These oven baked cookies and cream fudge bars are the kind of easy dessert I lean on when I need something crowd-pleasing without turning my whole evening into a baking project. Whole vanilla cream sandwich cookies create the base, and a simple sweet mixture bakes over the top into soft, rich bars with that classic cookies-and-cream flavor. It feels a little retro in the best way, and it is perfect for potlucks, family movie nights, or those days when you want a homemade treat with almost no fuss.
Serve these bars slightly warm or fully cooled, cut into generous squares, with cold milk, coffee, or a scoop of vanilla ice cream. If you are bringing them to a party, they pair well with fresh berries to balance the sweetness, and they also fit right in on a dessert tray with brownies, lemon bars, or chocolate chip cookies.
Oven Baked 5-Ingredient Cookies and Cream Fudge Bars
Servings: 16 bars
Ingredients
1 package vanilla cream sandwich cookies, about 24 cookies
1 can sweetened condensed milk, 14 ounces
1 1/2 cups white chocolate chips
4 ounces cream cheese, softened
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350°F and lightly grease a clear glass 9x13-inch baking dish or line it with parchment for easier lifting later.
2. Arrange the whole unbroken vanilla cream sandwich cookies in a single even layer across the bottom of the dish.
3. In a medium microwave-safe bowl, combine the sweetened condensed milk, white chocolate chips, softened cream cheese, and vanilla extract. Microwave in 20-second intervals, stirring between each, until smooth and thick.
4. Pour the fudge mixture evenly over the cookies, using a spatula to spread it into the corners and cover the cookie layer as completely as possible.
5. Bake for 20 to 25 minutes, until the top is set and the edges are just lightly golden. Do not overbake.
6. Let the bars cool completely in the pan, then chill for at least 1 hour for the cleanest slices. Cut into 16 bars and serve.
Variations & Tips
Chocolate drizzle: For a little more contrast, drizzle melted dark or semisweet chocolate over the cooled bars before slicing. It adds a bakery-style finish and helps balance the sweetness.
Make-ahead tip: These bars are actually easier to cut after they have chilled, so they are a great dessert to make the night before a gathering. Store them covered in the refrigerator, then let them sit at room temperature for 10 to 15 minutes before serving.
Cookie swap: If you cannot find vanilla cream sandwich cookies, golden sandwich cookies work beautifully here too. The overall flavor stays classic and sweet, with that same creamy layered texture.
Pan tip: Because glass baking dishes can retain heat, start checking at the 20-minute mark. You want the center set, but still soft enough to keep that fudge-like texture once cooled.