Bready or Not: Biscoff Oreo Blondies (Redux)
This week, as I dash off to WorldCon, I share a re-do of a Biscoff Oreo Blondies recipe I first featured on my LiveJournal back in 2013. I modified it from the original Peanut Butter Oreo Blondies at Crepes of Wrath.
But this time when I made it, I modified it more. MORE OREOS. MORE CHOCOLATE CHIPS. MORE HAPPINESS.
I love Biscoff spread (also known as Speculoos at Trader Joe’s). It’s crack in a jar. If you’re not familiar with it, it’s cookie butter: yes, really, the consistency of a nut butter, but made of cookies.
Yeah. This is not health food. It ain’t gluten-free, either.
If it’s paleo, I want to join that tribe.
If you don’t like Biscoff (BLASPHEMER! BEGONE!) or can’t find it (though it’s at a lot of Wal-marts, Targets, and World Markets), you can substitute nut butter for this recipe, too. Not the natural type, though. You want it moister.
Oh yeah. I used Double-Stuf Oreos, too. Because those are the best kind.
The end result is a luscious, thick, chewy bar that’s like a cookie on steroids. Cookie butter does that to baked goods. It’s magic.
Mix up the add-ins if you want. Use dark chocolate. Use different kinds of Oreos or different cookies all together.
Live dangerously. And scrape clean that Biscoff jar when it’s empty.
Bready or Not: Biscoff Oreo Blondies (Redux)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup brown sugar packed
- 1 cup white sugar
- 1/2 cup unsalted butter 1 stick, melted
- 2/3 cup Biscoff spread or other cookie butter brand
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups Oreos roughly crushed
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350-degrees. Line a 9x13 pan with aluminum foil or parchment and apply nonstick spray.
- Whisk together your flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat together the sugars and melted butter. Add cookie butter and mix to combine. Add in the eggs, one at a time, beating after each addition, then the vanilla extract. Gradually add in the flour mixture, mixing until just moistened. The dough will be very thick. Fold in most of the Oreos and chocolate chips; save some to make the top pretty, if you want.
- Press the thick dough into the pan as evenly as possible. Press in the remaining Oreos and chips.
- Bake for 24-30 minutes, until the blondies are lightly golden and set.
- Allow them to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week, if they last that long.
- OM NOM NOM!
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Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars
A picture is worth a thousand words, right?
The original version at Mom on Time Out looked pretty darn amazing to start, but as usual I decided to improve something by adding 1) Biscoff spread, and 2) Oreos.
These things will blow your mind and your waistline. Imagine dense bricks of caramel and goodness. I stored these in the fridge–because I live in Arizona and even at room temp chocolate goes too soft–and to my surprise, these bars didn’t harden. Nope. Even chilled, they were chewy and amazing. The Biscoff probably helped with the soft and chewy aspect.
Of course, you can also make this using any nut butter instead of the Biscoff spread, or substitute another cookie for the Oreos. Mix it up. So many things pair well with a thick layer of caramel.
Make these. You know you want to.
Modified from Mom on Time Out.
Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars
Ingredients
Caramel Filling
- 11 oz bag caramels Caramel Bits work well
- 14 oz can sweetened condensed milk
- 4 Tbsp butter
Cookie Dough
- 1 1/2 sticks 3/4 cups unsalted butter
- 2 cups light brown sugar
- 1/2 cup creamy Biscoff spread or nut butter
- 2 eggs room temperature
- 1 Tbsp vanilla extract
- 2 cups flour
- 1 cup old fashioned rolled oats
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 2 cups chopped Oreos about 1/3 of package, a little over 1 row
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.
- Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.
- Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.
- Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.
- Bake for 28-32 minutes. Cool completely and then cut into bars.
OM NOM NOM!
Bready or Not: No Bake Chocolate Pie
This super-easy pie comes together in minutes and is all things fluffy, chocolately, and delicious.
I love to bake, but when company’s coming and I’m already cooking meals AND juggling writing deadlines, a fancy cake or pie ain’t gonna happen. No-bake is the way to go. That way I can even make it the day before and I know it will keep just fine–and even improve in flavor.
This pie is really easy to tweak. I added mini Oreos, but you can throw any kind of cookie or candy bar in there… or keep it smooth and add nothing at all.
One concern I had was that this would taste like cheesecake. My family isn’t into cheesecake. The cream cheese here adds a lot of texture and richness, but the clear flavor is that of chocolate. Which meant… shhh… people didn’t know the cream cheese was in there.
It’ll be our secret.
Modified from German Sweet Chocolate Pie at Let’s Dish.
Bready or Not: No Bake Chocolate Pie
Ingredients
- 4 ounces Baker’s German Sweet or Semi Sweet Chocolate
- 1/3 cup milk or cream or half & half
- 2 Tablespoons white sugar
- 1 8 ounce package cream cheese, softened
- 1 8 ounce Cool Whip topping, thawed Reduced Fat works fine
- 1 graham cracker or chocolate pie crust
- 4 ounces Mini Oreos, chopped or other cookies or candy
Instructions
- Heat chocolate and 2 tablespoons of the milk in a small saucepan over low heat, stirring frequently until chocolate is melted. Remove from heat.
- In a large bowl, beat together the sugar and cream cheese. Add the rest of the milk, and the cooled chocolate mixture. Beat until smooth.
- Fold in whipped topping and until the colors are blended. Add in the cookie chunks. Spoon into the premade cookie crust.
- Freeze the pie until firm, about 4 hours, or in the fridge overnight. Thaw at room temperature for a short while before serving, if need be. If desired, garnish with more Cool Whip, or chocolate or caramel drizzle. Store in the fridge.
OM NOM NOM!
Bready or Not: Chocolate Oreo Cake
Let’s finish off Cake Month with a cake of chocolate wonder, shall we?
I made this while visiting my parents’ house for the 4th of July. My brother’s birthday was in June and I let him pick the recipe for me to try. I prepared all of the dry ingredients beforehand and toted them to California.
I think he chose pretty well. This actually reminded me of how our local Savemart bakery used to make their Oreo Cake back in the late ’80s. This is heavy duty chocolate with the frosting and all, though the cake layers had a light crumb. It may not be as dense as some cakes, but it’s still a chocolate fist to the face.
I was a little disappointed in the filling layer, though–it wasn’t even visible in the cut cake! Therefore, I modified the ingredients to double the cream and sugar there.
Since I was in my hometown, it was only right that I use local ingredients. I used Rosa Brothers milk–it comes in a glass bottle and everything! Then I had to serve the cake with Superior Dairy chocolate chip ice cream, the best ice cream anywhere. I’ve lived all over the country. I know.
Like most chocolate cakes, this one improved after a day in the fridge.
Yet another reason why chocolate cake is awesome.
Modified from version here.
Chocolate Oreo Cake
Ingredients
For cake:
- 2 cups white sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa sifted
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 10-15 Oreos twisted to separate cookies and reveal cream center
- 15 Oreos chopped directly in half through cookie [for final garnish]
For filling:
- 2/3 cup whipping cream
- 4 tsp confectioners' sugar
- 1/4 tsp vanilla extract
- black Oreo sides crushed
For icing:
- 1/2 cup unsalted butter melted
- 2/3 cup baking cocoa sifted
- 3 cups confectioners' sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
Make the cakes:
- Preheat oven to 350-degrees. Prepare two 9-inch round baking pans by applying nonstick spray, lining with parchment, and then spraying again.
- Set 5-8 Oreo halves down in each pan. These will be the cream sides, with the cream facing up. Set the black halves aside to be used in the filling.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla; beat on medium speed for about 2 minutes.
- Stir in the boiling water. The batter will be very thin. Pour it very carefully into the prepared pans. Don't be surprised if the Oreos float around.
- Bake the pans for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool them for 10 minutes; run a knife around the sides to make sure they are loose, then carefully remove the cakes from pans. Set them on wire racks and remove the parchment from the tops. Let the cakes completely cool.
To make the filling:
- Beat together the cream, sugar and vanilla until they form stiff peaks. Gently fold in the cookie crumbs.
- Set up the bottom layer of the cake on the serving dish. Depending on consistency, pipe the filling onto the cake or spread it on with a spatula.
- Set the top layer in place. If need be, trim the sides of the cake to make them more even.
Make the frosting:
- Melt the butter. Mix in the cocoa. Alternately beat in the powdered sugar, milk, and vanilla. Add small amounts of milk until it reaches spreading consistency.
- Frost the cake around the top and sides. Apply the remaining halved Oreos around the bottom and the top; add any sliced-off cake crumbs as well.
Store the cake in the fridge, covered by a dome, foil, or wrap. Like most chocolate cakes, it actually tastes better after the first day. It can also be frozen in slices.
OM NOM NOM!
Bready or Not: Oreo Fudge
‘Tis the season. The season when I am keenly aware that air conditioning is the greatest invention in the last century.
This also means I’ll be pulling out a lot of non-bake sweet recipes, because 1) the oven makes the house hot, 2) I have a gazillion other things to do than stand in the kitchen for an hour, 3) fudge is awesome.
Some purists say this isn’t kind of fudge isn’t fudge because it’s not made on a stovetop, with a candy thermometer, with the proper animal sacrifices. I say they’re rather silly. All fudge is good and worthy.
This recipe is so easy to throw together. It’s great for potlucks because it makes a ton of fudge. It also keeps well in the fridge.
This is a good time to point out a similar recipe I posted a few years ago–Oreo Bars, featuring three ingredients. Oreos. Marshmallows. Butter. It’s like Rice Krispie Treats, but uses Oreos. Also non-bake, and makes a smaller amount.
Just in case, you know, you’re wanting to make something without chocolate and, uh, healthier.
Tweaked from Shugary Sweets.
Bready or Not: Oreo Fudge
Ingredients
- 3 cups white chocolate chips
- 20 Oreo cookies crushed/chopped/maimed
- 7 oz marshmallow fluff jar
- 14 oz can sweetened condensed milk
- 1 teaspoon clear vanilla extract
Instructions
- Prepare a 9x13 pan by lining it with foil and applying nonstick spray.
- Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast. Stir often.
- When the mix is smooth, add the vanilla extract. Fold in the Oreos.
- Refrigerate 3 hours until firm. Cut into bite size pieces. Keep stored in fridge.
OM NOM NOM.
