Oreo Squares Food

OREO BARS

Steps:

• Preheat oven to 350°F. Grease an 8x8'' baking pan (or line with parchment paper).
• Add flour, cocoa powder, baking soda and salt to a small bowl and stir to combine.
• To a large mixing bowl add butter, brown sugar and granulated sugar. Beat with electric mixers (or in your stand mixer) until well creamed together, about 3 minutes. Add egg and vanilla and mix well.
• Add dry ingredients and mix just until incorporated. Stir in Oreos and white chocolate chips. Press dough into pan.
• Bake for about 18-25 minutes or until a toothpick inserted in the center comes out clean.

OREO MARSHMALLOW SQUARES

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 CHEESECAKE COOKIE DOUGH BARS

Steps:

• 1. Preheat the oven to 325°F Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.
• 2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.
• 3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.
• 4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.
• 5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn't matter if it isn't perfect.
• 6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.
• 7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.

OREO RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and 1 cup chopped Oreos. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted white baking chips on top; sprinkle with remaining 1 cup chopped Oreos. Cut into bars.

MARSHMALLOW OREO SQUARES

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.

WANDA BARS (DOUBLE CHOCOLATE OREO BARS)

Steps:

• Preheat oven to 350 degrees.
• Place cookies in large bowl and crush into small pieces with a small mallet, or place them in a zip bag and crush with a rolling pin, then place in large bowl. Stop when pieces are smaller than a dime but not yet crumbs.
• Pour melted margarine over cookies in bowl and mix until all cookie pieces are well coated. Press in bottom of ungreased 9x13 baking pan.
• Place sweetened condensed milk and 1 cup of the mini chocolate chips in a microwave safe bowl and heat until melted together (30 seconds at a time with stirring in between until smooth). Pour over cookie crust. Sprinkle remaining chocolate chips over top.
• Bake 10 minutes.
• Cool in refrigerator at least 2 hours before cutting.

NO-BAKE OREO CHEESECAKE BARS

Steps:

• Before starting, place a medium-sized metal mixing bowl in the fridge or freezer to chill (I like to use metal because it stays colder longer). Chilling the bowl helps the whipped cream set up faster.
• Meanwhile, in a food processor, add 28 Oreo cookies. Pulse until a coarse mixture forms. Add the melted butter and continue pulsing until fine crumbs form and mixture is wet. Transfer the crumbs into a 9x9 baking dish. Press down into an even layer, using the back of a measuring cup to help compact the crumbs. Place the crust in the fridge for at least 15 minutes while preparing the filling.
• In a large mixing bowl, cream together the room temperature cream cheese and 1 tablespoon sugar. Whip for 2-4 minutes until light and fluffy. Set aside.
• Whipped Cream: in the chilled bowl, add the heavy cream, vanilla extract, and the remaining 1 TBSP sugar. Use a stand or hand mixer to beat on medium-high for approximately 2 minutes until firm peaks form.
• Make the Filling: Carefully fold the whipped cream into the whipped cream cheese. Crush 8 Oreos and fold them into the filling, then spread it evenly across the Oreo crust.
• Place the pan back in the fridge to chill for at least 1 hour before serving. Keep chilled as much as possible for the best results. When ready to serve, crush the remaining 8 Oreos and scatter them across the top of the bars. Then cut into 16 bars, or as many as desired.

OREO SQUARES

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!

PINK LEMONDADE OREO SQUARES

Steps:

• In a blender or in a bag with a rolling pin crush oreo cookies (with filling). Reserve 1/2 cup. Place remaining cookies on the bottom of a 13x9 inch dish.
• In a large bowl combine ice cream and pink lemonade until well combined. Pour over oreo crust and sprinkle with remaining oreos.
• Cover with saran wrap and place in freezer until bars have set, at least two hours.