Triple Chocolate Oreo Bars - made March 29. 2024 from Cookies and Cups
1 16.6-ounce package of Oreos
1/2 cup butter, melted
1/4 teaspoon salt
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips
1 cup white chocolate chips, melted
- Preheat oven to 325 degrees F. Line a 9 x 13-inch pan with foil and lightly spray with nonstick cooking spray.
- Set aside 8 Oreos. Place the rest in a gallon ziploc bag and crush with a rolling pin.
- Empty the Oreo crumbs in a medium-sized mixing bowl. Add melted butter and salt, mix to combine. Press mixture into an even layer in bottom of prepared pan.
- In the top half of a double boiler set over hot water, combine sweetened condensed milk, vanilla extract, semisweet chocolate chips and milk chocolate chips. Stir until combined and melted.
- Pour melted mixture over Oreo layer and smooth into an even layer. Chop remaining Oreos into chunks. Sprinkle chopped Oreos and mini chocolate chips evenly over the filling. Bake 20-22 minutes. Cool for 1 hour.
- Melt the white chocolate chips and drizzle over the brownies. Let set before cutting and serving.
The sweetened condensed milk forms the top for the creamy layer and is a little rich. If you want a more chocolate punch, cut back on the milk chocolate chips and increase the semisweet chips. I followed the recipe as written and was okay with it but I have a high tolerance for sweet over chocolate.
I liked the look of these, especially with the white chocolate drizzle to contrast with the dark chocolate and Oreos. The top layer was creamy-sweet, tempered with the dark Oreo crust and complemented by the white chocolate drizzle. This is a good bar cookie to serve to a crowd, especially anyone with nut allergies since this doesn’t contain nuts.
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