Ingredients
Scale
- 1 package (14.3 oz) Oreo Cookies (standard or Double Stuf)
- 1 package (8 oz) Cream Cheese, softened to room temperature
- 1/2 cup White Chocolate Chips (mini chips work best for zero-heat mixing)
Instructions
- Place the entire package of Oreo cookies into a large gallon-sized freezer bag. Use a rolling pin or a heavy pan to crush the cookies until they turn into fine crumbs. Alternatively, pulse them in a food processor for a faster, more uniform texture. Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to make the bars easy to lift out later.
- Transfer the crushed Oreo crumbs into a large mixing bowl, reserving about two tablespoons for a garnish later. Add the softened cream cheese to the bowl. Use a sturdy spatula or a hand mixer on low speed to combine the crumbs and cream cheese until a thick, dark dough forms. Fold in the white chocolate chips until they are evenly distributed throughout the mixture.
- Transfer the Oreo mixture into your prepared baking pan. Use the back of a spoon or a flat measuring cup to press the mixture firmly and evenly into the corners of the pan. Sprinkle the reserved crumbs over the top for a finished look. Place the pan in the refrigerator for at least two hours, or the freezer for 30 minutes, to allow the bars to firm up. Once set, lift the parchment paper out of the pan and slice the dessert into 16 even squares.
- Cook Time: 15 minutes