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
- 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.