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Chocolate Fudge Oreo Bars from The Sweet Truck

Feb 17, 2013

 Chocolate Fudge Oreo Bars from The Sweet Truck The Sweets Truck recipe of the week Mangiamo Hometown Pasadenas Mangiamo great Oreo bars great fudge bars great chocolate fudge Oreo bars  photo

Thank you, Molly Taylor, for letting us know about The Sweets Truck’s fundraiser on March 2nd and for sharing your…

Ahhhhhmazing Chocolate Fudge Oreo Bars

Ingredients:
1 (16 oz. package) Oreo cookies
1 stick butter, melted
1/4 teaspoon salt
2 (14 ounce) cans sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1 cup milk chocolate chips (or you can use another 1/2 cup semi-sweet chips)
1/4 cup white chocolate chips, optional

Directions:
Preheat the oven to 325º. Line a 9×13 pan with foil and lightly spray with PAM or equivalent. Set aside 6 Oreo cookies for the topping.

In a small food processor, grind the rest of the cookies. You want a very fine cookie for the crust. Add the salt to the crumbs and stir to combine.

Melt butter and gently stir together with the cookie crumb mixture. Add 1/2 can of sweetened condensed milk to bind the crust together. Press firmly into the bottom of the prepared pan. We cover the cookie crust with wax paper or saran wrap and use another baking sheet to press down on the layer.

Coarsely chop the remaining cookies into chunks and set aside.

Over a double broiler, in a microwave, or stove top (though this method requires that you keep watch and constant mixing to avoid burning), melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the remaining condensed milk and vanilla. Stir frequently until smooth.

Spread evenly over the prepared cookie crust. Easiest method is to pour melted chocolate around the perimeter, fill in the center, and then smooth with a spatula. This is a quick process that becomes more difficult as the chocolate cools.

Sprinkle the remaining chocolate chips and the Oreo cookie chunks over the top of the filling, and the white chocolate chips (if desired). Press down gently into the chocolate.

Bake for 20-22 minutes.

Allow to cool away from heat for at least 1 hour.

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In 2009, The Sweets Truck, a mobile bakeshop and gourmet coffeehouse, took to the streets loaded with the best-of-the-best from local professional bakers, pastry chefs, and coffee roasters.…To this day, The Sweets Truck is a daily reminder that life is sweet and life is good. 

Molly Taylor hand-picks the daily variety of goodies including rotating “chef” specials, nostalgic candy, and her own Sweets Truck Signature treats. In addition to sweets, she proudly serves coffee and espresso roasted by Jones Coffee of Pasadena. Molly is also dedicated to contributing locally and globally, from kicking back a portion of the profit to charity to serving organic milk, sugar, and vegan selections, and eco-friendly paper goods and plastics. (TheSweetsTruck.com)

In 2011, The Sweets Truck received Second Place in L.A. HOTList’s BEST Desserts. TST works with and buys from Auntie Em’s Kitchen, the Cookie Sandwich Company, Semi Sweet Bakery, BabyCakesNYC, and Cake Monkey Bakery.

Editor’s Note: Check out this week’s “Good Deeds” to learn more about Molly’s fundraising event at Jones Coffee on Saturday, March 2nd. 

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