“Isn’t it appropriate that the month of the tax begins with April Fool’s Day and ends with cries of ‘May Day!’?” ~Anonymous
It’s a cloudy, rainy day, but the long, dreary month of March is finally over and it can only get better from here right?
I haven’t done a food post in a while. This week’s dinners didn’t turn out too well for me. I cursed myself in my last crock pot post by saying that it was not possible to ruin a dinner in a crock pot, because yesterday I achieved just that. A chicken and rice failure. According to my food critic AK, “It tasted like bleeehhh.” That’s a very accurate description. It had no flavor and probably cooked too long because it was all dried up. Lesson learned. No more chicken and rice in the crock pot, at least not for a while until I have the ambition to try it again… and make it right.
Now I’m back to baking. We have some friends coming over for dinner tomorrow, so it was a perfect opportunity to make this chocolate-y goodness, otherwise a weekend of me + chocolate/peanut butter bars, and a bf that doesn’t like desserts, would be a really bad combo. This recipe is taken from and inspired by How Sweet It Is. I had all these left over Oreos from making the cheesecake bars, and happened to have all the rest of the ingredients at home, so it was just fate that I found this chocolate/cookies&cream/peanut butter lover’s dream recipe! Ah-mazing!
mix the batter.
press the cookies into the batter and bake.
crumble cookies and chocolate chips, then pour the chocolate & peanut butter topping over the top.
put in the fridge to let the topping set. result is very crunch, fudgy, and rich.
Triple Layer Cookies & Cream Crunch Bars
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 2 cups chocolate chips
- 1/2 cup peanut butter
- 20 Oreo cookies
- Preheat oven to 350.
- Butter and flour an 8 x 8 cake pan.
- In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
- Spread in the pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes.
- While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes.
- During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving.
- Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!
Note: I made this recipe in a 9×9 pan, which requires a few adjustments. I used 16 sunk in Oreos, and 9 crumbled ones. I also had to make a little bit more of the topping in order to have it cover the top. Baking time was reduced to 20 minutes since the bars are thinner.