Marshmallow Cream and Oreos. Basically, that’s all you need to know about these bars. Well, there’s also Cookies ‘n Cream chocolate bars and a top and bottom cookie layer with Oreo crumbs mixed in.
All together, these bars are fantastic, which is a good thing since they’re a little time-consuming to put together. The actual mixing part is very straight forward, but the dough is on the sticky side, as is the marshmallow cream. Layering everything together did test my patience a little bit, but, turn on some good music and it won’t be too bad. Plus- the gooey end result will be more than worth it!
- 2⅔ cups all-purpose flour
- 1½ cup Oreo crumbs
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1¼ cup sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup coarsely chopped Oreos
- 2 king-sized Cookies ‘n Cream candy bars (e.g. Hershey’s)*
- 3 cups marshmallow creme
- Preheat the oven to 350 degrees. Line a 9 x 13 inch pan with foil and spray it with non-stick cooking spray.
- In a medium sized bowl, whisk together the flour, cookie crumbs, baking powder and salt.
- Cream the sugar and butter together until pale yellow and fluffy, about 3 minutes. Add the eggs and vanilla and beat together. Add the dry ingredients and mix until just combined.
- Place half the dough in the prepared pan and press evenly using the back of a greased spoon on your fingers. Put the remaining dough in the fridge to chill for a few minutes. Break the Cookies 'n Cream bars into chunks and place them evenly across the dough. Scatter the Oreo chunks across the top. Use a small spoon to put little dollops of the marshmallow cream all over the surface. Take the remaining dough out of the fridge. Scoop out a tablespoon or two sized ball of dough and flatten it into a 'shingle' then place it on top of the marshmallow cream. Continue with the rest of the dough, it doesn't have to make a perfectly smooth layer over the top, it's fine if some marshmallow or Oreo are sticking through.
- Bake for 25-30 minutes, the top should be slightly browned. Let them cool before using the edges of the tin foil to lift the bars out of the pan. Eat at room temperature, or pop them in the microwave 30 seconds to heat them up.
Adapted from Willow Bird Baking