3 Amazingly Delicious Oreo Recipes to Satisfy Your Sweet Addiction
You know how you literally can't stop yourself from eating at least half a sleeve of Oreo cookies at any given time? Well, good news -- it's totally not your fault. Science said so! According to a new study, Oreos are actually MORE addictive than cocaine or heroin. Yup. It's true. SCIENCE.
So, taking this new information into account, there's really no reason to ever try and stop eating Oreos, is there? I mean, talk about an exercise in futility. At least one can't really overdose on Oreos -- not technically, anyway. All the more reason to embrace your sweet obsession! Here are 3 amazing Oreo recipes, which, theoretically, could land you in Cookie Rehab ... except you'll never go!
6 cups Rice Krispie cereal
20 Oreos chopped
5 cups mini marshmallows
3 Tbsp. butter
White chocolate drizzle, optional
Spray a 9x13" dish with cooking spray.
In a large bowl, pour measured Rice Krispie cereal.
Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
Add Oreos to Rice Krispie cereal and stir to combine.
In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
Pour melted marshmallows over cereal and Oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
Let sit until completely cooled. NOTE: When the rice krispie treats cool, drizzle with some white chocolate and let it set until it hardened.
24 Oreo cookies (regular variety)
2 tablespoons unsalted butter, melted
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
1/3 cup sour cream
1 1/2 teaspoons pure vanilla extract
15 Triple Double Oreo cookies, coarsely chopped (you can you regular as well)
Preheat oven to 325°F;. Line an 8x8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create "handles."
Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).
While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.
Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.
1 package Golden Oreos or Regular Oreos, finely crushed (about 4.5 cups)
1 package (8 oz) cream cheese, softened
2 Ghirardelli White Chocolate or Semi-Sweet Chocolate Baking Bars (8 oz total)
Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Chop up Oreos finely in a food processor or blender. Mix the crumbs together with the cream cheese until well combined.
Shape into 40 (1-inch) balls and place onto prepared baking sheet. Freeze for about 30 minutes. (FREEZING the balls is the most important step of this recipe. If they are not mostly frozen, the chocolate will not coat the balls properly.)
Chop up and melt the white chocolate bars according to the package directions. Dip the balls into chocolate and immediately top with sprinkles. Place back onto prepared baking sheet and refrigerate for at least 20 minutes so the chocolate sets.
Do you love Oreos?