Oreo Cookie Pudding Bars
Chocolatey, creamy, and chewy these Oreo cookie bars will be your favorite homemade dessert!
Equipment
- Stand Mixer
- 11x7 inch baking pan
Ingredients
- 1 1/4 cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1/4 tsp espresso grinds
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup unsalted butter softened or vegan butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk 2% is what I use but you can use a vegan alternative.
- 2 1/3 cups prepared white chocolate pudding
Instructions
- Preheat oven to 350 degrees and lightly spray an 11x7 inch pan with baking pam set aside and line one small cookie sheet parchment paper.
- In a small bowl combine the first 5 ingredients, set aside.
- In a stand mixer beat butter on a high spread for 1 min or until creamy. Make sure you scrape the bottom and sides of the bowl then add your sugar and mix on medium speed until combined.
- Add your vanilla to the butter/sugar mixture and mix until just combined. On low speed add your flour (the dough will be extremely dry looking, scrape down the bottom and sides of the bowl then add the milk and mix on medium speed until dough forms.
- Using a medium cookie scoop make 8 balls of dough, you will have enough left over for the cookie base set the balls on a parchment-lined cookie sheet. Slightly smoosh the dough balls down to about a half-inch thick (be careful not to make too thin).
- Bake the 8 cookies for 15 min at 350 and let cool in the pan for 5 mins.
- In the 11x7 inch pan press the remaining chocolate cookie dough into the pan making it as even as possible.
- Bake cookie bar at 350 for 25-30 mins making sure the bar is pulling away from the sides and the edges look slightly crunchy. I wouldn’t go over 30 mins or your crust may get too crunchy.
- Let cool completely, once your cookie is cooled to room temperature put your cooked and cooled white chocolate pudding on the chocolate cookie base and spread evenly.
- Take a 3 of your 8 baked cookies and crumble the cookies on top of the pudding. Refrigerate for at least 1 hour then serve.
Notes
Make sure your pudding is set and your base is cooled before adding the pudding to the base.
Once assembled chill for one hour.
This makes 15 bars, you can get 18 if you cut them smaller.
Stays fresh for 4 days in the refrigerator.