Description
Fudgy high protein bars with no peanut butter, but instead delightful Lotus Biscoff cookie butter and Oreos.
Ingredients
Scale
- 6 Oreo biscuits, plus more the sprinkle on top
- 2 cups oat flour/oat meal (I used rolled oats grinded up in a blender)
- 250 g light cream cheese (at room temperature so it can be easily combined with the other ingredients)
- 150 g smooth cookie butter spread (I used the Lotus Biscoff spread)
- 1/4 cup vanilla protein powder of your choice (or substitute for more oat flour/oat meal)
Instructions
- Line a small baking tin with baking paper (approximately 15 cm x 25 cm).
- Crush the Oreo biscuits until finely ground using a mortar and pestle (or similar).
- Place crushed Oreos into a medium-sized mixing bowl and add all other ingredients.
- Mix all ingredients together with a spatula until combined well. Then, pour the mixture into the lined tin. Flatten the mixture into the tin with the back of a spoon until the top is smooth.
- Roughly break apart 2-3 more Oreo biscuits to sprinkle on top of the slice.
- Place tin in the freezer and let the mixture set for about 1 hour.
- Once set, remove from the freezer and let the slice soften for about 5 minutes so it is easy to cut into bars.
- Cut into 12 bars and store in the fridge or freezer. I recommend individually wrapping each bar with cling film/plastic wrap so they don’t stick to each other in the fridge or freezer.
Notes
Will keep for about 10-14 days in the fridge, and longer in the freezer.
- Prep Time: 15 minutes
- Freeze time: 60 minutes
- Category: Sweet, high protein
- Method: Easy
- Cuisine: Australian
Keywords: protein bar, high protein snack bar, cheesecake bar, cheesecake slice, protein slice