Well, first of all, I’m having a fantastic time in New York, even if it is our third time here in three years. We were in the city for one night, then Brooklyn for 2 nights, and now we’re visiting some of Kramer’s family in Westchester. I should also mention that Kramer and I got engaged on January 2nd while in Central Park! We won’t be getting married until after I graduate from school (December 2009), but we’re going to enjoy our engagement for now and that’s plenty of excitement for me. Thank you to everyone for all of the well wishes! We’re thrilled to finally be engaged after more than four years together.
Anyway, these bars are out of this world. Oreos, chocolate chips, a fudgey chocolate center…what’s not to love? I made these for Kramer’s office and sent them in on Christmas Eve. He tells me that they were a big hit! The only trick is that these are best served frozen or chilled, but if you can get past that, they’re definitely worth making. It only takes a bit to prepare everything, and the longest part of the recipe is just waiting for the bars to cool. These would be especially great to make with or for kids because of how easy they are. I’ll certainly be making these again; Oreos are always a great comfort, especially when the magic of the holidays has worn off! Recipe after the jump.
- 1 18 oz. package of Oreo cookies
- 1 stick (1/2 cup) butter, melted
- ¼ teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips (could use another ½ cup semi-sweet chips if you like)
- ½ cup mini chocolate chips (I just used another ½ cup of regular sized milk chocolate chips)
- 1 cup white chocolate chips, melted (optional)
- Preheat the oven to 325 degrees F. Line a 9×13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the topping.
- In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs (I do not have a food processor, so I pounded the cookies as best as I could, but the crumbs were far from “fine”…but I continued on with the recipe anyway and I didn’t run into any problems). Add the salt to the crumbs and stir to combine.
- Melt the butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.
- Over a double boiler or in the microwave (careful not to burn the chocolate – I usually melt the chips halfway and then stir them until they’ve melted completely), melt ¾ cup semi-sweet and ½ cup milk chocoalte chips together with the condensed milk and vanilla.
- Stir the chocolate mixture frequently until smooth and spread evenly over the prepared cookie crust.
- Sprinkle the mini (or regular) chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven.
- Allow to cool on counter for 1 hour, then drizzle the melted white chocolate chips over the bars (I melted the chips and put the chocolate in a plastic baggie with the tip cut off).
- Chill in fridge until completely cold and set before cutting into bars or it will make a big mess (seriously). These are best when firm, as the more they melt the more gooey they get and the harder they are to eat. Otherwise, though, they’re absolutely delicious! Enjoy!