Instructions

• Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with nonstick foil, leaving an inch or two of overhang on two opposite sides to lift the bars out later.
• Place 36 Oreos in a food processor and pulse until they become fine crumbs. (If you already have crumbs, skip this step.)
• Place the Oreo crumbs in a medium bowl. Add ½ cup salted butter (melted) and stir until the crumbs are evenly moistened and the mixture holds together when pressed.
• Transfer the crumb mixture to the prepared pan and press it firmly and evenly into the bottom using the bottom of a measuring cup or a flat spatula.
• Bake the crust for 10 minutes. Remove from the oven and set the pan on a wire rack to cool to room temperature.
• Once cooled, chill the pan in the refrigerator until the crust is cold and firm, at least 1 hour.
• Use the foil overhang to lift the crust from the pan. Place on a cutting board and cut into bars. Store any leftovers covered in the refrigerator.