Cookies and Cream Bars.
Buttery cookie bars studded with Oreo pieces for a crunchy, sweet treat.
Servings: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar loosely packed
- 2 eggs lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 20 Oreo cookies crushed into pieces
- flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking dish.
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Place the butter in a skillet over medium heat and cook until it foams and brown bits form on the bottom; once the bits appear, turn off the heat and stir for about 30 seconds, then let the brown butter cool slightly.
- Brush a little of the warm brown butter over the bottom and sides of the 9x13-inch dish to grease it.
- In a large bowl, place the light brown sugar and pour in the remaining brown butter; mix until smooth and partially dissolved into the sugar.
- Add the eggs one at a time, stirring after each addition so the eggs don’t cook if the butter is still warm, then stir in the vanilla extract.
- Using a wooden spoon, stir the dry flour mixture into the wet ingredients until almost combined, then fold in the crushed Oreo pieces until evenly dispersed.
- Press the mixture evenly into the prepared baking dish and bake for 25 to 30 minutes, until the top is golden brown and set in the center.
- Remove from the oven and, if desired, sprinkle with flaky sea salt; allow the bars to cool completely in the pan before slicing into 16 bars.
Equipment
- 9x13 inch Baking Dish
- Skillet
- Mixing bowls
- Wooden Spoon
- Measuring cups and spoons
- pastry brush
- Spatula
Notes
- Cool completely before slicing to get clean bars.
- Use loosely packed brown sugar as specified.
- Crush Oreos into pieces, not fine crumbs, for texture.
- Brushing with brown butter adds extra flavor.