Sunday, June 19, 2011

Triple Layer Cookies and Cream Crunch Bars

If you didn't make it out to 520 Swing last night, our special announcement is that the Hot Club of Phoenix is going to play at 520 Swing in August!  They've played at the Albuquerque Lindy Exchange and at Al Moro in Phoenix, so they know just what dancers want.  Todd and I danced to them at the Albuquerque Lindy Exchange and had a great time!  Can't wait to hear them again in August!

And gosh dang, I forgot to take a picture of these crazy awesome and super sweet Triple Layer Cookies and Cream Crunch Bars.  I cut them up into bite-size pieces and brought them to 520 Swing, and when it came time to leave, they were all gone :)  

I do have one strong recommendation: use an 8 x 8 inch pan, or use your 9 x 13 and squish them in real good.  I used a 9 x 13, but I don't think I squished the batter enough.  My bars came out on the harder side, which was fine, but I don't think that's how they're supposed to be.  

Also be very liberal about buttering and flouring your pan.  A mix of the batter being too hard and not enough butter in the pan made these guys insanely hard to pop out of the pan.  I recruited Todd to slice through the bars and shovel them out of the pan ... between Todd's grunting and oreos flying, it was definitely a sight ... =D

Triple Layer Cookies and Cream Crunch Bars

From How Sweet Is
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 9 X 13 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. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!