Oreo Fudge Bars

It is my humble opinion that one cannot have too many recipes involving Oreo's.
Or root beer.
But this is about Oreo's.
You'd think that eventually people would run out of ways to make them even more delicious, but no. I think it's some sort of gift of the Spirit for Oreo recipes to keep appearing as if from thin air. And I happily oblige them, because they want to be baked, these recipes. They do. And so I do. I bake them I mean. I don't want to be baked myself. In an oven, or from smoking pot...

This post is getting ridiculous, so how about a recipe that wants to be baked? In the oven...


Oreo Fudge Bars

1 16oz. package of Oreo cookies 
1 stick butter, melted
1/4 tsp satl
1 (14 ounce) can sweetened condensed milk 
1 teaspoon vanilla extract 
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup  semi-sweet chips if you like)
1/2 cup mini chocolate chips 


Preheat the oven to 325. 
Line a 9×13 pan with foil and lightly spray with PAM.
Set aside 6 Oreo cookies for the toppings.
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. Add the salt to the crumbs and stir to combine.
Melt butter and gently stir together with the cookie crumb mixutre. 
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, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla.
Stir frequently until smooth.
Spread evenly over the prepared cookie crust.
Sprinkle the mini 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. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.


Hi, Sandi here again. Something I might throw in here is, after they've cooled for an hour, drizzle some melted white chocolate on top. Don't question it, just do it. Other than that, you are good! Except, really, do NOT cut these into bars until it's been refrigerated or you will have one heck of a chocolate mess to clean up. Unless that's your kind of thing? Also, once this is chilled, you will want a sharp knife to cut into it, as the base will harden considerably. The base is my FAVORITE part! The salt and the crushed up, buttery Oreos is fantastic.


Also, I plan on trying this again with mint Oreo's and Andes mint chunks on top instead of mini chips. Right???

Mmmm. Crust and topping. Together at last. It's a happy marriage.

Before baking.

Definitely don't forget to push the chips and cookie pieces into the batter slight. I did, and I had a lot of loose pieces after it was done.

It will look pretty much the same when it's done baking. The fudge part should look more set, though.

This is a pretty good way to eat them.

Recipe Source: Baking Blonde

Ultimate Chocolate Chip 'n Oreo Fudge Brownie Bar

By now, you should know that if it's got Oreo's or root beer involved, then I'm down. (I'm not sure how I'd feel about combining both?)
This dessert is no exception. It was one of those that I saw and knew I'd be baking within a matter of days. And also, easy. EASY. People, this stuff is GOOD. There's not much to be said, or a great deal of pictures to show, so just...enjoy :)

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

cookie layer...

...Oreo layer...

...brownie layer. BAM! 

You will need to spread the batter to cover the Oreos, just FYI.

Also, I used a fudge brownie mix AND mixed in the ice cream topping, which is why I think this happened...

This is me trying to get a nice picture of all of the layers, but I cut the squares and chocolately goodness came spilling forth everywhere. It was AWESOME. Ice cream would be perfect for these!

Once I started enjoying it, THEN I could show you the layers :)

Recipe source: Kevin and Amanda

Oreo Crusted White Chocolate Mousse Torte

Okay, so, I made this dessert for Pretend Thanksgiving, see? And basically it was awesome, see? I definitely recommend you making it, see? I would've totally been an awesome circa 1920's gangster.

Anyways, this dessert has many many steps, but if you break it down and read over it a couple of times, so you know what's coming up next, it is so easy! You can do it! I promise! Definitely include the parchment paper on the bottom of your springform pan, and DEFINITELY use a sharp knife, that has been dipped in hot water between slices, to cut this cake. I let it sit in the fridge over night, and after the chocolate in the crust had hardened, it was a little difficult to cut. I think if you let it sit out for a little bit, though, it shouldn't be too bad.

I'm telling you, I'm not a mousse fan, but this stuff is fantastic!!

Oreo-Crusted White Chocolate Mousse Torte

Makes one 9-inch cake; 12 servings

For the crust and garnish:

Butter for preparing the pan

24 Oreo cookies, roughly broken in thirds

6 ounces semisweet chocolate, finely chopped

1/2 cup (4 ounces) heavy cream

For the filling:

10 ounces white chocolate, coarsely chopped

2 cups (16 ounces) heavy cream

1 teaspoon vanilla extract

2 teaspoons unflavored gelatin

Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn’t stick).

Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.

To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won’t be uniform but don’t process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.

To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.

In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.

Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust. Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.

This torte can be refrigerated, covered, for up to 4 days.

I know this looks overwhelming, with all of those steps, but again read through the recipe a good 2 or 3 times so that you're really familiar with it. I think that helped me a lot. I knew what to anticipate. While the white chocolate was cooling, I worked on the gelatin part. Easy stuff! Also, because of the number of steps, and my mom's kitchen being darker because I made this as night, the only pictures I have are of the finished product. That should be motivation enough for you to make this :)

Before...

AFTER!! Can you even wait to eat some??

Recipe Source: Mel's Kitchen Cafe

Mint Oreo Cupcakes

This is one of those kinds of recipes that I just want to make out with. The reason for this is, it is everything that I expect it to be, perfectly. As soon as I saw the title of this recipe, I had an idea in my head of how these would look. As soon as I read this recipe, I had an idea in my head of how these would taste. As soon as I ate this recipe, it was all confirmed and my knowledge of this recipe was perfected. THESE ARE SO GOOD!!!! I'm sure they would work with regular Oreos as well, but why would you want to do that when you can use the mint ones???

(A side note, I think she must've put a TEENSIE bit of green food coloring in her frosting, because mine didn't turn out green at all, but hers did. Really, it's up to you. That is the ONLY thing I have to add to this recipe! It's THAT GOOD!!!)

Mint Oreo Cupcakes

INGREDIENTS For the cupcakes: 24 Mint Oreos Box Chocolate Cake Mix 1 stick of butter, melted 1 cup water 3 eggs Preheat oven to 350. Line 24 muffin tins with cupcake liners.   Place a Oreo in the bottom of each liner. In the bowl of a mixer, combine cake mix, melted butter, water and eggs.   Beat on low for one minute. Scrape sides of bowl and increase speed to high.  Beat for another minute. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched.   Allow to cool completely on a cooling rack before serving. For Frosting: 15 Mint Oreos, crushed completely into superfine crumbs 4 sticks of butter, softened 4 Tablespoons milk 8 cups powdered sugar 2 teaspoons vanilla extract 2 teaspoons mint extract In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined.   Slowly add powdered sugar and beat on low until just mixed.   Increase speed to medium high and beat for 2 minutes.   Add cookie crumbs and beat on low until well combined. Pipe frosting on cupcakes (I used a large round tip) and top with an extra Oreo,  if desired.  You can always just regular frost them too. And also your husband can just squeeze the extra frosting directly into his mouth. The anticipation is HORRENDOUS!!! Here's the frosting. Clearly, I desperately need help with my photography skills. Look at that. Drink it in. Eat it up. It's a good thing. Recipe Source:  Confessions of a Cookbook Queen

Oreo Cheesecake Bites

This recipe is AWESOME!!!! If you love cheesecake, but you are intimidated about making them, this is a good place to start. There's no springform pan, no water baths, just pour it in a 9x13 pan and GO!
We had Standards Night at church last week, for the youth, and the theme was Black and White (For those who don't know, Standards Night is something we do once a year just to remind the youth why standards are important and how they bless your life. We had the Black and White theme because standards should be black and white with no gray area. Right?). My friend Rachel and I both made 3 different desserts for it (that's 6 total...) and we probably definitely went overboard, but then half of the people there were boys and they eat a lot.
And also, when it comes to dessert, I don't think either of us know how to do things small...

Anyways, this is one of the things I made! So easy, so fun, so delicious :) Give it a try!

Oreo Cheesecake Bites

*Makes 36 or more bites, depending on size

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Right? RIGHT????

Recipe Source: Mel's Kitchen Cafe

Bakery Style Cookies and Cream Cookies

I made these cookies last weekend, the same day I made those peanut butter cookies, and I had EVERY intention of posting about them sooner but then... no I don't really have an excuse for not posting sooner. Anyways, these are AWESOME. I got the recipe from the very talented Picky Palate recipe creator extraordinaire (I really need to find out her name...) She does the most amazing things with Oreos. Seriously, it should be illegal or something how good her Oreo ideas turn out. Here is the link to the recipe. The only thing I have to say about the recipe is that she always makes ginormous cookies, which is totally fine! However, I just use a regular sized cookie scoop, so I end up with more cookies than she does.

This is what the dough looks like. Look at that. You're hungry aren't you?

And here's the actual finished cookies. They don't look like much, but oooooooooooooooooooooh man. I really don't know what else to say about them.

I would like to take this time to tell you about that thing the cookies were baked on, on the cookie sheet. It's called a silpat. I have had that thing since I was in culinary school, almost 3 years ago. For some reason, I had it in my brain that I would keep it to use when I learned how to work with sugar someday, and that was that. Then all of a sudden, as I was reading her recipe, and she said to use parchment paper or a silpat, I thought 'I have a silpat!' So I used it, and it worked great! I have been going through parchment paper like crazy lately, because I've been making cookies like crazy (for no reason really...), and the silpat is great because when you're done, you clean it off, roll it up, and use it again next time! Why this has been sitting in a drawer doing nothing for 3 years is beyond me. Go get one :)

Resource: Picky Palate

Oreo Stuffed Chocolate Chip Cookies

Do not adjust your monitor. You read that right. Oreo stuffed chocolate chip cookies. Eating these things is what I imagine taking crack is like. I'm not kidding when I say that as I'm eating one, I'm already thinking about how awesome the next one is going to be. I didn't take many pictures of this one because it requires getting your hands a bit dirty, and there's nothing too complicated that I felt you needed a visual of anyway :) BESIDES, I got the recipe from this blog, and she took many good pictures of the process. Check it out! She has some other fantastic recipes that I can't WAIT to try out! (I believe there is also an Oreo stuffed brownie recipe...)

Here is the link for the actual recipe. Go get some Oreos right now! You will be so glad you did :)

Woo Hoo!!!

I've decided it's PAST time to revive my blog. I've been baking a lot recently, and I keep thinking I should share these amazing recipes I'm discovering with whoever reads my blog! Also the man I married fixed my computer back at Christmas.... so I can put pictures on it now.... I'm just a procrastinator. The cake I'm show y'all today I actually made back in SEPTEMBER!!! shortly after Mike started training and I moved back in with my mom. It's a good combination of whipped cream and Oreos, two things that I think you can never go wrong with. The only thing that could make this cake any better is if peanut butter was incorporated somehow...

(For the record, no Etnies does not make mixers... That is a sticker my brother put on my mom's...)

I would like to share with you something that I have learned about making cakes (or cupcakes) since I made this one back in September. A really good trick for making sure your cake is moist, whether you're making it from scratch or from a box, is to add a box of pudding mix in with the ingredients! It's amazing!! If you try this, let me know how it works out for you.

Whenever I make a cake like this, that requires you to cut it into four layers, I'm always hesitant to put too much filling between them because I'm afraid I'll run out. Don't do that with this cake! I had plenty of frosting left over and I really wish I had put more in between.

Hey! This cake is naked! Let's get some Oreo crumbs on it STAT!!

Well here you go. The finished cake! Looking back, I should have cut a slice out to show you what it looks like inside and out. Let me tell you, this cake is delicious! And it is SO easy to make! Don't be scared that it's all from scratch. YOU CAN DO IT!!!!

Here's the link to the recipe. It's from Family Circle magazine, and they require you to have a log on to access their FREE recipes (they have some other really great cake ideas/recipes), so if you really want to try this and that link doesn't take you to it, then just create a log-in! Simple as that and totally worth it! MAKE THIS CAKE NOW!!!!

(p.s. I'm baking a completely different cake as I write this, one that is MUCH easier. I'll take some pictures and post it later. Does anyone else think that listening to Erasure while baking a cake somehow makes it turn out better?)

FINALLY!!!

Yay!!! It's been over a month and I am finally going to get back into the swing of baking and blogging. I got Mike sent off to basic training and it is a lot harder than I thought it would be not having around. He is my number one fan when it comes to baking, and I'm SO greatful to my mom for taking me in temporarily but I miss my kitchen :(. This too shall pass! By next spring he'll be home and we'll be who knows where! But we'll be together and that's what matters.

ANYWAYS! Here is the last thing I made before moving a month ago. This is out of the same book that I got the root beer float cake recipe from. It's an Oreo bundt cake and oh my it was DELICIOUS! My best friend Chelsea was in Austin for the weekend and she concurred. It was good!

I don't think I will ever cease to be amazed every time a bundt cake comes out of the pan perfectly. I'm always freaking out that part of it will stick!

Behold the goodness.

Chelsea Approves!! :)

Orea Bundt Cake

1 package white cake mix

16 Oreo cookies, coarsely crushed

3 oz cream cheese, softened

2 tablespoons milk

2 cups heavy whipping cream

3/4 c confectioner's sugar

Additional cookies to garnish

1. Prepare cake batter according to package directions (as a side note, for a more from scratch flavor, add 1 tsp of vanilla and one whole egg to a white cake mix in place of an egg white); stir in crushed cookies. Spoon into greased and floured 10 in. fluted tube plan.

2. Bake at 250 for 33-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, beat cream cheese and milk until smooth. Beat in cream until mixture begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Frost cake. Garnish with additional cookies. Refrigerate leftovers.

I'll tell you right now, you end up with a LOT of frosting!! On the picture in the book there's a good half inch around the entire slice of cake. I didn't use all of mine on the cake, so I made chocolate sandwich cookies with what I had left. You can use this cake mix cookie recipe :)