- 16
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup chocolate sandwich cookie crumbs (i.e. crumbs of about 10 Oreos)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 king-sized Cookies ‘n Cream candy bars (or white chocolate bars)
- 1 1/2 cups marshmallow creme
Preparation
Step 1
Makes 16 small bars or 12 larger bars
Preheat oven to 350°F. Line an 8 x 8 baking dish with foil, making sure there is enough to hang over the sides of the dish. Grease the foil well.
Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix until combined. In a small bowl, combine the flour, cookie crumbs, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Press about half of the dough into the bottom of the prepared dish. Place remaining dough in the fridge and chill until your're ready for it. Line the dough in the pan with the whole candy bars. If they break (like one of mine did), just try to put them together in the pan as best as you can. Spread marshmallow creme over candy bar using a greased spoon.
Remove the remaining dough from fridge. Grab little handfuls and press them into flat "shingle-like" pieces. Place the shingles over the marshmallow creme, covering all of the marshmallow creme.
Bake 25-30 minutes or until lightly browned. Allow bars to cool on a rack (although I did try one why it was still warm and almost died). Remove bars from baking dish and cut into desired size. Heat for about 20-30 seconds before serving. Store in an airtight container in the fridge.