Oreo Cookies and Cream Cookie Bars

Ingredients

• 135g Unsalted Butter, room temperature (or Baking Spread)
• 110g Soft Light Brown Sugar
• 260g Self Raising Flour
• 2 tablespoons Cornflour
• 2 tablespoons Golden Syrup
• 150g Hershey's Cookies 'n' Creme Chocolate (*see recipe notes)
• 14 Oreos - 1 UK Pack of Oreos
• 2-3 tablespoons Milk

Method

1. Pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Crush two of the Oreos in to a fine crumb, and then cut the remaining 12 Oreos in to chunks (roughly in to quarters). Chop the Hershey's Cookies 'n' Creme chocolate in to chunks (to your preference, I did pieces roughly 1cm in size), add to a bowl along with the Oreos. Grease and line an 8"x8" tin.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, flour, cornflour, crushed and chopped Oreos, and Cookies 'n' Creme chocolate (set some of the oreo chunks aside for decoration).
4. Add 1-2 tablespoon of milk as required to loosen the mixture (you should have a firm but sticky cookie dough).
5. Press and flatten the cookie dough in to the lined baking tin. Press the remaining Oreos in to the top of the cookie dough as decoration.
6. Bake for 25-30 minutes until lightly golden and the surface of the cookie bar looks set/loses its shine. - The longer you bake the less gooey the cookie will be, so time according to your preference.
7. Leave the cookies to cool in the tin for 30 minutes, then remove and place on a wire cooling rack until fully cooled. Slice and enjoy!

Notes

• - These cookie bars will keep well for 3-4 days in an airtight container at room temperature -
• - For a double chocolate chip cookie base: use 215g of Self Raising Flour and 45g of cocoa powder.
• - *I've used Hershey's Cookies 'n' Creme Chocolate, but regular white chocolate, dark chocolate or milk chocolate would all also be nice!
• - I'd really recommend using cornflour, it helps with the texture! But if you don't have any to hand, try adding an extra 15g of flour.