Dense brownies covered in Oreos, and then a layer of chocolate peanut butter, this is a real rich dessert! I cut mine into 9 pieces, but then ended up chopping those some, as this is an intense dessert to eat that big a piece of, but however much you do eat, you will probably love it!

Ingredients:

• 1/2 cup butter, room temp
• 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, divided (I used a variety, cleaned out the cabinet)
• 1/2 cup peanut butter
• 20 Oreo cookies, divided

Preheat oven to 350. Grease and flour an 8×8″ pan. (Mine might actually be a 9×9″?)

In a large bowl, cream the butter and sugar until fluffy.

Beat in the eggs one at a time.

Add the vanilla, then the cocoa powder.

Add the flour and salt and beat until smooth, then fold in 1/2 cup of the chocolate chips.

Spread batter in the prepared pan. Press 9 Oreos into the surface of the batter, spaced evenly.

Bake for 25-30 minutes, until they pass the toothpick test.

Meanwhile, place the remaining Oreos in a large ziplock and crush them, then add 1/2 chocolate chips to the bag and mix together.

When the brownies are done baking, sprinkle the crushed Oreo/chocolate chip mixture over the top of the brownies, then put back in the oven for 2-3 minutes.

Meanwhile, melt the remaining cup of chocolate together with the peanut butter. Remove the brownies from the oven and spread the melted peanut butter chocolate over the top, making sure to get it in all the spaces between the crushed Oreos to hold everything together.

Refrigerate for at least 2 hours to set, then let sit at room temperature for 15 minutes before slicing and serving.

Cookies and Cream Crunch Bars

From How Sweet Eats.

Ingredients:

• 1/2 cup butter, room temp
• 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, divided
• 1/2 cup peanut butter
• 20 Oreo cookies, divided

Preheat oven to 350. Grease and flour an 8×8″ pan.

In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then the vanilla, then the cocoa powder. Add the flour and salt and beat until smooth, then fold in 1/2 cup of the chocolate chips.

Spread batter in the prepared pan. Press 9 Oreos into the surface of the batter, spaced evenly. Bake for 25-30 minutes, until they pass the toothpick test. Meanwhile, place the remaining Oreos in a large ziplock and crush them, then add 1/2 chocolate chips to the bag and mix together.

When the brownies are done baking, sprinkle the crushed Oreo/chocolate chip mixture over the top of the brownies, then put back in the oven for 2-3 minutes.

Meanwhile, melt the remaining cup of chocolate together with the peanut butter. Remove the brownies from the oven and spread the melted peanut butter chocolate over the top, making sure to get it in all the spaces between the crushed Oreos to hold everything together. Refrigerate for at least 2 hours to set, then let sit at room temperature for 15 minutes before slicing and serving.