When I opened my shop, I really wanted it to be a place where my kids would feel comfortable. After all, it was inevitable that they would spend a lot of time there. I named the shop Beans & Sweets for two reasons. The first reason is obvious; I was selling coffee and dessert. Though, you might be surprised how many people stopped by just to ask what the Beans stood for. ? The second reason was after my girls’ nicknames. My oldest we call Luca Bean and the youngest Coco Bean.
Both of the girls loved being at the shop. Luca spent a few mornings each week there with me, opening the shop, making coffee, ringing up customers. Her favorite part was putting the stickers on the packages. ? Cora would hang out with me at the shop some evenings and she acted like she ran the place. She was 3. ? They both miss it, but not as much as I do.
I had a dessert called the unicorn bar and it was always very popular. So, I decided to make a new version with all of Luca’s favorite things. The Luca Bar is an Oreo cookie bar topped with eggless cookie dough and Oreo buttercream. In fact, this was Kristen’s favorite dessert at the shop! She’s been asking me to post the recipe since we started the blog, and it’s finally here!
Some of you may shy away from making this because it has three components. But honestly, you can prepare the bars the day before. And the cookie dough and buttercream both come together really quickly. In the end, I think you’ll find it’s worth a little extra work. ?
To break up the steps, make the bars the day before. Let the pan cool completely. Then, wrap tightly with plastic wrap and refrigerate overnight. Crush extra Oreos (you’ll need them for the bars) either in a food processor or with a rolling pin and a ziploc bag. Keep sealed until using the next day.
The next day, prepare the buttercream and set aside. Prepare the eggless cookie dough and make a little softer than normal (extra half and half). Remove the bars from the fridge and take out of the pan. Remove the parchment paper and set on a cutting board or something solid. Immediately spread the cookie dough over the cold bars, going right up to the edge and spreading it evenly. Use your hands to press the cookie dough on the edges right up to the edge of the bars so you have a nice straight edge.
Cut the bars into 12 squares using a hot sharp knife.
Put the Oreo buttercream into a piping bag fitted with an 849 piping tip and pipe a swirl of buttercream down the center of each bar.
The Luca BarCourse: DessertDifficulty: Easy
Butter, melted 226g
(1 1/2 cups)
All Purpose Flour 270g
Salt 1/2 tsp
Crushed Oreos 3/4 cup
(about 9 Oreos)
- Preheat oven to 350°. Spray or butter a 9×13 baking pan and line with parchment paper.
- In the bowl of a hand or stand mixer, cream the butter and sugar for about 4 minutes.
- Add the eggs and mix until smooth and creamy.
- Add the flour and salt and mix for about 30 seconds until everything is combined.
- Add crushed Oreos and fold in with a spatula.
- Pour into prepared pan and bake for 24-26 minutes or until it starts to turn golden brown on top. Do not over bake.
- Prepare one batch of eggless cookie dough and spread evenly over the top of cooled bars.
- Prepare one batch of vanilla buttercream and add 1/2 cup of crushed Oreos (about 6 cookies) to the buttercream.
- Place buttercream in a piping bag fitted with the Ateco 849 tip and pipe a swirl of buttercream down the middle of the bar.
- You should use at least 5-7 Tbsp of half and half for the cookie dough to make it soft and spreadable.
- You can also use the Wilton 1M tip but you will get a smaller swirl of buttercream.
- These are best eaten the day they are made. Wrap bars individually in plastic wrap and put in an air tight container at room temperature to store for 2 days.