Recipe: Chocolate hazelnut cookies and cream bars

All you need is love - and these super simple bars from a social media sensation

  • place PRE 15 minutes plus 1 hr 20 minutes chilling
  • place COOK 0
  • place SERVES 16
  • printicon

These bars are chocolatey, indulgent and super-easy to make with just 5 ingredients. Feel free to swap the chocolate hazelnut spread for regular chocolate spread or even speculoos spread (cookie butter).


  • Line a 20cm square baking tin with non-stick baking paper.

  • Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Set aside 20g of the crushed Oreos for the topping. Tip the rest into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon.

  • Pour the melted chocolate hazelnut spread over the top, smoothing it out gently to the edges. Freeze for 20 minutes.


  • In a medium bowl, using an electric hand mixer, beat the butter, cream cheese and icing sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.

  • Sprinkle the reserved biscuit crumbs evenly over the top, then refrigerate for 1 hour until the topping is firm. Cut into 16 squares and enjoy!

  • Store refrigerated in an airtight container for up to 3 days.

    Recipe adapted from Fitwaffle's Baked in One (Ebury Press)


220g cookies and cream biscuits (I use Oreos)
60g unsalted butter, melted
400g chocolate hazelnut spread (I use Nutella), melted
For the topping:
30g unsalted butter, softened
115g full-fat cream cheese, at room temperature
260g icing sugar, sifted

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