Chocolate Chip Cookie ‘n Oreo Brownie Bars
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips semi sweet
- 1 package of Oreo cookies
- 1 package of brownie mix to be prepared as directed on the box Ghiradelli works well or, home made is always best try this recipe
- dulce de leche or caramel topping
Preheat the oven to 350 and line a 9X13 pan with parchment paper
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo’s on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
Prepare brownie batter as directed.Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
Cut into squares and serve.
-I like using a home made brownie instead of the box mix. If using a box mix, I think Ghiradelli is the best mix. Katie prefers it as well. -You may use Double Stuff Oreo’s for the “full strength” version. -As for the caramel layer, it’s optional. You may use a good quality caramel topping such as Mrs. Richardson’s or I love Tom’s brand available online, or if you live in Btown, sold at Dick’s Market and other local grocers. OR, you can slowly heat a can of sweetened condensed milk (not evaporated milk) at a very low temperature, until the milk turns thick and caramel color. See directions and a few different methods for this here. I used the sweetened condensed milk route, and think in the future, if I’m adding the caramel layer, I’ll just use Tom’s.