OREO® COOKIE BARS
I tried these cookie bars at a friend's house and immediately wanted the recipe. These bars are so rich and decadent, but they really couldn't be any easier to make.
Provided by swimminash
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
- Mix cookies, sweetened condensed milk, chocolate chips, flour, butter, and vanilla together in a large bowl. Fold in coconut. Press mixture into the prepared baking pan.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.
Nutrition Facts : Calories 291 calories, Carbohydrate 41.9 g, Cholesterol 16 mg, Fat 13.1 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 156.6 mg, Sugar 30 g
OREO MARSHMALLOW SQUARES
Provided by Food Network
Categories dessert
Time 4h30m
Yield 20 to 24 large marshmallows
Number Of Ingredients 9
Steps:
- Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly.
- Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water.
- Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly.
- Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F.
- Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos®. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos®. Set aside to allow the marshmallows to set up, a couple of hours.
- Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature.
OREO SQUARES
Such an easy Square to make but a favorite to many. This square was served at a wedding reception on the dainty tray.
Provided by Dotty2
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a separete bowl beat eggs lightly.
- Melt butter over med high heat.
- add Brown sugar and heat until just boiling (sir occasionally so it doesn't burn).
- Remove brown sugar mixture from heat and stir gradually into egg mixture.
- add vanilla,crumbs and pecans.
- Mix and put into 9x9 pan.
- chill.
- Frost with your favorite vanilla frosting or Cream cheese frosting.
- NOTE: 2 cups oreo crumbs and 2 cups Graham wafer crumbs can be used in place of all oreo crumbs. Enjoy!
Nutrition Facts : Calories 133, Fat 10.5, SaturatedFat 5.2, Cholesterol 38, Sodium 63.9, Carbohydrate 9.5, Fiber 0.3, Sugar 9, Protein 0.9
'OREO' COOKIES
Steps:
- Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
- Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
- Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
- Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
- Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
- Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
- Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
MARSHMALLOW OREO SQUARES
Super-easy Oreo cookie crust topped with marshmallow, Oreo cookies, chocolate chips, and nuts. I made this for a pot luck and it was gobbled up quickly with many requests for the recipe.
Provided by ShaGun
Categories Bar Cookie
Time 28m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 5
Steps:
- Coarsely chop 8 cookies; set aside. Finely crush remaining 26 cookies; mix with margarine. Press mixture on bottom of greased 9x9x2-inch baking dish.
- Spread marshmallow cream over crust to within 1/2 inch of edge. Sprinkle chips, nuts, and chopped cookies over marshmallow layer, pressing lightly.
- Bake at 350 for 18-20 minutes. Cool completely before cutting.
- TO make a lighter version, use reduced-fat or sugar-free Oreo-type cookies, reduced-fat margarine, and 1/4 cup miniature chocolate chips.
Nutrition Facts : Calories 206.7, Fat 10.3, SaturatedFat 2.2, Sodium 155.3, Carbohydrate 28.4, Fiber 1, Sugar 16.9, Protein 1.8
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