Cookies and Cream Pop Tart Bars

October 11, 2024 by Cook Best Recipes, Updated October 11, 2024

These cookies and cream pop tart bars have all the nostalgia but with an elevated twist! Made with tender chocolate shortbread and a thick layer of cookies and cream, these bars capture the flavor of the classic pop tart layered with incredible textures and richness.

Ingredients

• 1 cup (128g) all-purpose flour
• 1/2 cup (50g) Dutch process cocoa powder
• 1 cup (100g) almond flour
• 1 cup (220g) unsalted butter, room temp
• 1 1/2 cups (170g) powdered sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 8 oz cream cheese, room temp
• 1/4 cup (30g) powdered sugar (for filling)
• 2 oz white chocolate, melted
• 5 Oreo cookies, crushed
• 3 cups (300g) powdered sugar (for icing)
• 1/4 cup (55g) milk

Instructions

1. Preheat your oven to 325°F (160°C). Grease and line an 8x8 baking pan with parchment paper, allowing the paper to hang over the sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, and almond flour. Set aside.
3. In a large bowl, use a hand or stand mixer to beat the unsalted butter until smooth. Add half of the powdered sugar and mix until combined. Then add the remaining powdered sugar and mix until smooth.
4. Incorporate the egg, vanilla extract, and kosher salt, mixing until smooth.
5. Gradually add the dry ingredients, mixing until fully combined. Use a rubber spatula to help combine the sticky dough.
6. Divide the dough in half. Press one half into the bottom of the prepared pan and spread the other half onto another sheet of parchment paper, filling the square.
7. Transfer the parchment paper square to the freezer, and place the pan in the fridge while preparing the filling.
8. In a medium bowl, combine the cream cheese and powdered sugar with a fork. Stir in the melted white chocolate until well mixed.
9. Crush the Oreo cookies in a ziplock bag, reserving some larger chunks. Mix the crushed Oreos into the cream filling, leaving a tablespoon of fine crumbs for topping.
10. Spread the cream filling evenly over the shortbread layer in the pan. Remove the frozen shortbread and place it on top, sealing any gaps.
11. Bake for 35-40 minutes, then allow the bars to cool completely, about 1-2 hours in the fridge.
12. For icing, whisk together the powdered sugar and milk until you reach a glue-like consistency. Adjust with more sugar or milk as needed.
13. Spread the icing over the cooled bars and sprinkle with the reserved crushed Oreos. Slice and serve!

Nutrition Information

Nutrition information is not provided, but these bars are a delightful treat!