Oreo Candy Bars
Oreo cookie base, topped with a cream filling and dark chocolate ganache, fully dipped in dark chocolate.
Equipment
- 2 12 x 17 sheet pans
- oven
- mixer
- microwave
- 2 large glass bowls one for ganache and one for dipping bars
- dipping fork
- ruler
Ingredients
Oreo Cookie Base
- 530 grams oreo cookie crumbs (NOT CRUSHED OREOS)
- 100 grams flour
- 150 grams sugar
- 3 grams salt
- 113 grams butter, cold cut into cubes
- 3 grams vanilla
Cream Filling
- 360 grams vegetable shortening (plain Crisco)
- 907 grams powdered sugar
- 5 grams vanilla
- 300 grams crushed oreo cookies
Ganache
- 325 grams Dark Chocolate
- 125 grams heavy cream
- 50 grams corn syrup
Chocolate for Dipping
- 2 lbs tempered dark chocolate
- 8 ounces white chocolate or candy coating for drizzle
- 100 grams crushed oreo wafer cookies (no cream filling)
Instructions
Oreo Cookie Base
- Preheat oven to 350F. Prepare a 12 X 17" sheet pan with parchment paper. Leave a 3" overhang on the short sides.
- In a stand mixer, combine oreo cookie crumbs, flour, sugar, and salt.
- Add butter and mix on low for one minute.
- Add vanilla. Mix on low-medium until a dough forms.
- Press dough tightly into sheet pan.
- Bake at 350F for 20 minutes. Cool completely.
Cream Filling
- Prepare a 12 X 17 " sheet pan with parchment paper. Leave a 3" overhang on short sides.
- Cream shortening in stand mixer on low for 30 seconds.
- Slowly add in powdered sugar.
- Add vanilla.
- Pour out filling on a large sheet of parchment paper. Fold in crushed oreos.
- Press cream filling tightly into prepared 12 x 17 sheet pan.
- Refrigerate until firm.
- Remove from refrigerator. Set up your workspace with the cooled shortbread and cream filling layers.
- Melt 300 grams of chocolate or confectionery coating. Apply it to shortbread.
- Place the cream layer on the shortbread layer. This is done by turning the entire layer upside down and lining it up with the shortbread. Once it is on top, press down slightly and remove parchment paper.
Ganache
- Heat milk and corn syrup in microwave for 75 seconds.
- Pour over dark chocolate. Let sit for one minute, undisturbed.
- Stirring slowly, stir mix until ganache forms.
- Spread in even layer over cream filling. Let set up completely before cutting.
Cutting, Dipping, Decorating
- Cut bars into 1" x 3" rectangles.
- Bottom the bars in chocolate and place on parchment paper. After the bottoms are set up, run a sharp paring knife along the sides to clean up the edges before proceeding with fully dipping.
- Dip in dark chocolate. Drizzle with white chocolate drizzle and sprinkle with cookie crumbs if desired.
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