A delicious 5 ingredient no-bake Cookies & Cream Slice recipe with a crunchy Oreo chocolate base and a sweet cookies & cream chocolate topping.
The perfect chocoholics treat that takes just 20 minutes to prepare!
For chocolate lovers everywhere, this cookies & cream no-bake slice recipe is a hit!
5 ingredients, BIG, sweet, creamy flavours..... this is what I love about a simple no-bake slice!
There's the classics such as chocolate hedgehog and lemon coconut slice, but there's also so many other simple no-bake slices all made with the same basic formula - crushed biscuits mixed with sweetened condensed milk, and topped with delicious toppings!
Crunchy Coconut Chocolate Slice, Mars Bar Slice, the most popular Licorice Allsort Slice, Caramello, Peppermint and Clinkers Slice are just a few quick and easy ones that come to mind.
What's your favourite?
Why You're Going To Love This Recipe
Oreos and Cookies & Cream Chocolate are the perfect combination!
- So quick and easy - there's minimal time and effort required to prep this slice, then just chill.... no baking required!
- Perfect for young cooks to help with - they can mix the biscuit crumbs, press into the tin, spread the cookies and cream chocolate over - and then lick the spoon!
- Lunch box favourite - you only need a small square for a lunchtime treat!
- Suitable for every occasion - make this simple slice when you need to take a plate to share, for a gift, a cake stall or bake sale, a late night treat with coffee, or a lunch box addition. But beware.....it's VERY addictive!
- Freezer friendly - this slice can be frozen for up to 3 months.
What You Need
You don't need a pantry full of baking ingredients for this cookies & cream slice - just 5 simple ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
For The Base
- Chocolate biscuits - such Arnott's Chocolate Ripple, or any variety of crunchy chocolate biscuits or cookies.
- Oreo cookies - these sweet little mouthfuls have been the favourite sandwich cookie in the US for over 100 years!
- Sweetened condensed milk - I use Nestle condensed milk, and recommend using the full fat version for best flavour and because it also sets the base of the slice firmer.
- Butter - salted or unsalted, either are suitable for use in this recipe.
For The Topping
- Cookies and Cream chocolate - there's a few different brands available such as Cadbury, Oreo, Darrell Lea Cookies & Cream, Hersheys Cookies & Cream, or Nestle Milky Bar Cookies etc.
- Coconut Oil - or a mild vegetable oil (optional). This helps to stop the chocolate from cracking when it's cut into slices.
Equipment Required
If you haven't got a food processor or Thermomix, you can always crush the biscuits with a rolling pin. Popping them in to a plastic bag makes it easier to crush - less mess!
- Food processor or Thermomix- to crush the biscuits.
- Microwave, Thermomix, or saucepan and stove top - to melt the chocolate.
Step By Step Instructions
The sweet little Oreo cookies add an extra creamy level to the chocolate base - which is perfectly complemented with a layer of cookies and cream chocolate on top!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Crush The Biscuits And Make The Base
Prepare a 18cm x 28cm rectangular slice tray by greasing and lining it with baking paper.
Crush the chocolate biscuits and Oreos until they resemble fine crumbs.
Add the sweetened condensed milk and melted butter and mix well to combine. Add a little more sweetened condensed milk if your mixture is too crumbly.
If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 minutes on 80 degrees, Speed 2 (or until melted). Add the chocolate biscuits and Oreo cookies to the Thermomix bowl and blitz for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Add the condensed milk and mix for 15 seconds on Reverse, Speed 4, or until well combined. If the mixture is too crumbly, add a little more condensed milk and mix for 10 seconds on Reverse, Speed 4.
Step 2 - Press Base Into Tin
Press the biscuit mixture firmly into the lined tin and then place in the refrigerator.
Step 3 - Melt The Chocolate
Break the Cookies & Cream chocolate into pieces and place into a microwave-safe bowl.
Add the coconut oil and melt in the microwave on 50% power for 3-4 minutes (stirring every 30 seconds), until just melted.
If using a Thermomix: Break the Cookies & Cream chocolate into pieces and place into a clean and dry Thermomix bowl. Add the coconut oil and melt for 3-4 minutes on 50 degrees, Speed 2 (or until melted and smooth).
Step 4 - Spread Chocolate Topping Over The Base
Pour the melted chocolate over the chocolate base and place back into the fridge for 3-4 hours to set.
Expert Tips
The perfect slice for the kids help with.. get them crushing, mixing and melting!
- If you are using a rolling pin to crush the biscuits, place them into a plastic bag first. It makes them so much easier to crush with no mess!
- Choose a full fat sweetened condensed milk rather than a 'light' version for the richest flavour and also because it sets the slice base firmer.
- You can store this slice in an airtight container in the fridge for up to one week.
- Cookies and cream slice can be stored in an airtight container in the freezer for up to 3 months.
- For expert tips of how to cut the perfect slice, check out my link here.
FAQs
I recommend lining your tray with baking paper, as this makes cleaning up simpler, and much easier to remove the slice from the tin.
The addition of a little coconut oil (or vegetable oil) makes the chocolate topping much easier to cut without the chocolate cracking.
See my tips for cutting slices perfectly here.
Any oil that has a mild neutral flavour, that is, it doesn't add a distinctive flavour to the chocolate layer. Suitable oils to use include a mild vegetable oil, canola oil or sunflower oil.
Related Recipes
You can't go past a no-bake slice for speed and simplicity, and the choices are simply endless! Excuse me, I'm just going off to sample my cookies & cream slice again......
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Cookies & Cream Slice
Ingredients
For The Base
- 250 g chocolate biscuits (like Arnotts Choc Ripple)
- 100 g Oreos
- 200 g sweetened condensed milk full fat (not skim)
- 80 g butter melted
For The Topping
- 350 g Cookies & Cream chocolate like Cadbury Oreo, Darrell Lea Cookies & Cream, Hersheys Cookies & Cream or Nestle Milky Bar Cookies etc
- 2 tbs coconut oil or mild vegetable oil
Instructions
Conventional Method
- Grease and line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Crush the chocolate biscuits and Oreos until they resemble fine crumbs. Add the condensed milk and melted butter to the crushed biscuits and mix well to combine. If your mixture is too crumbly, add a little more condensed milk. If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 minutes on 80 degrees, Speed 2 (or until melted). Add the chocolate biscuits and Oreo cookies to the Thermomix bowl and blitz for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds. Add the condensed milk and mix for 15 seconds on Reverse, Speed 4, or until well combined. If the mixture is too crumbly, add a little more condensed milk and mix for 10 seconds on Reverse, Speed 4.
- Press the mixture firmly into the prepared tin and place into the fridge.
- Break the Cookies & Cream chocolate into pieces and place into a microwave-safe bowl. Add the coconut oil and melt in the microwave on 50% power for 3-4 minutes (stirring every 30 seconds), until just melted. If using a Thermomix: Break the Cookies & Cream chocolate into pieces and place into a clean and dry Thermomix bowl. Add the coconut oil and melt for 3-4 minutes on 50 degrees, Speed 2 (or until melted and smooth).
- Pour the melted chocolate over the chocolate base and place back into the fridge for 3-4 hours to set.
- Cut into slices using a hot knife and store for up to 1 week in an airtight container in the fridge.
Notes
- If you are using a rolling pin to crush the biscuits, pop them into a plastic bag first. It makes them so much easier to crush with no mess!
- Choose a full fat condensed milk rather than a 'light' version for the richest flavour and because it sets the slice base firmer.
- The addition of a little coconut oil or mild vegetable oil makes the chocolate topping much easier to cut without the chocolate cracking.
- If you don't have coconut oil, then use any mild vegetable oil that won't impart a distinct flavour.
- You can store this slice in an airtight container in the fridge for up to one week.
- Cookies and cream slice can be stored in an airtight container in the freezer for up to 3 months.
- For Expert Tips on how to cut the perfect slice, check out my link here.
Candice
Super easy and delicious
Kerry
This slice is just delicious! The base is lovely and fudgey and it’s so simple to make. I only had one block of chocolate for the top and it was still lovely, perfect amount of sweetness. Will become a regular in our house!
Lucy
Yay! I'm so thrilled that you like it!
Jo
Can this slice be frozen?
Lucy
Hi Jo, yes it can!
Janelle
Hi just wondering if you could use white chocolate and then add crushed Oreo into the melted chocolate for the top layer? If I can't find cookies and cream chocolate
Lucy
Absolutely!
Sarita
Can the coconut oil be substituted for something else, or is this a main part of the flavour? I dont keep any in my cupboard usually, but can whizz to the shops if its a must!
Lucy Mathieson
Hi Sarita, try vegetable oil instead xxx