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No-Bake Cookie Bar Recipe

Though I loathe the thought of turning on the oven when the weather's hot, I still crave a sweet treat every now and then (okay, probably more "now" than "then"!). And I especially appreciate quick and easy recipes that get me out of the kitchen — and back outdoors — as well as being portable enough for all of our summer adventures. Most importantly, if you are going to spend timing making treats, they should be FUN — it's summertime after all!

Which is why these no bake bars are winning summer around here.

A riff on the classic "crispy treat", these bars elicit big smiles (and second and third helpings) everywhere they go. They are sweet and crispy-chewy, colorful and so, so delicious.

And the prep couldn't be simpler — though we've stepped things up just a bit by browning the butter and adding a healthy pinch of sea salt to offset all that sweetness.

So gather up your ingredients, and in about 10 minutes you'll have these bars in the pan and ready to go — to all of your summer festivities!

Recipe: No-Bake Birthday Cake Oreo Bars

Yields: 24 squares


  • 2 packages Birthday Cake Oreos
  • 2 10-ounce packages regular size marshmallows
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon sea salt
  • 1/2 cup rainbow sprinkles


  1. Grease a 9" x 13 " pan and line with parchment paper, leaving an overhang on two sides.
  2. Place Oreos in a heavy duty ziploc bag. Using a rolling pin, crush the cookies in the bag till broken down (but not in crumbs).
  3. In a large pot, melt butter over medium-low heat. Once it turns clear and golden, watch carefully and begin stirring – be sure to scrape up any bits that form at the bottom of the pan. As soon as the butter turns brown and smells nutty remove it from the heat. Add the marshmallows and stir continuously until melted and smooth (you can put the pot back over a low heat if needed).
  4. Add the salt and crushed cookies, and stir until the cookies are well coated – immediately pour into your prepared pan. Using a large greased spatula, gently but firmly press the mixture evenly into the sides and corners. Cover the top with sprinkles, pressing in gently to adhere. Let cool and cut into 24 squares.

This recipe was adapted from Picky Palate.

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