These Creamy, Crunchy Oreo Bars Are Shockingly Easy

My best friend Hazel is a certified pie-baking champion—with trophies to prove it. It wasn’t the reason for our friendship, but it wasn’t not the reason, either. She’s the one who taught me how to make the flakiest pastry, and she always has something scrumptious waiting when I visit, whether it’s a perfectly-latticed apple pie or a batch of inventive, just-because scones.

We’ve been friends for more than a decade, and of all the treats she’s made, one lives rent-free in my mind: her Oreo slab bar. Picture a crushed Oreo base, a thick layer of creamy icing, and another layer of Oreos pressed on top. It’s essentially one enormous Oreo.

They’re so rich that even when I’m craving a sweet treat, I can only manage a square or two (or several throughout the day) along with a strong cup of coffee. 

Tips and Tricks

This simple press-and-bake bar doesn’t require any special tools or techniques, but it does benefit from patience. After baking the chocolate wafer base, make sure it’s completely cool before adding the frosting layer. For the cleanest edges, chill the base in the freezer to prevent crumbs from pulling into the icing.

If your frosting feels too stiff to spread, warm the spatula under hot water and wipe it dry—it glides on like a dream. 

Add the crumb layer while the icing is still soft and slightly tacky—if the icing cools too much, the crumbs won’t adhere. Simply sprinkle the mixture evenly over the top (holding your hand a little higher gives the most even coverage), then pop the pan back into the fridge or freezer so the butter firms up and the topping sets. If you want a more dramatic “giant Oreo” finish, break a few wafers by hand and scatter the larger shards over the surface before chilling.

When it’s time to slice, use a sharp knife and cut straight down rather than sawing; the bars will stay neat and layered. You can also wipe the knife after each slice for those clean, sharp edges. 

Toppings and Substitutions

While Hazel is the undisputed baking queen, I’ve learned a thing or two over the years and started jazzing up her recipe, sometimes adding a teaspoon of peppermint extract, or stirring in a swirl of peanut butter or a sprinkle of espresso powder. Really, your imagination can take you anywhere with this treat.

Cream cheese could also work in the frosting for a slightly tangier, less-sweet filling, but I find it shifts the flavor away from that classic “Oreo” vibe, so it’s not a substitution I usually reach for. If you do prefer something a little more balanced, though, it’s an easy tweak.