Gooey Cookies and Cream Bars

As you may have noticed by now, I love looking at food blogs. When most people watch television or read books to relax, I look at food blogs and dream up all of the possible creations I can make.

I spend hours a long time looking around and find some pretty incredible recipes, photos, and blogs. I can’t be the only one, right?

At least I don’t have some kind of weird hobby like mooing in public or grooming dogs to look like wild animals…

These bars immediately stuck out to me while I was perusing one of my favorite blogs, Willow Bird Baking. They have an Oreo cookie bottom, which is then covered with super tasty cookies and cream chocolate bars. Over the candy bar there is a layer of gooey marshmallow cream and then the bar is finished with another layer of the Oreo cookie dough. Simply divine.

You may notice that not all of my Oreos are actually Oreos… I had some leftover vanilla cream flavor and just wanted to use them up. I think you could really use any type of sandwich cookie.

Beating butter and sugar together is ethereal. Just sayin’…

This dough smelled so amazing. I probably would have eaten it uncooked had there not been a raw egg in it.

Two king sized cookies and cream bars fit perfectly in my 8 x 8 dish. If you can’t find them or wanted to sub it out with something else (like a peanut butter and chocolate bar), I definitely think you could. Just make sure that the bars completely cover the cook dough, even if you have to break them.

I love this stuff. And what’s even better is that you don’t use the whole jar for the recipe so you can totally make fluffernutter sandwiches.

Just an idea if you want your mind to be COMPLETELY blown.

I could hardly wait for them to cool once coming out of the oven. I’m the type of person that likes super gooey desserts, so I cut into them after about 15 minutes. I think it would be fine to serve them this way if you don’t mind the gooey-ness. However, if you want them to be more like solid bars (which you can then give to all of your lovely friends…), you should probably let them get to room temperature.

Ahhh… Now you can see how I couldn’t resist this.

I would absolutely love to make these again and perhaps try using different types of cookies (Nutterbutters?) or a fun flavor of candy bar.

So forget metal detecting and stop bidding on that last antique Burger King cup that will finish your massive collection. Also, your friends may be getting a little freaked out by all the constant mooing…

You should make these!

Gooey Cookies and Cream Bars from Willow Bird Baking

Makes 16 small bars or 12 larger bars

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup plus 2 tablespoons sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup chocolate sandwich cookie crumbs (i.e. crumbs of about 10 Oreos)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 king-sized Cookies ‘n Cream candy bars (or white chocolate bars)
• 1 1/2 cups marshmallow creme

Method

1. Preheat oven to 350°F. Line an 8 x 8 baking dish with foil, making sure there is enough to hang over the sides of the dish. Grease the foil well.
2. Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix until combined. In a small bowl, combine the flour, cookie crumbs, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
3. Press about half of the dough into the bottom of the prepared dish. Place remaining dough in the fridge and chill until your’re ready for it. Line the dough in the pan with the whole candy bars. If they break (like one of mine did), just try to put them together in the pan as best as you can. Spread marshmallow creme over candy bar using a greased spoon.
4. Remove the remaining dough from fridge. Grab little handfuls and press them into flat “shingle-like” pieces. Place the shingles over the marshmallow creme, covering all of the marshmallow creme.
5. Bake 25-30 minutes or until lightly browned. Allow bars to cool on a rack (although I did try one why it was still warm and almost died). Remove bars from baking dish and cut into desired size. Heat for about 20-30 seconds before serving. Store in an airtight container in the fridge.