Jersey Girl, Texan Heart: Peppermint Oreo Brownies
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Peppermint Oreo Brownies

5:00 AM








Ingredients

Brownie Base:
  • 1 cup unsalted butter, softened
  • ¾ cup of Sugar (will try using ½ cup next time because it’s still too sweet)
  • ½ teaspoon salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 10 candy cane oreos, crushed
  • 1 semi sweet morsel cup

Topping:
  • 1 can of sweetened condensed milk (14oz)
  • 2 tablespoons unsalted butter
  • 4 crushed candy canes
  • 1 Hersey Candy Cane Bar

Instructions:
  1. Beat butter and sugar until creamy using a mixer.  Add in salt, eggs, and vanilla.  Slowly add flour, baking soda and cocoa, until combined completely.  Add in crushed Oreos and morsels.  The batter will be extremely thick and sticky so you will have to get your hands dirty and maneuver it around the baking sheet (hence why you can see little finger marks in my before baking picture).
  2. Use a 15x10x1 baking sheet (mine was slightly off but close enough).  Bake in a 375 degree oven for 15-20 minutes depending on your oven.
  3. While you are baking heat the condensed milk, butter in a small saucepan on medium heat.  Stirring constantly with a whisk add the chocolate bar to the mixture.  Remove from heat and stir until smooth, about 2 minutes.
  4. Pour over cooked cookie bars right when they are out of the oven and sprinkle immediately with the crushed candy canes.  Allow to cool.

Recipe originally found at Shugary Sweets, however I’ve altered it to fit my own taste buds.

Please note that if you look at the Shugary Sweets picture the condensed milk topping is white, mine turned out a pinkish due to the Hershey Peppermint Bar having red peppermints that when melted turned pink when mixed with the white.

   

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