If you need a fast chocolate fix, I have the recipe for you.
This uses cake mix as a base for decadent brownies. If you don’t have caramels, chop up some candy bars. Use full-size Oreos or break up some other kind of cookies. Just let caramel and chocolate, in some form, get cozy.
After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.
These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.
This is a Bready or Not Original, too. I modified it from my Golden Oreo Cake Batter Blondies.
Bready or Not: Oreo and Caramel Cake Batter Brownies
Use cake mix as a base to create quick, chewy brownies! Customize with whatever chocolate or candy you have handy, but you can’t go wrong with caramel and Oreos. A Bready or Not Original.
- 1 box devil's food cake mix
- 1 teaspoon espresso powder, optional but awesome
- 1/4 cup canola oil
- 1 egg, room temperature
- 1/2 cup milk or half & half
- 1 cup chocolate chips
- 1/2 bag Caramel Bits or chopped caramel, about 5 ounces
- 1 8-ounce bag Mini Oreos (or chopped Oreos), some reserved for top
Preheat oven to 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
Combine first three ingredients in a large bowl. Add egg and milk. Fold in the chocolate chips, caramel pieces, and Mini Oreos.
Pour into prepared baking pan. Add the reserved Oreos on top. Bake for 20 minutes, or it until passes the toothpick test.
Allow to set for at least 30 minutes before cutting into squares.
OM NOM NOM!
Here’s a no-bake, super-easy pudding pie that perfect for summer.
You can go hardcore with this and make your Oreo crust from scratch. Me? I’ve done that before, but honestly, I prefer the store version for both taste and ease of use.
The chocolate flavor here is great because it’s neither weak nor strong. If you want to amp it up, heck, that’s easy to do with more chocolate topping. When I made this for my folks, my brother thought it was even better with dulce de leche added to individual slices. It made it taste kinda like a Twix with that caramel-chocolate thing going.
I used mini Oreos for everything in this recipe. They chop up easily to throw in and I can often get them on sale for about a buck. Plus, my son loves eating the leftovers!
This is the perfect pie for a potluck or to stash in the fridge to slice up and cool off on a hot summer day.
Modified from Inside Bru Crew Life.
Bready or Not: Cookies and Cream Chocolate Pie
A quick no-bake pudding pie with a mild chocolate flavor.
- 1 Oreo pie shell (store bought or homemade)
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 3 cups Cool Whip, divided
- 2/3 cup Oreo cookie chunks
- 1 - 3.9 ounce box instant chocolate fudge pudding mix
- 1 cup chocolate milk
- 10-15 mini Oreo cookies
- squirt bottle hot fudge or dulce de leche topping (optional)
Set out the Oreo crumb pie shell so it is ready to be filled.
Beat the cream cheese and powdered sugar together and fold in about 1/2 cup of Cool Whip. Stir in the Oreo chunks. Spread everything in the bottom of the crust.
Using the same bowl or a new one, whisk together the pudding mix and chocolate milk. Fold in 1 cup of Cool Whip. Spread this as your second layer.
Top off the pie with the remaining Cool Whip. Add mini Oreos around the edge or even crumble some for the top, if you wish. If you have squirt bottles of chocolate or dulce de leche, add some swirls or cross-hatching to the top.
Chill pie at least two hours before serving. Keep refrigerated thereafter.
OM NOM NOM!
This week, as I dash off to WorldCon, I share a re-do of a Biscoff Oreo Blondies recipe I first featured on my LiveJournal back in 2013. I modified it from the original Peanut Butter Oreo Blondies at Crepes of Wrath.
But this time when I made it, I modified it more. MORE OREOS. MORE CHOCOLATE CHIPS. MORE HAPPINESS.
I love Biscoff spread (also known as Speculoos at Trader Joe’s). It’s crack in a jar. If you’re not familiar with it, it’s cookie butter: yes, really, the consistency of a nut butter, but made of cookies.
Yeah. This is not health food. It ain’t gluten-free, either.
If it’s paleo, I want to join that tribe.
If you don’t like Biscoff (BLASPHEMER! BEGONE!) or can’t find it (though it’s at a lot of Wal-marts, Targets, and World Markets), you can substitute nut butter for this recipe, too. Not the natural type, though. You want it moister.
Oh yeah. I used Double-Stuf Oreos, too. Because those are the best kind.
The end result is a luscious, thick, chewy bar that’s like a cookie on steroids. Cookie butter does that to baked goods. It’s magic.
Mix up the add-ins if you want. Use dark chocolate. Use different kinds of Oreos or different cookies all together.
Live dangerously. And scrape clean that Biscoff jar when it’s empty.
Bready or Not: Biscoff Oreo Blondies (Redux)
Luscious, chewy bars. The baked-in cookie butter complements the smooth chocolate chips and the crunch of Oreos! An all-time favorite of Bready or Not.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2/3 cup Biscoff or Speculoos spread
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups roughly crushed Oreos
- 1 cup chocolate chips
Preheat your oven to 350-degrees. Line a 9x13 pan with aluminum foil or parchment and apply nonstick spray.
Whisk together your flour, baking powder, and baking soda. Set aside.
In a large bowl, beat together the sugars and melted butter. Add cookie butter and mix to combine. Add in the eggs, one at a time, beating after each addition, then the vanilla extract. Gradually add in the flour mixture, mixing until just moistened. The dough will be very thick. Fold in most of the Oreos and chocolate chips; save some to make the top pretty, if you want.
Press the thick dough into the pan as evenly as possible. Press in the remaining Oreos and chips.
Bake for 24-30 minutes, until the blondies are lightly golden and set.
Allow them to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week, if they last that long.
OM NOM NOM!
A picture is worth a thousand words, right?
The original version at Mom on Time Out looked pretty darn amazing to start, but as usual I decided to improve something by adding 1) Biscoff spread, and 2) Oreos.
These things will blow your mind and your waistline. Imagine dense bricks of caramel and goodness. I stored these in the fridge–because I live in Arizona and even at room temp chocolate goes too soft–and to my surprise, these bars didn’t harden. Nope. Even chilled, they were chewy and amazing. The Biscoff probably helped with the soft and chewy aspect.
Of course, you can also make this using any nut butter instead of the Biscoff spread, or substitute another cookie for the Oreos. Mix it up. So many things pair well with a thick layer of caramel.
Make these. You know you want to.
Modified from Mom on Time Out.
Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars
Dense, chewy bricks with a thick layer of caramel in the middle. A calorie bomb of sweet perfection.
- Caramel Filling
- 11 oz bag caramels (Caramel Bits work well)
- 14 oz can sweetened condensed milk
- 4 Tbsp butter
- Cookie Dough
- 1 1/2 sticks (3/4 cups) unsalted butter
- 2 cups light brown sugar
- 1/2 cup creamy Biscoff spread (or nut butter)
- 2 eggs, room temperature
- 1 Tbsp vanilla extract
- 2 cups flour
- 1 cup old fashioned (rolled) oats
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 2 cups chopped Oreos (about 1/3 of package, a little over 1 row)
Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.
Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.
In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.
Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.
Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.
Bake for 28-32 minutes. Cool completely and then cut into bars.
OM NOM NOM!
This super-easy pie comes together in minutes and is all things fluffy, chocolately, and delicious.
I love to bake, but when company’s coming and I’m already cooking meals AND juggling writing deadlines, a fancy cake or pie ain’t gonna happen. No-bake is the way to go. That way I can even make it the day before and I know it will keep just fine–and even improve in flavor.
This pie is really easy to tweak. I added mini Oreos, but you can throw any kind of cookie or candy bar in there… or keep it smooth and add nothing at all.
One concern I had was that this would taste like cheesecake. My family isn’t into cheesecake. The cream cheese here adds a lot of texture and richness, but the clear flavor is that of chocolate. Which meant… shhh… people didn’t know the cream cheese was in there.
It’ll be our secret.
Modified from German Sweet Chocolate Pie at Let’s Dish.
Bready or Not: No Bake Chocolate Pie
A simple, no-bake chocolate pie that’s easily customized to your liking.
- 4 ounces Baker’s German Sweet or Semi Sweet Chocolate
- 1/3 cup milk, cream, or half & half
- 2 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) Cool Whip topping, thawed (Reduced Fat worked fine)
- 1 graham cracker or chocolate pie crust
- 4 ounces mini Oreos, chopped (or other cookies or candy)
Heat chocolate and 2 tablespoons of the milk in a small saucepan over low heat, stirring frequently until chocolate is melted. Remove from heat.
In a large bowl, beat together the sugar and cream cheese. Add the rest of the milk, and the cooled chocolate mixture. Beat until smooth.
Fold in whipped topping and until the colors are blended. Add in the cookie chunks. Spoon into the premade cookie crust.
Freeze the pie until firm, about 4 hours, or in the fridge overnight. Thaw at room temperature for a short while before serving, if need be. If desired, garnish with more Cool Whip, or chocolate or caramel drizzle. Store in the fridge.
OM NOM NOM!
- Preparation time: 20 minutes
- Cook time: 15 minutes
- Total time: 4.5 hours
Let’s finish off Cake Month with a cake of chocolate wonder, shall we?
I made this while visiting my parents’ house for the 4th of July. My brother’s birthday was in June and I let him pick the recipe for me to try. I prepared all of the dry ingredients beforehand and toted them to California.
I think he chose pretty well. This actually reminded me of how our local Savemart bakery used to make their Oreo Cake back in the late ’80s. This is heavy duty chocolate with the frosting and all, though the cake layers had a light crumb. It may not be as dense as some cakes, but it’s still a chocolate fist to the face.
I was a little disappointed in the filling layer, though–it wasn’t even visible in the cut cake! Therefore, I modified the ingredients to double the cream and sugar there.
Since I was in my hometown, it was only right that I use local ingredients. I used Rosa Brothers milk–it comes in a glass bottle and everything! Then I had to serve the cake with Superior Dairy chocolate chip ice cream, the best ice cream anywhere. I’ve lived all over the country. I know.
Like most chocolate cakes, this one improved after a day in the fridge.
Yet another reason why chocolate cake is awesome.
Modified from version here.
Chocolate Oreo Cake
- For cake:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa, sifted
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 10-15 Oreos twisted to separate cookies and reveal cream center
- 15 Oreos, chopped directly in half through cookie [for final garnish]
- For filling:
- 2/3 cup whipping cream
- 4 tsp powdered sugar
- 1/4 tsp vanilla extract
- black Oreo sides, crushed
- For icing:
- 1/2 cup (1 stick) butter, melted
- 2/3 cup baking cocoa, sifted
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
!Make the cakes:
Preheat oven to 350-degrees. Prepare two 9-inch round baking pans by applying nonstick spray, lining with parchment, and then spraying again.
Set 5-8 Oreo halves down in each pan. These will be the cream sides, with the cream facing up. Set the black halves aside to be used in the filling.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and vanilla; beat on medium speed for about 2 minutes.
Stir in the boiling water. The batter will be very thin. Pour it very carefully into the prepared pans. Don't be surprised if the Oreos float around.
Bake the pans for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool them for 10 minutes; run a knife around the sides to make sure they are loose, then carefully remove the cakes from pans. Set them on wire racks and remove the parchment from the tops. Let the cakes completely cool.
!To make the filling:
Beat together the cream, sugar and vanilla until they form stiff peaks. Gently fold in the cookie crumbs.
Set up the bottom layer of the cake on the serving dish. Depending on consistency, pipe the filling onto the cake or spread it on with a spatula.
Set the top layer in place. If need be, trim the sides of the cake to make them more even.
!Make the frosting:
Melt the butter. Mix in the cocoa. Alternately beat in the powdered sugar, milk, and vanilla. Add small amounts of milk until it reaches spreading consistency.
Frost the cake around the top and sides. Apply the remaining halved Oreos around the bottom and the top; add any sliced-off cake crumbs as well.
!Store the cake in the fridge, covered by a dome, foil, or wrap. Like most chocolate cakes, it actually tastes better after the first day. It can also be frozen in slices.
!OM NOM NOM!