Description
These Oreo Sushi Rolls are a fun and no-bake treat perfect for a quick and playful dessert. Made with crushed Oreo cookies and a creamy filling, they are easy to assemble and chill for a delightful sweet snack.
Ingredients
Scale
Ingredients
- 20 Oreo cookies (separated (filling reserved if using))
- 2 tablespoons milk or melted butter (to bind the cookie crumbs into dough)
- 2–3 tablespoons Oreo cream, cream cheese, Nutella, or peanut butter (for the filling)
- 1–2 Strawberries or 1/2 banana, sliced thinly (for fruity variation)
- 1 tablespoon Rainbow sprinkles or mini chocolate chips
Instructions
- Separate the Oreos: Twist apart the Oreo cookies and scrape out the cream. Set the filling aside if you plan to reuse it.
- Crush the cookies: Place the cookie halves in a food processor or zip-top bag and crush them into fine crumbs.
- Form the dough: Mix the crushed cookies with 1–2 tablespoons of milk or melted butter until a dough forms. It should be pliable but not sticky.
- Roll it out: Place the dough between two sheets of parchment paper and roll it out into a thin, even rectangle.
- Spread the filling: Spread the Oreo cream, Nutella, or other filling evenly over the surface of the dough.
- Roll it up: Carefully roll the dough into a tight log, using the parchment paper to help guide it.
- Chill: Refrigerate the roll for 30–60 minutes to firm up.
- Slice into sushi pieces: Use a sharp, serrated knife to cut the roll into 1-inch slices. Wipe the knife clean between cuts for a neat finish.
Notes
- Set the Oreo filling aside if you plan to reuse it.
- Chill the roll for 30–60 minutes to firm up before slicing for best results.
- Use a sharp, serrated knife and wipe it clean between cuts for neat slices.
