Triple Layer Cookies and Cream Crunch Bars

One of the blogs I read regularly is How Sweet Eats.  Jessica, the blogger, always has amazingly different dessert and dinner recipes, and her pictures seem to capture all the tastes and textures perfectly.  I sometimes have to refrain from licking the computer screen.

While I check the blog every day, I had yet to try to recreate one of her amazing creations.  Partly because I just can not be trusted with a whole batch of cookies/brownies/breads/etc.  I have zero self control.

When she posted the recipe for her Triple Layer Cookies and Cream Crunch Bars back in March I knew immediately they were a must make, but timing is everything folks, and I needed to be sure I wouldn’t be the only one with access to these gooey, crunchy, chocolately, peanut buttery bars.

They have been on my mind for a full month.  Easter is tomorrow and there is no time like the present.

Triple Layer Cookies and Cream Crunch Bars

From: How Sweet Eats

Brownie batter spread into pan.
Sink in 9 Oreos and bake for 25-30 minutes.
Remaining Oreos
Take out some aggression and crush those babies.
Spread over baked brownie with a 1/2 cup chocolate chips.
Melt remaining chocolate chips with 1/2 cup peanut butter.
Spread over layer bars.
Refridgerate 2 hours.
Ingredients:
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 cups chocolate chips
  • 1/2 cup peanut butter
  • 20 Oreo cookies
  • Preheat oven to 350.
  • Butter and flour an 8 x 8 cake pan.

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.

Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving.

Let brownies sit at room temperature for 15 minutes before cutting.

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