First, the recipe. Because I know that’s why you’re here.:
For the crust:
24 Oreos
5 tablespoons butter
For the filling:
8 oz cream cheese, room temperature
8 oz white baking chocolate
12 Oreos, chopped
For the topping:
8 Oreos, chopped
1/2 cup milk chocolate chips
Directions:
- Line a 9×9 pan with parchment paper
For the crust:
- Working in 2 batches, put half of the Oreos and half of the butter in a food processor and mix until very crumbly.
- Empty into the lined pan.
- Process the rest of the Oreos and butter and add to the pan.
- Push the crust into the pan, working your way to the edges.
- Place in fridge to cool.
For the filling:
- Put white chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir and microwave for another 30 seconds. Stir.
- Add cream cheese and heat for another 30 seconds. Stir until chocolate and cream cheese mix together. If there are still lumps, microwave in 10 second increments until it can be mixed smooth (with a whisk or hand mixer).
- Add chopped Oreos and stir until well-incorporated.
- Spread on top of crust into an even layer.
For the topping:
- Sprinkle chopped Oreos on top of cream cheese layer and gently press so they stick.
- Melt chocolate chips for 30 seconds and stir, then in 10-second increments until smooth.
- Drizzle over Oreo bars.
Chill for several hours and remove from pan to cut. Enjoy!
And now, the backstory:
These are incredible. Absolutely incredible. My husband’s favorite dessert. Two containers of Oreos, and white chocolate and cream cheese. Such a winning combination.
The original recipe comes from Hot Chocolate Hits but I have modified my version slightly. There just wasn’t quite enough filling.
For this recipe, we always use the double stuffed. And we always use name-brand Oreos. Maybe that sounds snobbish, but it makes for a superior end result.
What we changed:
The original recipe uses 1 tbl less butter, but they never seemed to hold together very well for us, so we added more butter. The filling wasn’t thick enough, so we added more cream cheese. Another thing that we found that bumped up the flavor was using white chocolate baking chocolate instead of white chocolate chips. White chocolate chips result in almost unbearably sweet treat. Baking chocolate has less sugar, helping to balance out the flavor. The last thing we changed was the topping. My husband very much dislikes dark chocolate – which is what the original recipe calls for. Milk chocolate has such a smooth flavor.
These are always a hit wherever we take them. One last tip: leave them in the fridge for as many hours as you can stand. They are even better the next day!
