No-Bake Oreo Cookie Dough Bars - Creamy, Sweet, and Loaded with Oreos & Edible Cookie Dough!
🛒 Ingredients:
(Makes about 16 bars)
For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
For the Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated)
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 8 Oreo cookies, chopped
For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, for smoother chocolate)
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👨🍳 Directions:
Step 1: Make the Oreo Crust
1. Line an 8x8-inch baking dish with parchment paper.
2. Mix crushed Oreos with melted butter until combined.
3. Press firmly into the bottom of the prepared pan.
4. Chill in the fridge while making the cookie dough.
Step 2: Make the Cookie Dough Layer
1. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
2. Add milk and vanilla extract; mix well.
3. Add heat-treated flour and salt; mix until combined.
4. Fold in mini chocolate chips and chopped Oreos.
5. Spread the cookie dough evenly over the chilled Oreo crust.
Step 3: Add the Chocolate Topping
1. Melt chocolate chips with coconut oil in the microwave in 20-second intervals until smooth.
2. Pour the melted chocolate over the cookie dough layer and spread evenly.
Step 4: Chill & Slice
1. Refrigerate for at least 2 hours or until fully set.
2. Slice into bars using a warm sharp knife for clean cuts.
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💡Tips:
- Heat-treat flour by baking at 350°F for 5 minutes or microwaving for 1 minute to make it safe for no-bake recipes.
- Use Golden Oreos or flavored Oreos for fun variations!
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Add sprinkles to the chocolate topping for a festive look!