1. Oreo Cheesecake Bars
YIELDS: 9 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 55 MINS
1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
Pinch of kosher salt
Warm caramel, for drizzling
Preheat oven to 325°. Line an 8"-x-8" baking dish with parchment paper with a 2" overhang. Press cookie dough into bottom of baking dish.
Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.
Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.
Refrigerate until completely chilled, at least 3 hours and up to overnight.
Remove cheesecake bar from baking dish and slice.
Drizzle with warm caramel before serving.
2. Oreo Truffles
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 1 HOUR 5 MINS
1 (14 oz.) package Oreos
8 oz. cream cheese, softened
1 tsp. pure vanilla extract
2 c. white chocolate chips, melted
2 tbsp. coconut oil
1/2 c. semisweet chocolate chips
Use a food processor to crush cookies into fine crumbs.
Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined.
Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.
A few minutes before taking the frozen balls out of the freezer, melt the white chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not, return to microwave in 30-second intervals.
Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes.
3. Chocolate Covered Oreos
YIELDS: 1 DOZEN
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 30 MINS
1 1/2 c. semisweet chocolate chips, melted
2 tsp. coconut oil, optional
1/4 c. white chocolate chips, melted
Line a small baking sheet with parchment paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set, 10 minutes.
Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.
4. Stuffed Oreo Brownies
Ingredients for Oreo Brownie Recipe:
10 tbsp unsalted butter
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
¼ tsp salt
2 tsp vanilla extract
½ cup all-purpose flour
½ cup semi-sweet chocolate chips
Directions for Oreo Brownie Recipe:
Preheat oven to 350 degrees. Prepare an 8×8 square pan by lining it with foil, leaving the edges to overhang, and spray the foil with a non-stick spray.
In a medium-sized and microwave-safe bowl, add the butter, sugar, cocoa, and salt. Microwave for 30 seconds and mix the contents, keep microwaving for 30 seconds at a time, and mixing until all of the butter is melted.
Once melted, add in the eggs and vanilla and mix until well combined. Slowly mix in the flour and chocolate chips.
Pour half of the batter into your prepared pan, then layer about 14 of the Oreos all across the top. Pour the remaining batter on top. Crush up the remaining Oreos and place them along the top of your brownies for a pretty appearance.
Bake for 33-35 minutes, do not overbake. The brownies will be gooey, so make sure you allow them to cool completely before cutting (1-2 hours).
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