Oreo's 1912 hydrox cookie knockoff became so popular that people forgot the original—now it's protein bar gold.
Oreo Truffle Protein Bars
Indulge in these mouthwatering Oreo Truffle Protein Bars that combine rich chocolatey goodness with a creamy, decadent frosting! Packed with protein and featuring crunchy cookie bits, these bars are perfect for a post-workout treat or a sweet snack anytime. Whip up this delightful recipe using simple ingredients like protein powder and crushed Oreos for a guilt-free indulgence that satisfies your cravings!
Prep
15
min
Cook
0
min
Serves
7
people
Level
beginner
📝 Ingredients
Serves 7🥛Dairy & Eggs(5)
- 3 tbs butter, softened (56g) (42 g)
- 2 tbsp coconut cream (30g) (30 ml)
- ½ cup cottage cheese (120g) (120 ml)
- 2 oz reduced-fat cream cheese (56g) (56.7 g)
- 1-3 tbs milk (add slowly stirring in between) (15-45 ml)
🫙Pantry Staples(4)
- 1 tbs maple syrup (15g) (15 ml)
- ½ cup oat flour (50g) (62.5 g)
- 3 scoops vanilla protein powder (90g)
- 1 scoop vanilla protein powder (30g)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(2)
- 3 tbs half & half (45 ml)
- ½ cup Betty Crocker Oreo Truffle Mix (≈60g) (120 ml)
👨🍳 Instructions
- 1
Mix all dry ingredients in a bowl.
- 2
Add butter, maple syrup and half & half; mix until crumbly.
- 3
Add milk 1 tbsp at a time until dough is thick, soft, and pressable. You might not need 3 tbs depending on the brands you use.
- 4
Press firmly into a lined loaf pan.
- 5
Set aside in the fridge or freezer while you make the frosting.
- 6
Blend cottage cheese alone until completely smooth.
- 7
Add remaining ingredients and blend until thick and creamy.
- 8
Spread over chilled base.
- 9
Chill 1–2 hours before slicing.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 15 minutes before combining wet ingredients because cold temperatures prevent the butter from melting and creating a greasy, dense texture that won't hold together properly.technique15 minutes
- ✓Add milk at exactly 1 tablespoon intervals and mix for 30 seconds between additions to achieve optimal 18-20% moisture content - too much liquid creates a sticky mess that won't press cleanly.technique1 tbsp intervals, 30 seconds, 18-20% moisture
- ✓Press the base with 15-20 pounds of pressure using a flat-bottomed measuring cup because insufficient compression leaves air pockets that cause cracking when cut.technique15-20 pounds pressure
- ✓Freeze the base for exactly 20-25 minutes before adding frosting because this creates the ideal firm surface that prevents the cottage cheese layer from sinking in while still allowing adhesion.timing20-25 minutes
- ✓Blend cottage cheese for a full 2-3 minutes until completely smooth because casein proteins need extended mechanical breakdown to eliminate grittiness that would ruin the truffle texture.technique2-3 minutes
Share this recipe
Prep
15
min
Cook
0
min
Serves
7
people
Level
beginner
Share this recipe
Oreo's 1912 hydrox cookie knockoff became so popular that people forgot the original—now it's protein bar gold.
Oreo Truffle Protein Bars
Indulge in these mouthwatering Oreo Truffle Protein Bars that combine rich chocolatey goodness with a creamy, decadent frosting! Packed with protein and featuring crunchy cookie bits, these bars are perfect for a post-workout treat or a sweet snack anytime. Whip up this delightful recipe using simple ingredients like protein powder and crushed Oreos for a guilt-free indulgence that satisfies your cravings!
📝 Ingredients
Serves 7🥛Dairy & Eggs(5)
- 3 tbs butter, softened (56g) (42 g)
- 2 tbsp coconut cream (30g) (30 ml)
- ½ cup cottage cheese (120g) (120 ml)
- 2 oz reduced-fat cream cheese (56g) (56.7 g)
- 1-3 tbs milk (add slowly stirring in between) (15-45 ml)
🫙Pantry Staples(4)
- 1 tbs maple syrup (15g) (15 ml)
- ½ cup oat flour (50g) (62.5 g)
- 3 scoops vanilla protein powder (90g)
- 1 scoop vanilla protein powder (30g)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(2)
- 3 tbs half & half (45 ml)
- ½ cup Betty Crocker Oreo Truffle Mix (≈60g) (120 ml)
👨🍳 Instructions
- 1
Mix all dry ingredients in a bowl.
- 2
Add butter, maple syrup and half & half; mix until crumbly.
- 3
Add milk 1 tbsp at a time until dough is thick, soft, and pressable. You might not need 3 tbs depending on the brands you use.
- 4
Press firmly into a lined loaf pan.
- 5
Set aside in the fridge or freezer while you make the frosting.
- 6
Blend cottage cheese alone until completely smooth.
- 7
Add remaining ingredients and blend until thick and creamy.
- 8
Spread over chilled base.
- 9
Chill 1–2 hours before slicing.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 15 minutes before combining wet ingredients because cold temperatures prevent the butter from melting and creating a greasy, dense texture that won't hold together properly.technique15 minutes
- ✓Add milk at exactly 1 tablespoon intervals and mix for 30 seconds between additions to achieve optimal 18-20% moisture content - too much liquid creates a sticky mess that won't press cleanly.technique1 tbsp intervals, 30 seconds, 18-20% moisture
- ✓Press the base with 15-20 pounds of pressure using a flat-bottomed measuring cup because insufficient compression leaves air pockets that cause cracking when cut.technique15-20 pounds pressure
- ✓Freeze the base for exactly 20-25 minutes before adding frosting because this creates the ideal firm surface that prevents the cottage cheese layer from sinking in while still allowing adhesion.timing20-25 minutes
- ✓Blend cottage cheese for a full 2-3 minutes until completely smooth because casein proteins need extended mechanical breakdown to eliminate grittiness that would ruin the truffle texture.technique2-3 minutes