No Bake Cookies and Cream Bars
Hello everyone! I’ve missed you all. Life has gotten extremely crazy, but don’t fear, I’m still baking, cooking, and drinking my experiments. I promise that you’ll see more of me, but as you know, I have been busy getting ready for my first full-time teaching job. If you follow me on IG, you know that I haven’t quite given up my Starbucks gig either! I worked this morning. All I’m going to say is have mercy on your favorite Starbucks baristas. We do the best job we can when there are lines in Drive Thru and the lobby.
During the past two weeks, I have attended several professional development sessions about technology, teacher training, and professional learning communities. My head is still spinning from all of the information that has been thrown at me during these past few weeks. My summer ended back in the beginning of August when I entered a classroom that needed serious TLC.
The classroom that was assigned to me was inhabited by the same teacher for thirty years! Students had graffitied his desk and several of the walls. The custodians were an immense help; they painted the walls and my desk. Trust me when I say that the entire room was cleaned with lysol wipes and my mental toughness. I really should have taken “before” pictures. I think you would’ve all gotten a kick out of how eclectic the room was. My classroom is now smelling wonderful and is such a welcoming environment. Some of the students who were in the same classroom last year didn’t realize that it was the same room! That’s how different it looks…in a good way.
My first day of classes was on Thursday, and it was such a nerve-wracking experience. Luckily, my students were kind, patient, and outgoing. I’m really looking forward to this new adventure although I know at times it will be scary, frustrating, and overwhelming. I’m trying to be optimistic and view this year as a learning experience.
Now that I’ve blabbed on about my last couple of weeks, I’m going to share with you my new favorite dessert bars. The idea for them struck me when I was making some “no bake peanut butter bars”. I thought, “Oh my goodness…I could totally alter this recipe and make an Oreo bar.” I experimented and to my surprise, they came out even better than I had hoped. Creamy, chocolatey, and a perfect balance of white chocolate and milk chocolate.
- 1 box Oreos (or any chocolate cream cookie)
- 3/4 cup Hershey's chocolate spread
- 1/2 cup confectioner's sugar
- 1-1/2 stick butter (softened)
- 1 bag white chocolate chips
- extra cookies for topping
- Remove the cream center from each of the cookie sandwiches. You will only need the chocolate cookies for this recipe. After you have empty the creams from all of the cookies, place cookies into food processor and pulse until cookies become crumbs.
- In a large mixing bowl, beat butter until creamy. Slowly add chocolate spread into the butter and beat until smooth. Add cookie crumbs and confectioner's sugar into the same bowl and beat until mixture becomes a wet dough consistency.
- Transfer cookie dough into a 9x13 baking pan. Press firmly into the bottom of the pan.
- Empty white chocolate chips into a microwave safe bowl and heat for three minutes in microwave or until chocolate melts. When chips have melted, stir with spoon and spread white chocolate on top of the cookie dough mixture. Crush Oreos into white chocolate and place pan in refrigerator for 30 minutes.
- After 30 minutes, remove bars from refrigerator and cut into squares. Place bars back into the refrigerator until ready to eat.