Ah, Friday — time to put your feet up and enjoy a treat: Sticky Triple Chocolate Oreo Bars. These bars start with a buttery crushed-Oreo base, then are layered with more crushed Oreos and three kinds of chocolate before being drenched in sweetened condensed milk and baked until irresistibly gooey and sticky. If you love rich chocolate, Oreos, and melt-in-your-mouth desserts, this is for you.
This is one of those simple recipes you can make nearly blindfolded, yet the result feels indulgent and special. The method is straightforward — press the Oreo-and-butter mixture into the pan, scatter your chocolates and crushed Oreos on top, pour over condensed milk, and bake until the top starts to brown. You can chill the pan for a couple of hours to get neat slices, as shown in the photos, or skip chilling and scoop into warm, molten bars straight from the oven. Personally, I often dig in warm because the melty chocolate is impossible to resist.
A quick personal update: if you saw my recent Caramel Cheesecake post, you may remember I mentioned my cat Charles needed surgery. He had a rough patch but is now back home and feeling much better. Fingers crossed for no more emergency vet trips — and for my bank account’s sake, too.
For the chocolate, use whatever you have on hand — chocolate chips, broken bars, buttons, melts — a mix works beautifully. In the video I used a variety because that’s what was in my pantry at the time. The combination of white, milk, and dark chocolate creates a lovely balance of sweetness and depth.
These bars are dangerously addictive and very rich — it’s easy to eat more than you intended. Full disclosure: I’ve polished off an entire pan more than once.
Print Recipe
Sticky Triple Chocolate Oreo Bars
Ingredients
Base;
- 28 Oreos, Crushed
- 60 g Butter, Melted (¼ Cup)
Topping;
- 1 Tin Sweetened Condensed Milk (400g)
- 8-10 Oreos, Lightly Crushed
- ¾ Cup White Chocolate Chips
- ⅓ Cup Milk Chocolate Chips
- ⅓ Cup Dark Chocolate Chips
Instructions
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Preheat the oven to 180°C (350°F) and line a 9″x9″ baking tin with parchment or baking paper.
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Crush the Oreos and combine them with the melted butter until evenly coated.
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Press the mixture firmly into the base of the prepared tin to form the crust.
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Evenly sprinkle the white, milk and dark chocolate chips over the crust.
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Lightly crush the remaining Oreos by hand and scatter them on top of the chocolate.
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Pour the condensed milk evenly over the tin, then bake for 20–25 minutes, until the top is golden and set around the edges.
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Allow to cool, then chill for about two hours if you want tidy slices. Otherwise, serve warm and enjoy the gooey texture.
Notes
Nutrition