It has been awhile since I have had time to update this lovely little blog, but I do have a bunch of new recipes and photos to share, so make sure to tune in regularly.

Last month, my friends Karen and the Sheriff were visiting, and since I hadn’t seen the Sheriff in a long time, I wanted to make some Oreo-themed baked goods for him.  The Sheriff was my Man of Honor and eats healthy almost all of the time.  But his weakness is Oreos. Can you blame him?

If you have an Oreo fan in your life, I can’t recommend these bars enough.  They are delectable, delicious and to die for.  In fact, these delectable delights are going to be my entry into the bar cookie category at the county fair this year.  I think they’re blue-ribbon worthy, and judging by the speed with which the Sheriff made them disappear, he does, too.

The Ingredients:

1 18 oz. package of Oreo cookies
1 stick (1/2 cup) butter, melted
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract 
1 cup semi-sweet chocolate chunks
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips
1 cup white chocolate chips, melted

Directions:

1. Preheat the oven to 325F.  Line a 9 x 13 baking pan with foil (shiny side down) and give it a good coating of non-stick spray. 

2. Set aside 8 Oreo cookies, and then put the rest in a large food processor. You can use the plastic bag – rolling pin method for turning them into crumbs, too, but you’ll want this as fine as possible, so a food processor helps A LOT. Add the salt to the crumbs and then stir to combine.

3. Melt the butter and gently stir into the cookie crumbs.  Then, dump the crumbs into the foil-lined pan and press them to the bottom to form an Oreo cookie crust. 

4. In the microwave (or a double boiler) melt the 1 cup of chocolate chunks and the milk chocolate, along with the sweetened condensed milk and vanilla.  Make sure that if you use the microwave, you stop and stir in various intervals to keep the chocolate from burning.

5. Stir the chocolate mixture frequently until smooth and spread evenly over the prepared cookie crust.

6. 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. I also added a sprinkling of additional semi-sweet chunks, so it looks chunky and chocolatey.

7.  Take the reserved Oreo cookies and break into large chunks.  Sprinkle over the top of the bar cookies.

8. Allow the Oreo cookie bars to cool for one hour, then melt the white chocolate chips.  Drizzle the white chocolate over the top of the bars, adding another dose of heavenly chocolate to the  top.

9. Chill until firm and then enjoy.  These are much easier to eat when they are thoroughly cooled, though I will say that they are also delicious warmed and on top of vanilla ice cream, too.