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Cookies & creme twix

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Prep Time 15 minutes
Servings 8

Ingredients
  

Ingredients

For the Crust:

  • 1.5-2 cups gluten-free Oreo cookies (about a pack)*, separated (wafers and cream)
  • 4 tbsp melted refined coconut oil or butter

For the Cookies & Creme Filling:

  • Option 1: Cream filling from the Oreos, set aside above
  • option 2: 1/2 C coconut cream or 1/3C coconut butter
  • 1 cup white chocolate chips, dairy-free if needed
  • 1/2 tsp vanilla extract
  • 1/2 cup crushed Oreo wafers, from above, plus extras if needed

For the Chocolate Topping:

  • 1 1/4 cups semi-sweet or dark chocolate chips
  • 1 tbsp coconut oil

Instructions
 

  • Make the crust: Crush the Oreo wafers until fine, then stir with melted coconut oil. Press firmly into a parchment-lined loaf pan. Chill for 10-15 minutes.
  • Cookies & creme filling: Melt white chocolate in the microwave or double boiler. Stir in the Oreo cream filling and vanilla until smooth. Fold in crushed Oreo wafers for texture. Spread evenly over the crust. Chill for 30 minutes.
  • Chocolate topping: Melt the semi-sweet chocolate chips with coconut oil until smooth. Pour over the cookies & creme layer and tilt the pan to spread evenly.
  • Set & slice: Chill for 1–2 hours until firm. Lift from pan, slice into bars, and enjoy!

Notes

*looking for a grain free Oreo base? You can make my Oreo dough, and toast it in the oven at 365 degrees F 10 minutes . 
Author: Ali Jenkins
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