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OhMyFoodness recipe:Oreo &chocolate fudge butter cookie bars

OhMyFoodness recipe:Oreo &chocolate fudge butter cookie bars

Sabine Koning (31) has been at the helm of OhMyFoodness, a blog about cooking and travel, for ten years. Butter and sugar pies make her very happy. “If you dare to go wild in the kitchen, food can be so much fun.” Here you will find her recipe for oreo &chocolate fudge butter cookie bars.

Oreo &Chocolate Fudge Butter Cookie Bars

Sabine:“The most popular recipe in my very first Guilty Pleasures Cookbook I think it must be the chocolate fudge pie. That's a soft, super powerful chocolate cake that anyone can make and that will be on the table in no time. I had to do something with that recipe myself and eventually ended up with this huge guilty pleasure. I combined the soft fudge layer with Oreos and butter cake. It's almost impossible to get more powerful, but oh guys, this is so delicious."

Difficulty:moderate Preparation time:2 hours 40 min

Ingredients (16 cubes)

For the bottom:

  • 1 roll of Oreos (154 g)
  • 50 g butter

For the butter cake:

  • 250 g butter, at room temperature
  • 200 g granulated sugar
  • 250 g flour
  • pinch of salt

For the chocolate fudge:

  • 30 g butter
  • 225 g dark chocolate
  • 1 can of condensed milk (400 g)
  • pinch of salt

Step 1: Preheat the oven to 180°C and grease a 20x20cm square baking tin well. Line the bottom of the baking pan with baking paper.

Step 2: Make the bottom. Melt the butter and finely grind the Oreos in a food processor. Add the cookie crumbs to the melted butter and stir well. Pour the base mix into the butter mold. Spread the mix evenly over the bottom of the butter cake tin and press down with the back of a spoon.

Step 3: For the butter cake, mix the butter with the sugar well. Preferably use an electric mixer for this. Gradually add the flour and mix gently to form a firm dough. Divide the butter cookie dough over the Oreo base; ensure an even layer.

Step 4: Bake the butter cake in the middle of the oven for 20 minutes. Let the cake cool completely.

Step 5: Meanwhile, make the chocolate fudge by melting the butter and chocolate together in a saucepan. Add the condensed milk and a pinch of salt and stir well until smooth.

Step 6: Pour the chocolate fudge onto the butter cake in the baking tin. Place the pan in the fridge for at least 2 hours to allow the fudge to set. Then cut the butter cake into cubes.

Curious about Sabine Koning's lifestyle? You will find these in the October issue of Santé. Want to win her cookbook? Then participate in the giveaway.

Recipe &image:Oh My Foodness – the tastiest comfort food recipes (Fontaine Publishers)