Hershey’s Cookies ‘n’ Creme

Here’s a spot-on homemade version inspired by Hershey’s Cookies ’n’ Creme—that creamy white chocolate with crunchy cookie bits everyone loves.

Homemade Cookies ’n’ Creme Bars (Hershey’s-Style)

Ingredients

• 12 oz (340 g) white chocolate, chopped
  (use good-quality white chocolate, not chips if possible)

• 8–10 chocolate sandwich cookies (Oreos), coarsely crushed
  (scrape off most of the filling for the classic texture)

Instructions

1. Melt the white chocolate

   • Use a double boiler or microwave in 20–30 second bursts, stirring often.

   • Melt until smooth—don’t overheat.

2. Add cookie pieces

   • Fold crushed cookies gently into the melted chocolate.

3. Mold

   • Pour into a parchment-lined loaf pan or chocolate bar molds.

   • Tap gently to remove air bubbles.

4. Set

   • Refrigerate 30–45 minutes until firm.

5. Slice & enjoy

   • Break or cut into bars—store airtight.

Pro Tips (for that authentic Hershey’s vibe)

• Keep cookie pieces chunky, not dusty

• Don’t overmix—you want visible speckles

• Let bars sit at room temp 5 minutes before eating for best texture

Fun Variations

• Extra crunchy: Add crushed chocolate wafers

• Cookies ’n’ Creme bark: Spread thin and break into shards

• Cookies ’n’ Creme cheesecake base

• Cookies ’n’ Creme fudge

If you want, I can:

• Make this into fudge, brownies, or cheesecake

• Do a 3-ingredient version

• Share a giant candy-bar mold recipe

• Create a Cookies ’n’ Creme dessert platter