These cookies and cream OREO cookie bars with a chocolate cookie crust topped with caramelized sweetened condensed milk, cookie pieces, white chocolate, and semi-sweet chocolate chips couldn't be easier to make. In less than 10 minutes you can have a pan of these layered OREO magic bars in the oven.
What could be better than an OREO Cookie? How about an OREO Cookie bar, also known as an OREO Magic Bar, topped with gooey caramel that's loaded with OREO cookie pieces, sweet white chocolate chips and decadently rich dark chocolate chips? Seriously, YUM!
These chocolatey cookie bars are irresistible and insanely easy to make.
You simply crush, stir, spread, and sprinkle.
What is a magic bar?
A magic cookie bar is a layered dessert that typically has a cookie or cake layer on the bottom. It's topped with other sweet ingredients including cookie pieces, chocolate chips, and oftentimes nuts, coconut, and dried fruits.
These layers are all covered in sweetened condensed milk which caramelizes when baked. The sticky caramel holds all of the ingredients together.
Our original 7 layer Magic Cookie Bar recipe starts with a graham cracker crust and is topped with chocolate and butterscotch chips, nuts, and coconut.
These OREO Magic bars have only 5 layers. You can add more ingredients if you like but I'm certain you will love this recipe as written.
Tips for making Oreo magic bars:
- Make an OREO Crust by blending crushed OREO cookies with melted butter.
- Use a food processor to quickly crush the cookies. Then, just pour the melted butter into the cookie crumbs and pulse a few times just until the butter blends with the crumbs.
- If you don't have a food processor, just place the cookies in a large zip-top bag and smash them using a rolling pin or the back of a saucepan. This takes more time but works well too.
- Bake the cookie bars until the sweetened condensed milk caramelizes and turns golden brown. If you don't bake the pan of cookies long enough, the cookie bars in the center of the pan will be too gooey and the sweetened condensed milk will ooze out once the cookies are cut into bars.
- The edges of the cookie bars will be chewier than those on the interior.
- Only sprinkle half of the white and dark chocolate chips over the pan of cookies before baking.
- The chocolate chips that are baked with the cookie will turn golden brown and will sink into the caramelized sweetened condensed milk.
- If you sprinkle the other half of the white and dark chocolate chips on at the last minute, then your cookie bars will have a nice black and white look to them.
- By putting the pan back into the oven for two minutes, you'll ensure the chips on top will melt and stick to the cookie bars.
OREO cookie bars
These cookies and cream OREO cookie bars with a chocolate cookie crust topped with caramelized sweetened condensed milk, cookie pieces, white chocolate, and semi-sweet chocolate chips couldn't be easier to make. In less than 10 minutes you can have a pan of these OREO magic bars in the oven.
Ingredients
- 46 OREO Cookies, divided
- ½ cup (1 stick) butter, melted
- 14 ounces (1 can) sweetened condensed milk
- 6 ounces (1 cup) white chocolate chips
- 6 ounces (1 cup) semi-sweet chocolate chips
Instructions
- Line a 9x13-inch baking pan with non-stick tin foil or tin foil greased with baking spray.
- Preheat your oven to 350 degrees Fahrenheit (178° C).
- Crush 34 OREO Cookies into fine crumbs using a food processor or by placing them in a large zip-top bag and smashing with a rolling pin or the back of a saucepan.
- Stir together the cookie crumbs and melted butter.
- Press the cookie crumbs into the lined pan.
- Spread the sweetened condensed milk over the cookie crust.
- Break the remaining 12 cookies into small pieces and sprinkle over the sweetened condensed milk.
- Sprinkle half of the white chocolate and semi-sweet chocolate chips over top.
- Bake for 24-26 minutes until the sweetened condensed milk caramelizes and turns golden brown.
- Remove the pan from the oven and sprinkle the remaining white chocolate and semi-sweet chocolate chips over the top.
- Return the pan to the oven for 2 minutes to allow the chips to melt slightly.
- Remove the pan from the oven and set it on a cooling rack.
- Allow the cookies to cool for at least 2 hours.
- Then, cut into 25 squares.
Notes
Store these OREO cookie bars in an airtight container for up to 5 days.
Or place them in an airtight container or zip-top bags and freeze for up to 3 months.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 146mgCarbohydrates: 35gFiber: 1gSugar: 28gProtein: 3g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
More cookie bars recipes:
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- sugar cookie bars
- raspberry cookie bars
- chocolate caramel cookie bars
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- Sugar Cookie Cups - May 17, 2023
- Peanut Butter Cookie Cups - May 9, 2023
Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Nancy Kay
These Oreo Magic Cookie Bars deserve 5 stars for taste. But I lined the pan with foil as directed and didn’t grease it (it didn’t say to and I figured the crumb base was greasy enough not to stick.). WRONG!!!😱
They stuck to the foil and I had to peel it off as I salvaged individual bars. Everything just fell apart into a crumbly gooey mess as I worked them free and I only salvaged maybe half the bars. I cut them small and refrigerated them overnight. At room temp again they were tasty but very sweet and rich!
I think the frosting in the cookie crumbs was too much sugar and it melted in along with the milk causing it to stick. I would try them again, but I’ll use greased parchment or a Silpat pan liner. And not use all the frosting from the 34 cookies in the crust?!?
Thanks for sharing this Oreo lover recipe!👍
Beth Klosterboer
Hi Nancy, I'm so glad you liked the flavor of these OREO Cookie Bars and am sorry to hear the cookies stuck to your tinfoil. I do mention in the recipe to use non-stick tin foil or to grease it with baking spray. I always use non-stick tin foil and they usually peel off the foil easily. On occasion, the caramelized sweeten condensed milk will sink below the cookies around the edge and will stick to the foil. I've been successful and slowly peeling the caramel off of the foil. I highly recommend using the non-stick foil if you can get it. It's all I have in my pantry these days. That will help. I've made this recipe dozens of times and I use all of the filling in the cookies but understand that it adds a lot of sweetness to the cookies. You can remove some of it if you prefer. I think the filling helps to hold the crust together so I don't recommend removing it from those cookies. You could removing the filling from the cookies you add on top in order to reduce the sweet flavor. You might want to add a few extra cookies without filling too. This will intensify the chocolate flavor. I hope you give them another try.