Cool, no-bake Oreo bars with a buttery cookie crust and smooth chocolate filling, perfect for gatherings or satisfying sweet cravings without using the oven.
2 1/2 cups crushed Oreos
1/2 cup (113g) unsalted butter, melted
1 cup (170g) semi-sweet chocolate, chopped
1/4 cup (60ml) heavy cream or coconut milk
1 cup (120g) confectioners’ sugar
Melt butter in a microwave-safe bowl for 30-second increments.
Mix melted butter with crushed Oreos until fully moistened.
Press 2/3 of the mixture into an 8×8-inch parchment-lined pan.
Chop chocolate into small chips.
Combine chocolate with cream in a microwave-safe bowl.
Microwave for 1 minute, then stir and repeat until fully smooth.
Stir in confectioners’ sugar until no lumps remain.
Pour the chocolate filling over the Oreo crust and smooth the surface.
Sprinkle remaining Oreo crumbs over the filling in a decorative pattern.
Cover and refrigerate for 4+ hours until firm.
Cut into 16 bars using a warm, dry knife.
Use double-stuff Oreos for extra richness. Vegan butter and coconut milk make a dairy-free version. For a keto option, use erythritol in place of confectioners’ sugar. Pre-chill the mixing bowl to prevent the chocolate from softening. Store in an airtight container in the refrigerator.