How about some of these chocoholic's temptations for this weekend? I came across these yummies 4 months ago and finally got around to making them. I thought the 4th of July weekend would be a great time! I found this adapted recipe originated from here.
After they cooled off on the counter, I drizzled some chocolate ganache over them. To chill mine faster, I set them in the freezer for about an hour, pulled them out of the pan with the parchment and cut them, while "well chilled". Let them sit out a few before eating, so they are soft and gooey.
You only need a little slice, these guys are rich! Got milk?
Oreo Fudge Bars
1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup semi-sweet or milk chocolate chips (I used milk choc. chips)
1/2 cup mini chocolate chips ( I used 1/2 C. of choc. chips I had leftover & pulsed them in the processor)
Preheat the oven to 325. Line a 9×13 pan with parchment paper and lightly spray with cooking spray.
Coarsely chop 6 Oreo cookies into chunks and set aside for the toppings.
In a small food processor grind the rest of the cookies. Add the salt to the crumbs and stir to combine.
Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan.
Over a double boiler, melt 3/4 cup semi-sweet and 1/2 cup milk chocolate 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.