Oreo Bark

Dirt Cake

Ingredients:

1 lb. Oreo cookies
8 oz. Cream Cheese, softened
3 Cups Milk
1 teaspoon Vanilla
12 oz. Container of Cool Whip
1 Cup Powdered Sugar
2 Small Packages of Vanilla or Chocolate Instant Pudding Mix
Crush half the package of Oreo cookies and spread in the bottom of a 9"x13" pan. Mix well the Cool Whip, softened cream cheese and powdered sugar. Pour this mixture over the cookies. Mix milk, pudding and vanilla. Pour pudding over mixture in the pan. Crush the remaining half package of Oreos and scatter them over the top of the cake. Refrigerate at least 4 hours before serving. This cake is best if made the day before you are wanting to serve it.

This is optional, but if you want the dirt cake to look more "realistic", you may garnish the top with a few gummy worms scattered over the top. There are many other ways you could dress this up if you let your creativity flow. Enjoy

Deep Fried Oreos

Ingredients
1 (20 ounce) packages Oreo cookies 2 cups Bisquick 2 eggs 1 1/2 cups milk 3 teaspoons oil vegetable oil ( enough for deep frying) Directions
Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
Keep checking and turn over the cookie when bottom side of Oreo is brown.
Keep a close watch because it only takes a short time to brown.
Remove cookies and eat warm.

Frozen Peppermint Oreo Pie

Frozen Peppermint Pie Prep Time: 25 min.
Total Time: 4 hrs 25 min.
Makes: 8 servings
INGREDIENTS
20 starlight mints, divided
12 OREO Cookies, divided
1 qt. (4 cups) frozen vanilla nonfat
yogurt, softened
1 OREO Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
DIRECTIONS
Reserve 8 of the mints and 4 of the cookies for garnish; set aside. Crush remaining 12 mints and coarsely chop remaining 8 cookies.
Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into pie crust.
Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each slice of pie with 2 Tbsp. of the whipped topping, 1 cookie half and 1 mint just before serving. Store leftover pie in freezer

The Homemade Oreo

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1.Set two racks in the middle of the oven. Preheat to 375°F.
2.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Oreo Cookie Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
20 oreos, crushed
Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**
* I got 30 cookies but I made mine a lot smaller. I scooped by rounded tablespoons. 1/4 cup seemed way too big.
** I baked them for 14 minutes and they were perfect. Chewy, but not underbaked.

Oreo Fudge Bars

1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp satl
1 (14 ounce) can sweetened condensed milk (I used Fat Free)
1 teaspoon vanilla extract
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


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 mixutre.
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 chocoalte 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 20-22 minutes oven.
Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.
*These are not too great hot from the oven but are great after chilling and the filling has set!

Chocolate Oreo Cake

For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
10-15 oreos twisted to separate cookies and reveal cream center
15 oreos, chopped directly in half through cookie

For icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/8 c. oreo cookie crumbs, made from reserved oreo sides

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment. -On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans and place onto wire racks.
-Remove parchment and cool completely.

-Meanwhile, make frosting:
-Stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)

-Meanwhile, make filling:
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized ziploc bag).
-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.
-Fill icing dam with a layer of cream filling.
-Place other cake layer on top, and frost with chocolate frosting.
-Place oreo halves around bottom edge and top of cake.
-Serve or store in refrigerator.

Oreo Chunk Brownies

OREO CHUNK BROWNIES
www.RecipeGirl.com

1 lb (4 sticks) unsalted butter
1 lb semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 Tbs instant espresso powder
7 large eggs
2 Tbs pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tbs baking powder
1 tsp salt
4 cups broken Oreos (about 40 cookies- 1 package)


1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.



Read more: http://www.recipegirl.com/2008/08/08/oreo-chunk-brownies/#ixzz18btEk0sb

Oreo Cake

Oreo ice cream cake
Serves 12

Ingredients:
1/2 gallon any flavor ice cream
1 package Oreo cookies
1/4 cup melted butter
1 container whipped topping

Directions:
1. Place ice cream in refrigerator to soften. Set aside 12 Oreos.

2. Take remaining Oreos and place in a large plastic bag. Crush with a rolling pin or frying pan.

3. Mix crushed Oreos with melted butter and pat into the bottom of a 10-inch spring form pan.

4. Gently stir ice cream to soften it a bit more. Spoon ice cream on top of Oreo crust. Smooth top and sides with the back of a spoon or spatula.

5. Cover cake with foil and place in freezer for about 4 hours. Remove cake from freezer and run a knife around the edge of the pan so it doesn’t stick. Remove sides of pan.

6. Move cake to a cutting board. Cover sides and top of cake with whipped topping. Decorate with whole or halved Oreos and some crushed Oreos. Return cake to freezer for 3 to 4 hours. Soften about 10 minutes before slicing and serving.

Oreo Pops

Chocolate-Dipped Oreo Pops
From Woman's Day | November 16, 2004
Active Time: 30 minutesTotal Time: 1 hour Recipe Ingredients
10 lollipop sticks
10 double-stuff Oreo cookies
1 1/2 cups (9 oz) semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening
Decoration: green sprinkles (jimmies), candy-covered chocolate drops (ice cream topping)
Recipe Preparation
1. Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie.

2. Melt chocolate and shortening in a small bowl in microwave; stir until smooth.

3. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed.

4. Sprinkle around edge with sprinkles, making a “wreath.” Add chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe cellophane or plastic wrap; tie with bow for gift-giving.

Store: Refrigerator 2 weeks Related Recipes: Desserts, Cookies, Chocolate, Microwave, No Bake/Cook, American, Christmas

Oreo Truffle

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies,

divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions


1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. At this point add a toothpick in each ball. Put on a plate, or baking sheet (make sure it fits in your freezer) and freeze for 15 minutes.
2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator

Oreo Milkshake (4 servings)

Ingredients
3 cups vanilla ice cream
1 1/2 cups milk
18 Oreo cookies
1/4 chocolate syrup


1. Chop 14 of the cookies coarsely; place in blender container.
2. Add milk, 2 cupsof the ice cream and chocolate syrup; cover.
3. Blend for 20 seconds or until smooth.
4. Pour into 4 glasses. Top each with a scoop of the remaining ice cream and a cookie. Serve immediately.

Another Oreo Delight

OREO DELIGHT

35 Oreo cookies (1 whole pkg.) – I prefer mint flavor
6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (12 oz.) tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding
optional: more crushed Oreos or Andes Mint baking chips to sprinkle on top

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9″ x 13″ baking dish. Refrigerate for 10 minutes. Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1 1/4 c. Cook Whip. Spread over crust.

Pour 3 1/4 c. milk into bowl. Add both pudding mixes. Beat with wire whisk for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop remaining Cool Whip over pudding and spread. Sprinkle more crushed Oreos or Andes Mint baking chips on top. Refrigerate at least 4 hours.

Oreo Delight

Ingredients:
35 - 40 oreos
6 tbsp melted butter
8 oz cream cheese, softened ( I used reduced fat )
1/4 c. sugar
2 tbsp cold milk
12 oz cool whip. thawed ( I used sugar free)
3 1/4 c milk
2 small pkg Jello chocolate instant pudding ( I used sugar free)

Directions:

Process cookies in food processor until crumbs form.
Mix in melted butter and then press into the bottom of a 9 by 13 pan.
Refrigerate
Whisk cream cheese, suagr and 2 tbsp milk until blended,
Fold in 1 1/4 c cool whip.
Spread over crust
Beat pudding and 3 1/4 cup milk with whisk for 2 min. pour over cream cheese layer.
( I added some left over crushed oreos on top)
Let stand in fridge to thicken for 5 mins
Cover with rest of the cool whip and refrigerate for at least 4 hours. ( I added more crushed oreos on top to make it look pretty)

Oreo Cheesecake Bar

You cannot go wrong with this Oreo cheesecake bar recipe. This is a firm favorite with the kids.

PREP TIME: 30 Min
COOK TIME: 10 Min
READY IN: ~ 40 Min
SERVINGS: 8

INGREDIENTS

* 1 lb package Oreo cookies
* 4 Tbs (1/2 stick) unsalted butter, melted
* 3-8 ounce packages cream cheese, at room temperature
* 3/4 cup (5.25 ounces) granulated sugar
* 3/4 cup sour cream, at room temperature
* 1 tsp vanilla extract
* 1/2 tsp salt
* 3 large eggs, at room temperature

DIRECTIONS FOR CRUST

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides. Spray with cooking spray.

2. Place 28 Oreos in a food processor and process until finely ground.

3. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened.

4. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom.

5. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling.

6. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

DIRECTIONS FOR FILLING

1. In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes.

2. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt.

3. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each.

4. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula

Oreo Cookies N Cream No Bae Cheesecake

Here is another Oreo cookie cheesecake recipe. Made into mini cups, they are perfect for events and parties.

PREP TIME: 30 Min
READY IN: ~ 6 Hr
SERVINGS: 10

INGREDIENTS FOR CRUST

* 1 1/2 cup crushed graham cracker
* 1/4 cup packed light brown sugar
* 7 tablespoon unsalted butter(melted)

INGREDIENTS FOR CHEESECAKE

* 2 ¼ cups heavy cream
* 1 pound cream cheese, softened
* 2/3 cup sugar
* ½ teaspoon salt
* 2 tablespoon lemon juice
* 2 teaspoon vanilla powder
* ¾ cups Oreo Cookies, crushed

DIRECTIONS FOR CRUST

1. Combine graham cracker crumbs with sugar. Add melted butter and blend until combined.

2. Press into pan. Set aside.

DIRECTIONS FOR CHEESECAKE

1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins).

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.