Sometimes you really don't need to go to any great lengths to make something special. 😊 That is exactly what this Oreo bar treat is – special, but demanding neither great culinary skill nor much of your time. Well… But… If I'm being honest, it does demand willpower and patience, because a) it's hard not to eat too much of it, and b) you have to endure 2 hours of psychological torment waiting for it to set in the fridge. 😁
What appealed to me about the idea of Oreo bars is that you don't have to bake them. And besides, in my fridge at least there is often a leftover bit of mascarpone after making cupcakes or cakes, which I never have anything to use up on. 😀 Voilà, here is a use for it! 😀 Even so, this recipe leaves plenty of room for improvisation – you can decorate the bars with whipped cream, serve them with ice cream, scatter over your favourite sprinkles or shavings…
This time I made the biscuit base in a 20cm round tin, but if you want it thicker you could go for an 18cm one. The most important step – press the biscuit base down really firmly so it doesn't crumble when you cut it; you can use something as simple as a potato masher for this. 🙂 Personally, I find these bars are at their best straight out of the fridge, because with untempered chocolate and a biscuit base bound with butter, they start to soften at room temperature. 🙂
Tempted? Shall we give it a go then?😋
