Oreo cookie butter bars recipe

Vegan, easy.

A 4 ingredient crunchy oreo base, with a soft oreo cookie butter centre, a creamy coconut whip and a rich dark chocolate topping.

Nothing can beat this cookie goodness! 

Quick & easy to make, perfect for any occasion needing a delicious and easy dessert!

Preparation- 20 minutes

Baking time- 10 minutes

Makes- Approxminlty 10 bars

Level- Easy

…

Ingredients for the base

-100g of plain flour

-50g of oreo cookies

-125g of coconut oil 

-4 tablespoons of maple syrup

Ingredients for the filling

-1/2 pack of oreo cookies (Approximately 77g) 

-20g of coconut oil (melted)

-1 teaspoon of vanilla extract

+

-Dairy-free white chocolate chips (optional)

Ingredients for the cream topping

–Coconut whip

Extras

-Dark chocolate (for drizzling)

-Oreo cookies

…

To make the base

Step 1- Pre-heat your oven to 180 degrees c and line a square baking tin with greaseproof paper.

Step 2- Place the oreo cookies into a food processor and blend until crumb-like.

Step 3- In a mixing bowl, combine the flour, oreo crumbs, melted coconut oil and maple syrup.

Mix and bring together with your hands until a dough forms.

Step 4- Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.

Set aside to cool fully.

To make the oreo cookie butter

Step 1- Place the cookies, melted coconut oil and vanilla into a food processor and whizz up.

Step 2- Blend everything together, scraping down the sides.

You want to do that for a total of around 10 minutes, stopping every 2 minutes, scraping down the sides to incorporate the mixture.

Step 3- It should turn thick and glossy, when it’s at this stage, spoon the cookie butter on top of the base and level.

Pop into the fridge to set.

This will take around 1-2 hours.

Step 4- Press some dairy-free white chocolate chips into the cookie butter (optional).

Step 5-  Spoon the coconut whip ontop of the cookie butter and level with a spoon, sprinkle over some broken up oreo cookies (optional).

Place back into the fridge to set.

Once everything is set, remove from the tin and slice into bars.

Serve with more cookie crumbles and a extra drizzle of melted dairy-free dark chocolate (optional).

Serve chilled, as they will soften if left at room temperature for too long.

Store in a sealed container in the fridge, best eaten within a few days.

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