We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!
- 1 package Carrot Cake Oreo cookies
- 1/2 cup butter, melted
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup Heath bits
- 1 cup white chocolate chips
- 1 cup chopped pecans
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl.
Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch, white chocolate and Heath evenly over the top.
Top with pecans.
Bake for about 23-25 minutes. Allow to cool completely.
Refrigerate until ready to serve.