Ingredients with Measurements:
- 1 package of Oreo cookies (14.3 oz)
- 1/2 cup of unsalted butter, melted
- 1 can of sweetened condensed milk (14 oz)
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1/2 cup of mini chocolate chips
Special equipment needed:
- 9x9 inch square baking pan
- Parchment paper
- Food processor
- Hand mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line the baking pan with parchment paper.
3. Crush the Oreo cookies in a food processor until fine crumbs.
4. Add the melted butter to the cookie crumbs and mix until well combined.
5. Press the mixture into the bottom of the prepared pan, using a flat bottomed glass to press it down firmly.
6. Bake the crust for 10 minutes, then remove from the oven and let cool.
7. In a mixing bowl, beat the sweetened condensed milk, heavy cream, powdered sugar, vanilla extract, and salt with a hand mixer until smooth.
8. Fold in the mini chocolate chips.
9. Pour the mixture over the cooled crust and spread it evenly.
10. Crush some more Oreo cookies and sprinkle them on top of the mixture.
11. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
12. Let the Oreo Cubit cool completely before slicing into squares.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
Makes 9-12 servings.
Nutritional information:
Calories: 450
Total Fat: 25g
Saturated Fat: 14g
Cholesterol: 65mg
Sodium: 310mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 41g
Protein: 6g
Substitutions for ingredients:
- You can use regular chocolate chips instead of mini chocolate chips.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the filling mixture.
- You can use different flavors of Oreo cookies, such as mint or peanut butter.
Tips and tricks:
- Make sure to press the crust down firmly to prevent it from crumbling.
- Let the Oreo Cubit cool completely before slicing to get clean cuts.
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the Oreo Cubit in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the Oreo Cubit in the microwave for a few seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Oreo Cubit on a dessert plate with a dollop of whipped cream and a sprinkle of crushed Oreo cookies on top.
Garnishes:
Sprinkle some crushed Oreo cookies on top of the Oreo Cubit before serving.
Pairings:
Serve the Oreo Cubit with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake the Oreo Cubit for a few more minutes until it sets.
Food safety advice:
Make sure to use pasteurized eggs in the recipe to avoid the risk of salmonella.
Food history:
The Oreo cookie was first introduced in 1912 by the National Biscuit Company (Nabisco) and has since become one of the most popular cookies in the world.
Flavor profiles:
The Oreo Cubit is sweet, creamy, and chocolaty with a crunchy Oreo crust.
Serving suggestions:
Serve the Oreo Cubit as a dessert or a sweet snack.
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Taste: Creamy, Sweet, Chocolatey, Crunchy