A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.
These bars are chocolatey, indulgent and super easy to make with just 5 ingredients.
Makes 16
15 minutes + 1 hour 20 minutes chilling
For the base and filling
- 220g (7.7oz) cookies and cream biscuits (I use Oreos)
- 60g (4 tbsp) unsalted butter, melted
- 400g (11/3 cups) chocolate hazelnut spread (I use Nutella), melted
For the topping
- 30g (2 tbsp) unsalted butter, softened
- 115g (4oz) full-fat cream cheese, at room temperature
- 260g (generous 2 cups) icing (powdered) sugar, sifted
Method
For the base and filling
Line a 20cm (8in) square baking tin with nonstick baking paper.
Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Set aside 20g (0.75oz) of the crushed Oreos for the topping. Tip the rest into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon.
Pour the melted chocolate hazelnut spread over the top, smoothing it out gently to the edges. Freeze for 20 minutes.
For the topping
In a medium bowl, using an electric hand mixer, beat the butter, cream cheese and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.
Sprinkle the reserved biscuits crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!
Store in an airtight container in the refrigerator for up to 3 days.
TIP: Feel free to swap the chocolate hazelnut spread for regular chocolate spread or even speculoos spread (cookie butter).
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