Tuesday, May 15, 2012

Oreo Fudge Bars

The emails are flooding in.  To set the record straight, we are not related to Chris Mann, finalist for The Voice and trained opera singer.  We do have an opera star in our family, though, and while my sister-in-law, Jen, is not performing, you can see some of her work during the Fort Worth Opera festival.  The festival is an annual affair, features a rotation of 4 different operas, and is occurring now through June 3.  I might just head over to see Figaro and the Barihunk (baritone + hunk), Donovan Singletary.  Ain’t no fat lady singin’ there.

However, if I keep eating these Oreo fudge bars, there might be a larger lady in my house who does not sing all that well.  This recipe is a signature dish of Jen and Michael.  David runs the other way when they make it.  It is that good, even for the ever-healthy David.  He cannot resist the temptation and it is comical to catch him with his hand in the cookie jar.  The temptation is kind of like the Count towards Susanna who is really Figaro’s bride-to-be.  Go see the opera – you’ll understand. 

Oreo Fudge Bars
1.      15.5 oz package of Oreo cookies 
2.      1 stick (1/2 C) butter, melted
3.      1 ½ t salt
4.      14 oz can of sweetened condensed milk
5.      1 t vanilla extract
6.      ¾ C semi-sweet chocolate chips
7.      ½ C milk chocolate chips (or substitute with more semi-sweet, if you prefer)
8.      ½ C mini-chocolate chips (or substitute with more milk chocolate, if you prefer)
9.      1 C white chocolate chips, melted, optional

Preheat the oven to 325.

Line a 9x13 pan with foil and lightly spray with Pam.  Set aside 6 Oreo cookies for the topping and coarsely chop into chunks.  In a food processor, grind the rest of the cookies or place in a zippered bag and crush with a rolling pin or meat tenderizer until the cookies are fine crumbs.  Add 1 ½ t salt to the crumb mixture and stir. 

Melt the butter and stir with the cookie crumb mixture until moistened.  Press firmly into the bottom of the pan creating a solid crust – meaning, no holes to allow the melted chocolate topping to seep through.

Over a double boiler or in the microwave, melt ¾ C semi-sweet and ½ C milk chocolate chips with the condensed milk and vanilla.  Be careful not to burn the chocolate – if microwaving, cook (like 30 seconds at a time) then stir, repeatedly, until completely melted.  Spread evenly over the cookie crust.  Sprinkle the mini or regular (ingredient #8) chocolate chips and the Oreo chunks on top of the melted chocolate and press down gently.   Bake for 20-22 minutes.

Allow to cool on the counter for 1 hour.  Drizzle with melted white chocolate chips (you can melt the chips, then place melted chocolate in a zippered bag, snip a corner and drizzle).  Chill in the refrigerator until completely cold and set.  Cut into bars.

These are best when firm.  The more they melt, the more gooey the become and it’s harder to cut and eat.

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