• Preheat the oven to 180°C (350°F) and line an 8"x8" baking pan with baking paper and set aside.
• Crush 7 of the Oreo's until they resemble a fine crumb and set aside.

  Lightly crush the remaining 7 Oreo's so they are more chunky and have pieces of Oreo cookies. Set aside.
• Beat the butter, brown sugar and sugar together.
• Beat in the egg and vanilla extract.
• Beat in the flour, baking powder and finely crushed cookies and cream biscuits.
• Stir in the chunky cookies and cream biscuits and chocolate chips.
• Press into the prepared baking pan and place in the oven for 18-22 minutes. The top and sides should be lightly golden and a skewer inserted in the middle should come out clean.
• If you want these slightly under baked take them out at 15 minutes for a gooier middle.
• Allow the bars to cool completely while you make your cookies and cream buttercream

Cookies and Cream Buttercream;

• Beat the butter until smooth.
• Add in one cup of the icing sugar and the vanilla extract and beat until smooth.
• Beat in the crushed Oreos
• Add two tablespoons of the milk or cream and the remaining icing sugar and beat.
• Add more milk or cream if your buttercream is too stiff or add more icing sugar if it is too runny.
• You want an easy to spread consistency.
• Now make your ganache.
• Heat up the cream in a saucepan on a low heat or in the microwave until almost boiling.
• Take off the heat and pour over the chocolate and allow to sit for two minutes.
• Stir the mixture until it is smooth and glossy.
• Once your cookie bars are cooled completely, spread over your buttercream in an even layer.

  Lightly drizzle over the chocolate ganache and then slice and enjoy.