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.

It’s that time of the year once again. You know, that time when everyone is inviting you to some kind of holiday get-together. Today I was hit with the timeless classic – the neighborhood holiday block party. Considering one neighbor thought I was married for the last two years and then worried I got a divorce and another apparently thinks my name is Ryan, I decided it was time to get to know them a little better.

That being said, you can’t show up empty handed to a gathering. Sure, I could bring a bottle of wine and take the easy way out but where is the fun in that? Instead, it’s time to turn to two timeless cookie recipes. The first is known in my family as Papa Vern Cookies. The recipe has many variations and names but that is what we learned to call them over the years after learning about the recipe from a family member – Vern himself.

The second recipe was a fan submission. Erin was nice enough to send me her recipe of choice for Oreo Fudge Bars. Sounding equally as convenient as Papa Vern Cookies I thought I would give that one a whirl as well. Why not set a good example with the neighbors by bringing two varieties of sweet delights? I know I would be pleased.

I will be splitting the recipes up over the next two days. First up, Papa Vern Cookies.

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups Rice Krispies
• 1 cup butter scotch chips
• 1 cup semi-sweet chips

Directions

Mix sugar and corn syrup in large saucepan.

Stir with wooden spoon until bubbles start to form on surface. At that point immediately remove from heat and add in peanut butter.

Pour Rice Krispies in and mix before mixture starts to harden.

Pour into greased 9 x 13 pan and spread out evenly.

While mixture in pan cools, take both types of chips and melt together over double boiler until fully melted. Be sure to stir regularly.

Pour over top of Rice Krispies with spatula. Wait for everything to harden. You can place in fridge to speed up the hardening process.

And now, a submission from a good friend. Itz Santa!