Thick, chewy, amazing Oreo cookie bars! Chocolate Oreo cookie crust on the outsides with chopped Oreos and white chocolate chips sandwiched in the middle.
I have had an uncontrollable sweet tooth lately. My husband makes fun of me because it’s become a nightly habit to turn to him complaining that all I want is a cookie, or cake or chocolate, but we don’t have anything around! The other night I finally decided to do something about it, and gave my husband 3 options to choose from. One of them was these Oreo Cookie Bars. I honestly don’t know why I even gave him choices. I knew the second that “OREO” came out of my mouth, he would want these.
These little bars are dangerously rich and delicious. The batter is essentially the same as I use for my homemade Oreo cookies, but I got the ingenious idea from Crazy for Crust of sandwiching the batter with white chocolate chips, and crushed Oreos in the center. I also originally made these bars in a 9×13” pan (if you want to do that, double this recipe and add about 3-5 minutes to the baking time) but, unless you’re making them for a large group, I think an 8×8” pan is perfect.
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup white chocolate chips
- 5 Oreo cookies chopped
- 1/2 cup sweetened condensed milk about half of a 14 oz can
Preheat oven to 350°F. Grease an 8x8'' baking pan (or link it with foil).
Add flour, cocoa powder, baking soda and salt to a small bowl and stir to combine.
To a large mixing bowl add butter, brown sugar and granulated sugar. Beat with electric mixers (or in your stand mixer) until well creamed together, about 3 minutes. Add egg and vanilla and mix well. Add dry ingredients and mix just until incorporated.
Press half of the dough into the bottom of your prepared pan. Sprinkle white chocolate chips into a single layer over the top, followed by chopped Oreos. Drizzle with sweetened condensed milk. Drop remaining dough in small pieces over the top and use your fingers to gently spread it into a single layer, especially around the edges (it doesn't have to look perfect, just cover as best as you can).
Bake for about 27-30 minutes until the top looses it’s glossy sheen and the bars are mostly set. Remove from oven and cool completely before cutting them into bars. Sprinkle some extra crumbled Oreos on top, if desired. These bars are rich so I like to cut them into very small squares. We also like them refrigerated, and they keep well, covered, in the fridge for a few days.
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