Triple Layer Cookies and Cream Crunch Bars.
After last weekend, I had a ton of Oreos to use up. I should mentioned that this was after I baked a second batch of those Oreo-stuffed chocolate chip cookies. Oops.
I might have bought two packages. Oops again.
This may come as a surprise: I don’t really like to eat just plain Oreos. But I really love anything cookies and cream flavored. And I also have I-buy-too-many-things-that-I-don’t-need-syndrome. Now you know all about me.
I’ve already made cupcakes and brownies, but I couldn’t get a crunchy cookies and cream bar out of my mind. Especially since those double fudge Oreo crunch cookies. Lots of Oreos going on here for someone that doesn’t love them, right? After these bars, I might love them a little more.
It’s like the better-than-crack brownies and a bag of Oreos had a love child.
With Mr. How Sweet away, I figured this would be a great treat to make since it was probably something he wouldn’t eat. But I guess I was wrong, because after he came home yesterday he ate half the pan. Sometimes he surprises me.
The pictures say it all – these brownies are rich and chocolaty. And crunchy. And chewy. And lovely.
If you are one of those
crazy people who doesn’t love sugary sweet, so-good-your-teeth-hurt desserts, then these probably aren’t for you. I forgive you. Make some of this cake instead.
Triple Layer Cookies and Cream Crunch Bars
makes 9-12 bars
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 cups chocolate chips
1/2 cup peanut butter
20 Oreo cookies
Preheat oven to 350.
Butter and flour an 8 x 8 cake pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!
If you need me, I’ll be in a sugar coma.