Oreo Cookies n' Cream Blondie Bars

Oreo Cookies n' Cream Blondie Bars

Oreo Cookies Cream Blondie Bars are soft-baked, thick, chewy blondie bars with crispy edges and a soft center. Loaded with Oreo cookies and Cookies n' Cream chocolate pieces.

Course Dessert

Keyword oreo blondies, oreo cookies and cream blondie bars

Prep Time 10

Cook Time 25

Cooling Time 30

Total Time 1 5

Servings

Calories 324kcal

Author Jessica

Equipment

9x13 Baking Pan

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
1 cup (2 sticks) salted butter melted & slightly cooled
1 ½ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup chopped Oreo cookies
1 cup chopped Hershey Cookies n' Cream candy bars

Instructions

Heat the oven to 350℉. Prepare a 9x13 baking pan by spraying with nonstick cooking spray, or line the pan with parchment paper for easy removal.
In a small mixing bowl, whisk together the flour, baking soda, and salt.
2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt
In a larger bowl, or the bowl of a stand mixer, add the melted butter and light brown sugar. Use an electric mixer and beat for 2 minutes on medium-high speed. The mixture should be pale in color and fluffy looking.
1 cup (2 sticks) salted butter, 1 ½ cups packed light brown sugar
Add in the eggs and vanilla extract, and beat just until combined.
2 large eggs, 1 tablespoon vanilla extract
Add the bowl of dry ingredients into the wet mixture, and beat on low speed just until no flour streaks remain in the dough.
Stir in the chopped Oreo cookies and chopped Cookies n' Cream chocolate bars until combined.
^{* You can either reserve some for top of the blondies, OR use additional chopped Oreos and chocolate on top.}
1 cup chopped Oreo cookies, 1 cup chopped Hershey Cookies n' Cream candy bars
Evenly spread the dough into the prepared baking pan. If wanted, add some additional chopped Oreo cookies and/or cookies & cream bars on top.
^{*It's easiest if you drop large spoonfuls of it all over, rather than dump it in one pile, and then spread it out.}
Bake for 22-26 minutes. The edges should be lightly golden brown and look 'wrinkly' and the middle should still look somewhat pale and puffy.
Remove the bars from the oven and allow them to cool completely in the pan before cutting and serving. They can also be eaten warm, but they will continue to set while cooling, which will make them easier to cut.

Notes

I always make sure I have extra Oreo cookies and chocolate bars so I can add some chunks of each on top of the blondie bars before baking. This makes them look pretty and who doesn't want more of those things!
A tip for melted & cooled butter is to add the butter to a microwave-safe dish, and microwave for about 45-50 seconds, so you end up with half soft butter + half melted butter. Use a fork to stir it until everything is completely melted and smooth. This way the butter is not too hot because you didn't microwave it for that long. You can use it immediately in the recipe now.
It's important to beat the melted butter and brown sugar together for 2 minutes. You want to achieve that pale color and fluffy looking batter; which you can only achieve if you beat it long enough.
The bars are done when the edges look wrinkly and are a lightly golden brown color. The center of the bars should be still look paler in color and soft-baked, but not with raw or wet looking batter.
The cooling time in the warm pan is important because as the bars cool they will continue to cook and set up nicely for cutting and serving.
Watch them carefully in the oven because you don't want to overbake blondies or else you'll end up with dry and crumbly bars.

Nutrition