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Oreo Cookies and Cream Bars

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Oreo Cookies & Cream Bars

So the weather is getting warmer & we really don’t want to have the oven on, melting away in the kitchen. Welcome home, no bake treats. I love no bake treats as they rarely take a long time to prepare, rarely make tons of unnecessary pots to wash & generally still taste fabulous!

These cookies & cream bars are not for the faint hearted – they are pretty darn sweet. But it’s no secret that I have a massive sweet tooth, so it’s no surprise I absolutely love them!

Here is what you will need to make approx 15 bars:

(Recipe adapted from Lemon Tree Dwelling.)

For the Base

  • 330g Oreos (30 x biscuits)
  • 110g Unsalted Butter

For the Topping

  • 375g Icing Sugar
  • 110g Unsalted Butter
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 110g Oreos (10 x biscuits)

Essential Equipment

  • 12 x 8″ (30 x 20cm) Rectangular Baking Tin
  • Food Processor

Lightly grease and line the base & 2 sides of the baking tin to help with easy removal.

Pop the Oreos into a food processor and blitz until fine crumbs are formed.

Next, in a small saucepan over a low heat, gently melt the butter.

Pour this into the food processor with the crushed Oreos and pulse until it starts to clump together.

Oreo Cookies & Cream Bars

Press the mixture into the prepared tin and pop into the freezer to firm up whilst we get on with making the topping.

Oreo Cookies & Cream Bars

Either using an electric stand mixer or a large bowl with an electric hand whisk, beat together the icing sugar, butter, milk & vanilla extract.

Start slow or you will end up in a mushroom cloud of icing sugar!

Once everything has started to come together, crank the speed up to medum/high and mix for a couple of minutes until the mixture is really light and fluffy.

Oreo Cookies & Cream Bars

Roughly chop the remaining Oreos and fold into the mixture.

You could use the food processor again but I find when mixing Oreos into a white mixture – it tends to turn grey if you’ve used a processor but stays nice and white if you chop them by hand. It’s entirely up to you though.

Oreo Cookies & Cream Bars

Press the mixture over the top of the chilled base & smooth out with a pallet knife.

Oreo Cookies & Cream Bars

Pop into the fridge to chill for a couple of hours before slicing into a 3 x 5 grid making 15 bars. Store in the fridge in an airtight container for up to a week.

Oreo Cookies & Cream Bars

I love how easy these are to make! Essentially, it’s vanilla frosting spread over an Oreo biscuit base. Now I have a bad habit of eating frosting straight out the bowl when I make it… so I knew I was going to enjoy these!

It’s also a great recipe for the kids to get involved in, with it being no bake and pretty much just mixing and spreading. Easy peasy!

I hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason

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Oreo Cookies & Cream Bars on sheets of baking paperOreo Cookies & Cream Bars on sheets of baking paper

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