OREO® Chocolate Bar By @sugarandsaltcookies

@sugarandsaltcookies x Havaianas

 

INGREDIENTS

Base

  • 300g OREO® cookies
  • 100g unsalted butter

  • Filling

    • 225g white chocolate
    • 200g sweetened condensed milk
    • 12 OREO® cookies

    Coating

    • 500g milk or dark chocolate

    RECIPE

    1. Place the OREO® cookies in a food processor and pulse until it looks like wet sand. If you don’t have a processor, place the biscuits into a large ziplock bag and smash with a rolling pin. Tip: you want the crumbs as fine as possible, large chunks will result in a crumbly base.
    2. Melt the butter and mix with the processed OREO® cookies until combined. Press mixture firmly into a lined 7x7 inch brownie tray. Tip: you can use a slightly larger one, but the slices won’t be as thick!
    3. Chill the base in the fridge while you make the filling.
    4. Heat the white chocolate and condensed milk together in the microwave for 30 seconds, then 15 second intervals until smooth, stirring each time. Tip: do not overheat!
    5. Crush the 12 OREO® cookies and mix them into the filling, then spread evenly over the base. Chill for 2 hours or until very firm.
    6. Remove the slab from the tray and cut into 10 slices, then place them back in the fridge while you prepare the chocolate coating.
    7. Heat the milk or dark chocolate in the microwave for 30 seconds, then 15 second intervals until about 90% melted. Stir the chocolate until any remaining chunks are melted and is completely smooth.
    8. Place the 10 slices on a cooling rack with baking paper or a silicone mat underneath. Pour the melted chocolate over the slices, making sure to cover all the sides. Tap the rack slightly on your countertop to make sure the coating is smooth and that any excess drips off.
    9. Once the chocolate has stopped dripping, place the rack in the fridge until the chocolate has completely set.

    OREO chocolate bars