I decided I’m an evil genius. An evil food genius that is. I may have concocted the best ooey gooey bar ever made: with Oreos.
I got the idea when I was rearranging some furniture and came across a package of open Oreos. I wanted to make something to use up the oreos and my mind drifted back to when I made dirt cake recently. And how yummy oreos taste when they are infused with a little moisture. They are almost cake-like. I figured the perfect way to accomplish this would be to add oreos in some sort of filling. Cake would definitely work but I didn’t have the wherewithal to make a cake. I needed something simpler. Like bars.
One of the best things about these bars as that they are simple. Easy-peasy. You need cookie dough, Oreos and condensed milk. And maybe some extra chocolate chips if you’re feeling kind of fancy. See below for specific details.
- 1 c. butter, margarine or Crisco vegetable shortening
- ¾ c. granulated sugar
- ¾ c. packed dark brown sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. baking soda
- 2 ½ c. all-purpose flour
- 1 12-oz package chocolate chips
- 1 14.5-oz can sweetened condensed milk
- 2 sleeves of Oreos
- 1 c. mini chocolate chips
- Grab a package of chocolate chips and make cookie dough according to package directions. The ingredients in Italics above are the ingredients I found on the back of the package.
- Prepare a 13×10 inch baking pan by covering in parchment paper or foil and cooking spray. You can even just use cooking spray but I like to use parchment paper because it makes pulling the bars out of the pan a snap and these bars get sticky.
- Evenly push about ⅔ of the dough into the bottom of the pan.
- Top with 2/3 of the can of the condensed milk.
- Top with Oreos.
- Drizzle the remaining condensed milk over the Oreos.
- Drop the remaining cookie dough in chunks on top of the drenched Oreos and press down. Cover with bits of Oreo and mini chocolate chips. But only if you’re feeling extra fancy. Cover with foil or Saran wrap and place in the refrigerator overnight.
- The next day preheat the oven to 350 degrees. Remove the bars from the fridge and remove the foil or Saran wrap. Bake for 30 to 45 minutes or until the bars start to brown along the edges and the cookies look done in the middle. Don’t overbake.
- Cool and cut into squares. Serve immediately and dare yourself not to eat the entire pan. Really. Dare yourself.