Fudge Mint Oreo Cookie Bars Food
FUDGE-MINT OREO™ COOKIE BARS
Betty Crocker™ brownie mix and frosting come together in this bar to create a mouth-watering dessert - perfect to serve a bunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, stir together frosting, marshmallow creme, mint extract and food color until well blended. Spread over cooled brownies. Sprinkle with cookies; press in slightly. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 27 g, TransFat 0 g
OREO COOKIE FUDGE
Make and share this Oreo Cookie Fudge recipe from Food.com.
Provided by Lori Mama
Categories Candy
Time 2h10m
Yield 24 pieces
Number Of Ingredients 3
Steps:
- In a pot on medium heat melt the chocolate in the milk.
- Remove from heat and stir in the crushed cookies.
- Spread evenly in a parchment lined 8x8 square pan.
- Chill 2 hours or until firm.
- Cut into small squares.
MINT OREO FUDGE
I altered a plain chocolate fudge recipe to create this festive mint Oreo fudge. Mint Oreo cookies can be used instead of plain for even more minty flavor. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds
Number Of Ingredients 8
Steps:
- Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended., Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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