Triple Layer Cookies and Cream Crunch Bars
½ cups Butter, At Room Temperature
1-½ cup Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
3 Tablespoons Cocoa Powder
1-¼ cup All-purpose Flour
¼ teaspoons Salt
2 cups Chocolate Chips, Divided Use
20 whole Oreo Cookies, Divided Use
½ cups Peanut Butter
Preheat oven to 350F.
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 of the chocolate chips.
Spread into the 8 x 8 pan. Sink 9 whole Oreo cookies into the batter and press down gently to submerge. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a Zip lock bag.
When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and the crushed Oreos. Place back in the oven for about 2-3 minutes.
During this time, melt remaining chocolate chips and peanut butter together. You can do this in a saucepan over low heat or in the microwave in 30 second bursts, making sure to stir between bursts and stop as soon as it’s melted 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!