No-Bake Cookies and Cream Squares
A soon-to-be classic no bake dessert recipe, these No-Bake Cookies and Cream Dessert Squares are a fun mash-up of two childhood favorites!
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No-Bake Cookies & Cream Squares Recipe
Ella and I love spending Sunday afternoons coming up with fun recipes and crafts, putting on music and just enjoying some quality family time together.
I’ve been trying to give Ella more opportunities to let her creativity shine in the kitchen – letting her come up with recipes and then talking through how we can make that recipe a reality. Sometimes I have to talk her down from some sky high ideas, and other times all her idea needs is a small tweak.
When she came up with the concept for Cookies & Cream marshmallows, I thought it sounded delicious – but marshmallows are notoriously difficult to make and have been known to kill the motors of even professional stand mixers. So, we brainstormed and came up with this!
We drew our inspiration from the classic marshmallow squares which are a bake sale staple – but by swapping out the cereal for chopped up cookies, we created a delicious and decadent dessert that is a perfect combination of crunchy and chewy – and could easily be described as a cookies and cream marshmallow!
Ella’s favorite part of making this recipe was getting to crush up the cookies with the rolling pin and she was super excited that they were ready after only an hour in the fridge – making them a great last-minute dessert idea, or a fun recipe to try on a playdate and get to enjoy while your friends are still at your house!
It’s also no-bake and everything can be made in one bowl, which is possibly my favorite part – until you get to the eating part of making them, that is.
Seriously, I was not expecting these to turn out so amazing! They’ve got this perfect balance of chewy marshmallows and crunchy cookies, plus that amazing cookies and cream flavor that just works so deliciously with the marshmallow. But do yourself a favour and have a big glass of milk ready – you’re going to need it.
We used Back to Nature’s Double Classic Creme cookies – and while you could make these with just the Classic Creme, the cream-filling is my favorite part so I loved having that flavor be so strong in this recipe. I also love that they are made with no hydrogenated oil or high fructose corn syrup – and they actually taste like a homemade cookie.
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Ingredients for Cookies & Cream Dessert Squares
- 4 cups marshmallows
- 2 Tablespoons butter or coconut oil
- 2 boxes Back to Nature Classic Creme Cookies or Double Classic Cream Cookies
- 1/4 cup white chocolate
- 1 teaspoon coconut oil, optional
Tip: the cookie to marshmallow ratio is adjustable – go based on what looks delicious to you.
Kitchen Tools You May Find Helpful
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- 8″x8″ or 10″x10″ casserole dish
How to Make Cookies & Cream Squares
Line and grease your casserole dish and set aside.
Start off by melting your marshmallows along with the butter. I tend to heat for 45 seconds, then reheat 1-2 more times as needed, stirring in between each reheating. Alternatively, you can melt the marshmallows and butter on the stove over medium heat, about 3 minutes.
While the marshmallows are melting, chop up your cookies. You can use a sharp kitchen knife for this – or use our method of placing all of the cookies in a plastic bag and then bashing them with a rolling pin. (This method is a whole lot more fun.)
Working quickly, stir the broken up cookies into the melted marshmallow mixture. The longer you wait, the harder it will be to incorporate.
When the cookies are evenly distributed and there are no “loose” cookies (they are all sticking with the marshmallows), fold the mixture into the prepared casserole dish.
Melt the white chocolate (again, I like to heat in 20 second increments, stirring well in between each reheating to prevent burning) and then drizzle overtop of the squares. If your white chocolate isn’t as drizzly as you like, add a teaspoon of coconut oil to loosen it up.
Refrigerate for at least 1 hour before cutting into the squares.
Enjoy with a big glass of milk!
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Back to Nature
Ingredients
- 4 cups marshmallows
- 2 Tablespoons butter
- 2 boxes Back to Nature Classic Creme Cookies or Double Classic Cream Cookies
- 1/4 cup white chocolate
- 1 teaspoon coconut oil, optional
Instructions
- Line and grease your casserole dish and set aside.
- Start off by melting your marshmallows along with the butter. I tend to heat for 45 seconds, then reheat 1-2 more times as needed, stirring in between each reheating. Alternatively, you can melt the marshmallows and butter on the stove over medium heat, about 3 minutes.
- While the marshmallows are melting, chop up your cookies. You can use a sharp kitchen knife for this - or use our method of placing all of the cookies in a plastic bag and then bashing them with a rolling pin. (This method is a whole lot more fun.)
- Working quickly, stir the broken up cookies into the melted marshmallow mixture. The longer you wait, the harder it will be to incorporate.
- When the cookies are evenly distributed and there are no "loose" cookies (they are all sticking with the marshmallows), fold the mixture into the prepared casserole dish.
- Melt the white chocolate (again, I like to heat in 20 second increments, stirring well in between each reheating to prevent burning) and then drizzle overtop of the squares. If your white chocolate isn't as drizzly as you like, add a teaspoon of coconut oil to loosen it up.
- Refrigerate for at least 1 hour before cutting into the squares.
- Enjoy with a big glass of milk!
The perfect combination of chocolate and marshmallow, crunchy and chewy – these Cookies & Cream Squares are an instant classic!
For more delicious recipes using Cookies and Cream, check out our Cookies and Cream Popcorn or our Frozen-inspired OREO Truffles.
Check out some of our other No Bake Recipes:
I LOVE cookies and cream! Especially if I can feel good about the ingredients I use.