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Oreo Bar Magic

These irresistible Oreo Bar Magic treats feature a perfect balance of chocolatey cookies and creamy filling transformed into decadent layered bars. The medium-difficulty recipe requires proper tempering of chocolate, precise layer assembly, and controlled cooling techniques to achieve ideal texture and clean-cut presentation. Made with classic Oreo cookies, rich cream cheese, and quality chocolate, these bars deliver a beautiful harmony of crunchy cookie pieces suspended in velvety cream, topped with a glossy chocolate ganache that sets to the perfect snap. The contrasting black and white layers create a visually striking dessert that's as impressive to serve as it is delicious to devour.

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Oreo Bar Magic - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Oreo Bar Magic - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For the cleanest cuts, freeze the bars for 15 minutes before slicing with a hot, clean knife
Allow cream cheese to fully soften at room temperature to avoid lumps in the cream layer
When crushing Oreos for the crust, include the filling for added sweetness and binding
For a firmer filling, add 1 envelope (2.5 teaspoons) of unflavored gelatin bloomed in 2 tablespoons water
Store bars in the refrigerator, but allow them to sit at room temperature for 10 minutes before serving for optimal texture
Use high-quality chocolate for the ganache for better melting properties and flavor
If ganache becomes too firm to spread, warm it gently over a double boiler
For a minty variation, use Mint Oreos and add 1/4 teaspoon mint extract to the cream layer
The bars can be made up to 3 days ahead and stored in an airtight container in the refrigerator
For cleaner layers, chill each layer thoroughly before adding the next
Oreo Bar Magic - tertiary view

Oreo Bar Magic

These irresistible Oreo Bar Magic treats feature a perfect balance of chocolatey cookies and creamy filling transformed into decadent layered bars. The medium-difficulty recipe requires proper tempering of chocolate, precise layer assembly, and controlled cooling techniques to achieve ideal texture and clean-cut presentation. Made with classic Oreo cookies, rich cream cheese, and quality chocolate, these bars deliver a beautiful harmony of crunchy cookie pieces suspended in velvety cream, topped with a glossy chocolate ganache that sets to the perfect snap. The contrasting black and white layers create a visually striking dessert that's as impressive to serve as it is delicious to devour.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
4H
Chef
JUE
Category
Dessert, Bars, No-Bake
Difficulty
Medium
Cuisine
American, Fusion
Yield
16 bars
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Crust:
02
24 Oreo cookies
03
6 tablespoons (85g) unsalted butter, melted
04
Pinch of salt
05
For the Cream Layer:
06
16 oz (450g) cream cheese, softened
07
1/2 cup (100g) granulated sugar
08
1 teaspoon vanilla extract
09
1 cup (240ml) heavy cream, whipped to soft peaks
10
12 Oreo cookies, roughly chopped
11
For the Chocolate Ganache Topping:
12
8 oz (225g) semi-sweet chocolate, finely chopped
13
1 cup (240ml) heavy cream
14
2 tablespoons unsalted butter
15
1 teaspoon vanilla extract
16
For Garnish:
17
8 Oreo cookies, crushed or chopped
18
White chocolate drizzle (optional)
19
Chocolate curls (optional)
20
Equipment:
21
9x13 inch baking pan
22
Parchment paper
23
Food processor
24
Mixing bowls
25
Electric mixer
26
Spatula
27
Measuring cups and spoons
28
Saucepan
29
Refrigerator
30
Sharp knife for cutting bars

Instructions

01
Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
02
Prepare the crust: In a food processor, pulse 24 Oreo cookies (with filling) until finely crushed. Add melted butter and a pinch of salt, then pulse until mixture resembles wet sand.
03
Press the cookie mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to compact the crust. Refrigerate while preparing the cream layer.
04
For the cream layer: In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Add sugar and vanilla extract, beating until well combined and no lumps remain.
05
In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
06
Fold in the roughly chopped Oreo cookies, being careful not to overmix to maintain cookie chunk integrity.
07
Spread the cream mixture evenly over the chilled crust. Use an offset spatula to smooth the top. Return to refrigerator while preparing the ganache.
08
For the chocolate ganache: Place finely chopped chocolate in a heat-resistant bowl. In a saucepan, heat heavy cream until it just begins to simmer (do not boil).
09
Pour hot cream over chocolate and let stand for 1 minute. Gently whisk until smooth. Add butter and vanilla, stirring until glossy and completely incorporated.
10
Allow ganache to cool for about 10 minutes, then pour over the cream layer, tilting the pan if necessary to ensure even coverage.
11
Immediately sprinkle the crushed Oreos over the ganache before it sets. Add optional white chocolate drizzle or chocolate curls if desired.
12
Refrigerate for at least 3 hours or overnight until completely set.
13
To serve, lift the bars out of the pan using the parchment paper overhang. With a sharp knife dipped in hot water and wiped dry between cuts, slice into 16 bars or desired size.