Cadbury Dream Oreo White Chocolate Block 170g Woolworths
Preheat oven to 350°F. Grease an 8×8" baking pan (or line with parchment paper). Add flour, cocoa powder, baking soda and salt to a small bowl and stir to combine. To a large mixing bowl add butter, brown sugar and granulated sugar. Beat with electric mixers (or in your stand mixer) until well creamed together, about 3 minutes.
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Spray an 8×8-inch baking dish with nonstick cooking spray or line with parchment paper. Set aside. In a large microwave-safe bowl, combine marshmallows and butter. Melt the marshmallows and butter in the microwave in 30-second intervals, stirring in between, until melted (about 2 minutes). Add chopped Oreos (reserving ¼ cup for the topping.
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Step 1 - In a blender or food processor, finely crush about 18 of the Oreo cookies. Step 2 - In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. Step 3 - Press the cookie mixture into the bottom of an ungreased 8x8-inch baking dish.
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If you're not into Oreo cookies, substitute 2 cups mini chocolate chips for the crushed cookies. Stir one cup into the cookie dough and sprinkle one cup on top. Make double chocolate Oreo cookie bars. Add a half cup of cocoa powder to the cream cheese layer, reducing the powdered sugar by a half cup.
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Press into an ungreased 8 X 8-inch baking dish. Bake for 10 minutes. Allow crust to cool completely before proceeding. In the meantime, mix the package of pudding with the one cup of milk in a small bowl. Refrigerate until ready to use. In mixing bowl, beat cream cheese and confectioners' sugar together. Fold in one cup of the Cool Whip.
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Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray, set aside. In bowl, stir together cake mix, 1/2 cup butter (1 stick), melted and 1 egg until smooth. Press mixture into the bottom of your prepared pan. In bowl of stand mixer beat cream cheese, vanilla and powdered sugar together until smooth.
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Add the crumbs to the butter and mix well. Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes. In a medium bowl, mix the pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package.
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OREO® Bars feature creme-flavored frozen dairy dessert packed with OREO cookie pieces and dipped in a delicious coating made from crushed OREO wafer pieces. Learn more.
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Place Oreos in a food processor or blender and pulse until evenly ground. Add marshmallows and butter to a large, microwave safe bowl, and microwave until butter is melted and marshmallows are soft and puffy. Fold in crushed Oreos until well combined. Scoop mixture into baking dish and let set, about 10 minutes.
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Heat chocolate and sweet milk mixture on high power for 30 seconds to melt, stop to stir. Heat in 10-second bursts until mixture can be stirred smooth. Semi-sweet chocolate may take slightly longer to melt than the white, about 1 minute total. Pour chocolate over mint layer, smooth with an offset knife.
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Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board or serving platter. Place the reserved strawberry powder in a fine-mesh strainer and dust over the top of the bars. Cut into 9 bars, wiping the knife clean after each slice to maintain the layered appearance.
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Place into the freezer for at least 30 minutes to harden. Allow crust to cool completely before proceeding. In the meantime, mix the package of pudding with the milk in a small bowl. Refrigerate until ready to use. In mixing bowl, beat cream cheese, confectioners' sugar, and vanilla together.
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Mix the cookie crumbs with melted butter and press the crushed cookies into the prepared baking dish. Place into the freezer to set for a minimum of 30 minutes. In a large bowl, use an electric mixer to mix the chocolate pudding mix with just 1 ½ cups of milk, not the 2 cups of milk called for on the package.
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Preheat the oven to 350 degrees F. Prepare a 9×9 baking pan by lining it with parchment paper, set aside. In a medium size bowl, beat the butter and cream cheese together until smooth using a hand or stand mixer. Add in the sugars and cream together with the butter mixture. Pour in the vanilla extract and add the eggs.
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Step 1 - In a blender or food processor, finely crush about 18 of the Oreo cookies. Step 2 - In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. Step 3 - Press the cookie mixture into the bottom of an ungreased 8x8-inch baking dish.
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In a medium microwavable bowl, melt butter for 20 - 30 seconds. Pour the cookie crumbs into the butter and mix well. Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges. Put the pan into the freezer to set for a minimum of 30 minutes.