Oreo Bars

By lorik

Ingredients

• 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
• 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
• 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
• 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
• 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
• 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
• 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
• 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
• 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
• 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
• 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
• 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
• 2/3 2/3 2/3 cup (135 grams) granulated sugar
• 2/3 2/3 2/3 cup (135 grams) granulated sugar
• 2/3 2/3 2/3 cup (135 grams) granulated sugar
• 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)
• 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)
• 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)

Details

Adapted from food52.com

Preparation

Step 1

For crust: Melt 1/2 stick butter (4 tablespoons) in a bowl. Crush the Oreo cookies into fine crumbs with a little texture. (For ease, place the cookies in a zipper-lock bag, seal, and then crush with a rolling pin. Turn the bag inside-out to scrape out all of the crumbs.) Mix the Oreo crumbs with the melted butter in a 9x13x2 inch pan (I've always used a Pyrex), and press them evenly into the bottom. Cover the pan and freeze until the crust is set, about 30 minutes.

For filling: Let the ice cream soften a bit on the counter until it's spreadable. Evenly spread it over the Oreo crust. Cover the pan and return to the freezer for about an hour to set the ice cream.

For fudge topping: Combine the remaining stick of butter (8 tablespoons), chocolate, sugar, and evaporated milk in a saucepan. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool completely. (If in a hurry, set the saucepan in a ice bath to speed up the cooling process, stirring several times and scraping down the sides of the bowl.) Working quickly, pour the fudge evenly over the ice cream, covering as much as possible, then spread with a knife to distribute the fudge in a smooth, even layer. Cover the pan and return to the freezer for another hour.

When ready to serve, let the Oreo dessert sit on the counter for about 5 minutes to take the chill off (and make cutting easier), then cut into squares and serve. Tightly covered, it'll keep well in the freezer for several weeks.