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)
- 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.
Press the mixture into the prepared tin and pop into the freezer to firm up whilst we get on with making the topping.
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.
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.
Press the mixture over the top of the chilled base & smooth out with a pallet knife.
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.
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.
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