Cookies and Cream Marshmallow Bars
A delightful no-bake treat combining cookies, marshmallows, and butter for a sweet, crunchy snack that's perfect for any occasion.
Ingredients
For the Bars
- 56 pieces cookies and cream biscuits (Oreos)
- 30 g unsalted butter
- 200 g mini marshmallows
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Break the cookies and cream biscuits into quarters (by hand or with a knife), then set aside.
Cooking
- Add the butter and mini marshmallows to a large saucepan. Warm over medium heat, stirring constantly, until fully melted and combined.
- Remove from heat, add the broken biscuits, and fold until completely coated.
Setting
- Scoop the mixture into the prepared tin and press down firmly (use a wet glass if it’s very sticky).
- Chill in the refrigerator for 1–2 hours until set, then cut into 16 bars.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For best results, mix the butter and marshmallows thoroughly over the heat and avoid overcooking.