These Creamy, Crunchy Oreo Bars Are Shockingly Easy

Instructions

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1. 1 Lightly spray an 8 × 8-inch pan with nonstick cooking spray. Line the pan with parchment paper so that it overhangs two sides. This will make removing the bars from the pan much easier.
2. 2 Pulse the cookies in a food processor until finely ground with no large pieces remaining. Alternatively, place the cookies in a zip-top bag and use a rolling pin or other cylindrical object to finely crush them.
3. 3 Add the melted butter to the food processor and pulse until the crumbs are evenly moistened (or transfer the cookie crumbs to a medium bowl, and stir in the butter). Reserve 1/4 cup of the crumb mixture for the topping.
4. 4 Press the cookie mixture firmly into the prepared pan and bake until just set, 6 to 8 minutes. Let the base cool completely in the pan at room temperature. Once fully cool, transfer the pan to the freezer and freeze until firm, 20 to 30 minutes.
5. 5 Rinse out the food processor to remove any stray crumbs, then dry. Add the softened butter and process until light and creamy. Gradually add the powdered sugar and pulse until combined. Then add the milk or cream, vanilla, and salt. Pulse until the frosting is thick, smooth, and spreadable, adding a splash more milk if needed to reach the right consistency. Alternatively, beat the filling ingredients together in a medium bowl with a hand mixer.
6. 6 Spread the frosting evenly over the chilled cookie base while the surface is still cold but the frosting is soft enough to glide without lifting crumbs. Work quickly, as the frosting firms up once it hits the cold base layer.
7. 7 Sprinkle the reserved crumb topping on top of the bars. Refrigerate the bars until well chilled, about 1 hour. Use the parchment paper sling to lift the bars out of the baking pan and transfer them to a cutting board. Cut the bars into 25 small squares and serve. Refrigerate the bars in an airtight container for up to 5 days. They hold their shape best when cold. For longer storage, freeze the bars (cut or uncut) for up to 2 months; thaw in the fridge before serving. The chilled texture is delicious, so there’s no need to bring them fully to room temperature. Love the recipe? Leave us stars and a comment below!