Tangy Lemon Oreo Fudge Bars
These super chewy and sweet tangy Lemon Oreo fudge bars are so easy to make and absolutely delicious! If you’re looking for a great lemon cookie bar recipe for a crowd, this dessert is a winner!
Third time’s the charm. I started with a base recipe and then made it three different times to figure out the perfect combination of ingredients, and oh my. This one takes the cake. These tangy lemon Oreo fudge bars are sooooo good!
Perfect for spring and summer gatherings! Perfect as an Easter dessert! These will be another reason to send you home singing Hallelujah!
They’re lemon fudgy bars (think: consistency of brownies) with lemon Oreos in the middle. When I was thinking up recipes I wanted to create for spring and summer, I was thinking about how I could adapt my triple chocolate Oreo brownies to a citrus-y brownie using lemon Oreos. There’s just something about a brownie with an Oreo in the middle..
After playing around with a recipe a bit, this is what resulted and wow – so good! These lemon bars are really easy to prep, too – only take about 10 minutes.
Look at all that moist lemony goodness!
Have fun making these to share with others! You’ll surely add some joy to the occasion!
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Tangy Lemon Oreo Fudge Bars
These super chewy and sweet tangy Lemon Oreo fudge bars are so easy to make and absolutely delicious! If you're looking for a great lemon cookie bar recipe for a crowd, this dessert is a winner!
- 2 sticks unsalted butter, softened
- 1 1/4 c granulated sugar
- 2 eggs
- 3 tbsp lemon juice (juice squeezed from one large lemon)
- zest from 2 large lemons
- 1/2 tsp salt
- 1 1/2 c flour
- 1 box lemon Oreos (about 32 Oreos)
- Preheat oven to 350.
- Using a stand or a hand mixer, cream butter and sugar together for a minute or two until they're well-blended. Add eggs one at a time, beating between additions.
- Continue to mix together and add in lemon juice and lemon zest.
- Add salt and flour and continue to mix dough, scraping down the sides of the bowl as needed with a spatula, until flour and salt are completely blended in the dough.
- Grease a 13x9 glass baking dish.
- Scoop out about 1/2 of the lemon dough and evenly spread on the bottom of the dish. The layer is going to be really thin and seem like it needs more - this is ok! The dough will rise and won't be that thin after baking. Just try to spread it as evenly as possible.
- Open the box of lemon Oreos and line evenly across the top of the bottom half of the dough. You'll end up having about 8 rows of 4 Oreos.
- Scoop out the remaining lemon dough mixture over the Oreos. Using a spatula again, spread evenly across the pan, lightly pressing down the dough on the Oreos and in the gaps.
- Place baking dish in preheated oven for 20-25 minutes. Check the bars after about 20 minutes - if the middle still looks undone and the top of the bars aren't light golden brown, give the bars another 5 minutes in the oven.
- After baking, remove from oven and allow to sit for at least 10 minutes before serving, or allow to completely cool, store in the fridge, and serve chilled.
- Tip: these bars are really moist, so use a spatula to scoop them out of the pan so they don't break apart as you're moving slices of them from the pan to a plate.
- These are delicious warm or cold! 🙂
Your photos appear to have a frosting on these bars, but there’s nothing in the recipe about an icing. What’s up?
Nope, no frosting! These bars are pretty sweet & gooey/chewy – icing definitely isn’t necessary on these things!
I made these Easter weekend and they were a major HIT!!!
Yay, Rachel! I’m soooo glad! 🙂 🙂 🙂
Mauri, I must say that these lemon Oreo bars are THE BEST! So moist, the perfect texture and balance of flavors. They’re my family’s new favorite treat. We can’t wait to have them again on Easter! xo
Thank you so much, Katie!! I’m so glad you loved them!!