While I was Google-ing (is this in the dictionary yet?) the word “oreo” for it’s correct spelling/phrasing (oreo vs oreos vs oreo’s), I came across this recipe. The picture looked both disgusting and delicious at the same time. They appeared to be the most rich, dark, dense brownies you’ve ever seen. I was fascinated by their color and decided to try out the recipe.
I was amazed that I could get one entire package of Oreo cookies in the food processor. The results were….interesting. They were very, very dense and chewy like a rice krispie treat and surprisingly, not overly sweet. Basically it was like eating a double stuffed oreo in bar form.
The really interesting part was the next day. This little bars set and became hard as bricks. I had to channel the strength of The Hulk just to break them in half. I was afraid for my teeth, but as long as I took small bites, there were still pretty chewy. I would probably make them again because they were tasty, but I might play around with the marshmallow levels to make sure that they don’t become hard again. Or, I could always just share them with friends and eat them all at once!
- One 16 oz package of Oreo Cookies, or your favorite brand of cookies and cream cookies
- 5 cups large marshmallows
- 4 tablespoons butter
- Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
- In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.
- In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan.
- Let set up for at least 10 minutes. Cut into bars and serve.