Crushed Oreos Recipe

Prepare cookies

Place 24 chocolate sandwich cookies (filling can remain) in a food processor. Pulse until you have mostly fine crumbs with a few small larger pieces for texture (about 20–30 pulses). If you don’t have a food processor, place cookies in a heavy-duty zip-top bag and crush with a rolling pin until fine.

Combine crumbs and sugar: Transfer the crumbs to a medium bowl and stir in 4 tbs melted unsalted butter and 1 tbs granulated sugar until evenly moistened and the mixture holds together when pressed.

Form base or cups: Press the crumb mixture into the bottom of a 9x9-inch square pan for a bar-style base, or press into individual silicone muffin cups / a mini muffin tin to create individual cups. Use the back of a measuring cup to compact. Chill in the refrigerator while you make the filling (10–15 minutes).

Soften and beat cream cheese: In a mixing bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 1–2 minutes).

Add powdered sugar and flavor: Gradually add 1 cup powdered sugar, 1 tsp vanilla extract, and 2 tbs heavy cream. Beat on low at first to avoid a powder cloud, then increase speed to medium until fully combined and fluffy (about 1 minute). The filling should be sweet, smooth, and pipeable.

Fold in crumbs and chips: Reserve about 1 tbs of the prepared cookie crumbs for garnish. Fold the remaining cookie crumb mixture (if you made a larger crumb batch, reserve roughly 1/3 cup) into the cream cheese filling until marbled but still distinct. If using, fold in 1 tbs mini chocolate chips.

Assemble: Spoon or pipe the filling onto/into the chilled crumb base or into chilled pressed cups, smoothing the tops. If making bars, spread evenly to the edges. If making individual cups, fill each about 3/4 full.

Chill to set: Refrigerate assembled bars or cups for at least 1–2 hours, or until the filling firms. For a firmer set, chill up to 4 hours or overnight.

Garnish: Just before serving, garnish with reserved 1 tbs extra crushed cookie crumbs and top each bar or cup with a halved cookie (use 4 halved cookies for a 9x9 pan, adjust if you made individual cups).

Slice and serve: If you made a bar pan, run a warm knife (dip in hot water and wipe dry) to make clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4–5 days.