Oreo Fudge Bars

This recipe makes a really rich, fudgy yummy dessert bar thing. In fact, it is really hard to resist eating the whole pan all at once. I like them. Matthew likes them. And everyone I've made them for has liked them. And if you're like me and have diabetes, you might be interested to know that a recipe has 823 grams of carbohydrates in it.

1 18 oz. package of Oreo cookies

1 stick (1/2 cup) butter, melted

1/4 teaspoon salt

1 (14 ounce) can sweetened condensed milk

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 (I just used another 1/2 cup of regular sized milk chocolate chips)

1 cup white chocolate chips, melted

1. Preheat the oven to 325 degrees F. Line a 9×13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the topping.

2. In a small food processor or by hand 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-ish crumbs. Add the salt to the crumbs and stir to combine.

3. Melt the butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

4. Over a double boiler or in the microwave (careful not to burn the chocolate – I usually melt the chips halfway and then stir them until they’ve melted completely), melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla.

5. Stir the chocolate mixture frequently until smooth and spread evenly over the prepared cookie crust.

6. Sprinkle the mini (or regular) 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.

7. Allow to cool on counter for 1 hour, then drizzle the melted white chocolate chips over the bars.

8. Chill in fridge until cold and set before cutting into bars or it will make a big mess (seriously). These are best when firm, as the more they melt the gooier they get and the harder they are to eat. Although sometimes they get gooier than other times, and Matthew and I both think they are better when they aren't super cold. I think the best thing to do is chill them and then bring them out to room temperature again. So there you go, you can make an informed decision about how to eat them.