Red Velvet Cookies and Cream Bars. Chewy. No Bake. Red Velvet Oreos. Marshmallows. Butter. THREE INGREDIENTS. It doesn’t get much better. Does it? Seriously? Do you remember these Chewy No Bake Oreo Bars? They are to die for. I knew the moment I saw Red Velvet Oreos in the store that I was going to make a variation of those bars with them. I had to play around with it a little bit because the Red Velvet Oreos have way more filling than regular oreos and so the cookie-marshmallow ratio was off. My first batch (three packages of Oreos with two bags of marshmallows were good, but ended up more like marshmallows with pieces of Oreos mixed in. My middle son loved them. But I wanted less marshmallow and more cookie. The resulting Red Velvet Cookies and Cream Bars use 2 packages of cookies and 1/2 stick of butter per 10 oz of marshmallows. Now aren’t you glad that you have me to solve these kinds of problems for you :)? You are going to love these because they are delicious and easy chewy no bake bars that are sure to make amazing sweet valentines. You can even use a cookie cutter to cut them into hearts instead of regular bars. I sure hope that Nabisco keeps these babies around for awhile.
- 1 10 oz package of Red Velvet Oreos
- 1 10 oz. bag of large marshmallows
- 4 Tablespoons butter cut into cubes
Grease or butter a 8X8 pan. Place Oreos in food processor and pulse into ground (you may have to work in batches). Pour Oreo crumbs into a large bowl. In another large microwave-safe bowl, melt marshmallows and butter for 60 seconds. Stir. Repeat until mixture is melted and mixed together. Pour over Oreos. Stir, using a wooden spoon, until mixed well. Mixture will become thick and hard to stir. Keep mixing until all the crumbs are incorporated. Pour into prepared pan and press to spread evenly. I find it helps to spray my fingers, or a wooden spoon with cooking spray to press the mixture into the pan without sticking. Let set. Cut into bars. Enjoy!
If you don't have a food processor, place the cookies in a zip-loc bag and use a rolling pin to crush them.
To double this recipe, use a 9x13 pan and double all ingredients.