

Preheat oven to 350°F and line an 11 x 7-inch baking dish with parchment paper. Whisk together sugar, flour, oats, baking soda, salt, cinnamon, allspice, and cardamom in a medium bowl. Cut in solidified brown butter and egg with a pastry cutter until dough is crumbly. Reserve 1 cup of mixture and set aside. Press remaining dough evenly into bottom of prepared baking dish. Bake until crust edges are golden brown and center is set, 15 to 20 minutes. Cool on a rack.

To prepare filling, melt butter in a small saucepan over medium heat and add brown sugar. Add milk and bring mixture to a boil, stirring constantly. Remove from heat and stir in vanilla. Arrange pears in an even layer over cooled crust; drizzle with brown sugar mixture. Scatter remaining crumbs over pear layer. Bake for 20 to 25 minutes, or until topping is golden. Cool bars in pan on a wire rack until warm, about 1 hour, then carefully lift bars out of pan and cool completely on wire rack. Cut into squares with a sharp knife. Store bars in an airtight container at room temperature up to 2 days.

Yield – 20 bars (serving size: 1 bar)
Calories – 150
Carbs – 20

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  1. jacquie says

    darn but those look yummy i wish i could put a pan in the oven right now. you wouldn’t know a subsitute for the low fat evaporated milk would you? that is an ingredient i don’t use and it seems a bit wasteful to buy a container for just 3 tbsp. though is that a justification to make lots and lots of these bars? hummmmmmmmmmm. that is a thought ……

  2. Grammy says

    Laura, I went out to Shoppers Corner and bought some Comice Pears as soon as I read this recipe. It will be several days before they are ripe. Maybe I will bake them in time for the Tuesday morning Bible study. The ladies will swoon if they taste as good as yours look.

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