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I’m sorry, but I had to post another dessert recipe! I’ll try to get back to more savory dishes soon but I couldn’t resist. I’ve been eying this recipe ever since I came across it, and I even lost it once and frantically tried to find it. Thankfully I did, and I made sure to bookmark it right away before I lost it a second time! The original concept of these bars were as smores cookie bars, which sound amazing and I definitely plan on trying those eventually. These cookies and cream ones just called out to me, though. Gooey marshmallow with cookies and cream candy bar center, surrounded by an Oreo-based cookie. Doesn’t that sound just amazing?! Okay, I made myself hungry… I’m gonna go enjoy one now! I hope you try them, too!!Gooey Cookies & Cream Bars
Yield: 9 to 16 bars

½ cup butter, at room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
¾ cup Oreo cookie crumbs, about 10 Oreos
1 teaspoon baking powder
¼ teaspoon salt
2 king-sized Cookies ‘n Cream or white chocolate candy bars
1 (7-ounce) jar marshmallow crème

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and create a foil sling: tear off 2, 16-inch long pieces of aluminum foil and fold them in half. Lay one in the center of the pan, flattening it along the bottom and sides of the pan and leaving overhanging flaps on each side. Situate the other foil piece in the same manner, but perpendicular to the first foil piece. Grease the foil; set pan aside.

In a small bowl, whisk together the flour, cookie crumbs, baking powder, and salt; set aside.

Cream the butter and sugar together in a large bowl until fluffy and pale yellow, about 3 minutes. Beat in the egg and vanilla. Gradually add the dry ingredients and mix until just combined. Divide the dough roughly in half, placing half the dough in your prepared pan.

Use your fingers or a rubber spatula to press and spread the dough in the pan until it covers the bottom in an even layer. Place the candy bars side by side over the dough; if they don’t fit, break and arrange them so you have a full single layer of chocolate (about ¼-inch thick). Drop dollops of marshmallow crème on the chocolate and use a rubber spatula to spread it evenly. Take the remaining dough and place on top of the marshmallow layer; easiest method is to take a small handful at a time and flatten it into a “shingle” then lay them together until the top is covered.

Bake for 25 to 30 minutes, or until lightly browned. Let cool completely in pan before gently using the overhang of the foil sling to lift the bars out of the pan and place them on a cutting board. Slice into 9, 12, or 16 bars, depending on desired size. Store in an airtight container.

Source: Adapted from Willow Bird Baking

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