Cookies and Cream Pop Tart Bars

Step 1

Preheat the oven to 325F and grease and line an 8×8 baking pan with parchment paper. Allow the paper to hang over the sides for easy removal.

Step 2

Tear off another sheet of parchment paper and place the pan on top. Trace the outline of the pan onto the paper and set aside.

Step 3

In a medium bowl, whisk together the flour, cocoa powder, and almond flour. Set aside.

Step 4

In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Step 5

Then mix in half of the powdered sugar to combine. Once smooth, mix in the remaining powdered sugar.

Step 6

Now mix in the egg, vanilla, and salt until smooth.

Step 7

Dump in half of the dry ingredients and mix. Once combined, mix in the rest of the dry ingredients.

Step 8

Near the end, switch to a rubber spatula to help fully combine the dough.

Step 9

Split the dough in half. Spread one half into the bottom of the prepared pan and the other half on the sheet of parchment paper, filling the entire square. The dough is very sticky so take your time spreading. It helps to use a small offset spatula.

Step 10

Transfer the parchment paper square onto a plate and place into the freezer. Place the pan in the fridge.

Step 11

In a medium bowl, mix together the cream cheese and powdered sugar using a fork.

Step 12

Melt the white chocolate and pour into the bowl. Mix to combine.

Step 13

Crush the Oreos in a ziplock bag. Don’t dump in the whole bag. Instead, scoop out the larger chunks and leave behind about a tablespoon of the very fine crushed bits. These will be used to sprinkle on top.

Step 14

Once combined, spread an even layer on top of the shortbread that’s inside the 8×8 pan.

Step 15

Now peel back the paper from the frozen square of shortbread and place on top. If you have any gaps around the edges, scrape some of the dough from the center and spread out around the edges.

Step 16

Bake for 35-40 minutes.

Step 17

Allow the bars to cool completely, this will take about 1-2 hours in the fridge.

Step 18

Whisk together the sugar and milk to reach a glue consistency. If it’s too thin, add more sugar. Too thick, add more milk.

Step 19

Spread the icing over the chilled bars and sprinkle with the remaining crushed Oreos.

Step 20

Now slice and serve!