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Golden Oreo Goo Bars

Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American

Ingredients
  

Vanilla Cookie Dough
  • ¾ cup 170 g unsalted butter, melted
  • ⅔ cup packed 140 g light brown sugar
  • ¼ cup + 1 tbsp 60 g granulated sugar
  • 1 large egg 50 g room temperature
  • 1 large egg yolk 18 g room temperature
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt
  • 1½ cups 180 g all-purpose flour
  • ½ tsp baking powder
Goo Components
  • 16 Double Stuf Golden Oreos cream separated from wafers
  • 9 whole Double Stuf Golden Oreos
  • ¼ cup + 1 tbsp 75 g marshmallow fluff

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Rubber spatula
  • Whisk
  • Digital kitchen scale
  • 3 tbsp ice cream scoop
  • Offset spatula

Method
 

Prep
  1. Preheat oven to 350°F (175°C).
  2. Line a 9×9-inch metal pan with parchment paper.
Make the Dough
  1. In a large bowl, whisk together the ¾ cup (170 g) melted butter, ⅔ cup packed (140 g) light brown sugar, and ¼ cup + 1 tbsp (60 g) granulated sugar until smooth and glossy.
  2. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract. Whisk until fully combined.
  3. Fold in 1½ cups (180 g) all-purpose flour, ½ tsp fine sea salt, and ½ tsp baking powder just until combined.
Assemble
  1. Spread ⅔ of the dough evenly into the prepared pan.
  2. Place 9 whole Double Stuf Golden Oreos on top in rows of 3.
  3. Dollop about ⅔ of the reserved Oreo cream all over the surface.
  4. Dollop about ⅔ of the marshmallow fluff all over the surface.
  5. Crumble 8 of the separated Golden Oreo wafers evenly over the top.
  6. Dollop the remaining dough over the top. Open spaces are fine and what you want — do not fully cover the filling layer.
  7. Dollop the remaining Oreo cream all over the top.
  8. Dollop the remaining marshmallow fluff all over the top.
  9. Crumble the remaining 8 Golden Oreo wafers over the top.
Bake
  1. Bake for 23–25 minutes.
  2. The bars are done when the edges are set and the top looks slightly underbaked.
  3. They will finish baking in the pan outside of the oven and set up perfectly soft.
Cool & Slice
  1. Cool in the pan for 1 hour before removing and slicing.

Notes

  • Metal pan strongly recommended for proper texture and bake.
  • Open patches of exposed filling create the best goo pockets and texture.
  • Do not overbake — the bars continue setting as they cool.
  • Rewarm slices for 8–10 seconds for maximum gooey texture.

Storage

  • Store bars tightly covered at room temperature for up to 3 days.
  • For a softer, gooier texture, microwave individual bars for 8–10 seconds before serving.
  • Bars can also be refrigerated for up to 5 days, though the texture will become firmer once chilled.