Oreo Crunch Bars
Indulge your sweet tooth with these no-bake Oreo Crunch Bars, a decadent treat that's as easy to make as it is delicious! This quick and irresistible dessert features layers of crushed Oreo cookies folded into a gooey marshmallow base, topped with rich semi-sweet chocolate and a decorative swirl of creamy white chocolate. With just 15 minutes of prep and cook time, these bars are perfect for last-minute gatherings, party desserts, or satisfying late-night cravings. Add a sprinkle of rainbow sprinkles for a festive touch and watch these bars disappear in seconds! Serve them chilled or at room temperature for a heavenly bite packed with crunch and chocolatey goodness. Ideal for Oreo lovers and dessert enthusiasts alike, these Oreo Crunch Bars are destined to become your go-to treat.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 4 tablespoons Unsalted butter
- 3 cups Mini marshmallows
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups White chocolate chips
- 2 tablespoons Sprinkles (optional)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
Place the Oreo cookies in a large resealable bag and crush them into small pieces using a rolling pin or pulse them in a food processor. Set aside.
In a large saucepan, melt the unsalted butter over medium-low heat.
Once the butter is melted, add the mini marshmallows to the saucepan and stir constantly until fully melted and smooth. Remove from heat.
Quickly fold the crushed Oreo cookies into the melted marshmallow mixture until evenly combined.
Transfer the Oreo mixture to the prepared baking pan. Use a spatula greased with a bit of butter to press the mixture evenly into the pan. Ensure it's packed down firmly.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring after each until smooth. Spread the melted chocolate evenly over the Oreo mixture in the pan.
Melt the white chocolate chips in a separate microwave-safe bowl using the same method and drizzle over the semi-sweet chocolate layer. Use a toothpick to swirl the two chocolates together for a decorative effect.
If desired, sprinkle the top with colorful sprinkles before the chocolate sets.
Let the bars cool at room temperature for about 1 hour or place them in the refrigerator for 30 minutes to set completely.
Once set, use the parchment paper to lift the bars out of the pan. Slice into 12 equal squares or bars and serve.
Nutrition Facts
Calories |
6662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 993.9 g | 361% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 645.0 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
