Monday, November 11, 2013
Sister M saved room the entire time for the dessert course while soon-to-be brother M filled his plate with cheese, smiling the whole way! If you knew soon-to-be brother M, you would know that him smiling, while EATING, is something miraculous in and of itself! I knew that everyone would be full but since we were all heading to Mom's later to watch them open their gifts, I wanted to make something that people could snack on. As if three fondues wasn't enough for everyone!
It's a big joke that M&M are opposites with lots of foods. My sister loves, loves, loves, absolutely loves, chocolate. Her fiance will only eat vanilla. So when I was focused on something to bring to their "post-engagement party", I knew these were the perfect thing - a little chocolate, a little vanilla, fudgy but not dense, and sweet but not overly so. The perfect harmonious way to celebrate their engagement party!
Serves: 12 (9x13 pan)
1 box (15.5 ounces) Oreos, divided
8 ounces salted butter (1 stick), melted
12 ounces white chocolate chips, divided
1 1/2 cups sugar
2 teaspoons vanilla extract
2 1/4 cups flour
Preheat the oven to 325 degrees F. Line a 9x13 inch pan with aluminum foil. Place 28 cookies in a large food processor. Process until they are fine crumbs. Drizzle half of the butter over the crumbs and pulse until the mixture is evenly moist. Press the cookie crumbs evenly into the bottom of the foiled 9x13 pan. Set aside.
Meanwhile, add 8 ounces of white chocolate chips to the remaining melted butter. Microwave for 30 seconds in a shallow microwave-safe bowl and stir until smooth. Set aside. In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk the white chocolate into the mixture and then stir the flour in until it is just incorporated. Roughly chop the remaining Oreos in the box and fold in with remaining white chocolate chips. Carefully and evenly drizzle the batter over the Oreo crumbs. Bake for about 40-50 minutes until light brown at the edges, and a toothpick comes out with moist crumbs. Cool completely at room temperature. Cut into small triangles and serve Or, store in an airtight container for 3-5 days
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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