Cookies and Cream Candy Bar Recipe

Have you ever tried to make your own candy bars? It is actually quite easy! Not only is it easy, but it gives you complete control over the ingredients, so you can make better quality candy for less money.

When I was making bark candy for my kids last week, I realized how easy it would be to turn the bark into candy bars. The first time I made the candy bars, I made them in a similar manner to bark candy and then used a pizza cutter to cut the candy into bars. Then I ordered some Candy Bar Molds and cut the recipe in half and made a little more professional looking candy bars. Both ways taste delicious!

Below I will share both ways of adapting my bark candy recipe to make Cookies and Cream Candy Bars. You can use either candy bar molds or the baking sheet method – whichever is easiest for you.

You can make these candy bars dairy-free, by using dairy-free white chocolate.

If you want to make these candy bars gluten-free, then use gluten-free chocolate sandwich cookies and gluten-free vanilla.

Cookies and Cream Candy Bar Recipe with Molds

Ingredients

• 12 ounces white chocolate
• 1 tablespoon vegetable shortening
• 1/2 teaspoon vanilla
• 4 Oreo cookies

Tools Needed:

A set of 4 Candy Bar Molds

Directions:

1. Scrape the cream out of the center of the Oreo cookies. Then crush the chocolate cookies.

2. Melt 12 ounces of white chocolate chips, 1 tablespoon shortening, and ½ teaspoon of vanilla for 1 minute in a glass bowl in the microwave. Stir and melt for another 20 seconds. Stir again and if necessary melt for a few more seconds. If it starts to get clumpy, stir like crazy to make it smooth again.

3. Once melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.

4. Spoon the melted chocolate into the Candy Bar Molds. Then use a spatula to spread it evenly in the mold.

5. Let sit for 2 hours to firm up or put the molds in the freezer for 10 minutes.

Cookies & Cream Candy Bars without Molds

Ingredients

• 24 ounces white chocolate
• 2 tablespoons vegetable shortening
• 1 teaspoon vanilla
• 1 cup chocolate cookies crumbs

Directions:

1. Cover a cookie sheet with foil.

2. Scrape the cream out of the center of the Oreo cookies. Then crush the chocolate cookies.

3. Melt 12 ounces of white chocolate chips, 1 tablespoon shortening, and ½ teaspoon of vanilla for a minute in a glass bowl in the microwave. Stir and melt for another 20 seconds. Stir again and if necessary melt for a few more seconds. If it starts to get clumpy, stir like crazy to make it smooth again.

4. Once melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.

5. Repeat steps 2 and 3 with the remaining ingredients.

6. Spoon the melted chocolate on to the cookie sheet. Then use a spatula to spread it evenly over the foil.

7. Let sit for 2 hours to firm up or put it in the freezer for 10 minutes.

8. Once the candy is firm, place it on a cutting board and use a pizza cutter or knife to cut the candy into bars.

9. I repurposed the foil that I used to line the cookie sheet to make “candy wrappers”.

Printable Cookies and Cream Candy Bar Recipe

This homemade Cookies & Cream Candy Bar recipe is adapted from Cookies and Cream Bark

Print

Cookies and Cream Candy Bar

Course Dessert

Cuisine American

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 14

Author Alea

Ingredients

• ▢ 24 ounces white chocolate
• ▢ 2 tablespoons vegetable shortening
• ▢ 1 teaspoon vanilla
• ▢ 1 cup chocolate cookies crumbs

Instructions

• Cover a cookie sheet with foil.
• Melt 12 ounces of white chocolate chips, 1 tablespoon shortening, and 1/2 teaspoon of vanilla for a minute in a glass bowl in the microwave. Stir and melt for another 20 seconds. Stir again and if necessary melt for a few more seconds. If it starts to get clumpy, stir like crazy to make it smooth again.
• Once melted stir in 1/2 cup of the cookie crumbs until just blended. Do not over-stir.
• Repeat steps 2 and 3 with the remaining ingredients.
• Spoon the melted chocolate on to the cookie sheet. Then use a spatula to spread it evenly over the foil.
• Let sit for 2 hours to firm up or put it in the freezer for 10 minutes. Use a pizza cutter to divide the candy in half lengthwise. Then cut the candy in 2 inch wide bars.
• Use foil from cookie sheet to wrap individual candy bars. You can store candy bars in the freezer.

Notes

Use foil from cookie sheet to wrap individual candy bars. You can store candy bars in the freezer.

More Candy Bark Recipes

• Easy Peppermint Bark
• Coffee Bean Bark
• Cinnamon Bark
• Raspberry Bark
  
• Rocky Road Bark
• Peanut Butter Bark with Pretzels