Episode 21 – Oreo Fudge Bars

Day two of holiday cookies is here and so is the recipe for Oreo Fudge Bars. Equally simple in their preparation and full of chocolaty goodness, you can’t go wrong with this creation when in need of a quick sweet dish.

If you didn’t see yesterday’s episode showing how to prepare a family classic be sure to check it out. Episode 20 – Papa Vern Cookies

Ingredients

• 1 16 ounce package of Oreo cookies
• 1 stick butter, melted
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk (I used Fat Free)
• 1 teaspoon vanilla extract (optional, I didn’t use)
• 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

Directions

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 mixture.

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 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 20-25 minutes in the oven.

Allow cooling on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.