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HO.
LEE.
Cow.
These babies are good.
In a rich, chocolaty, gooey, slightly salted, crunchy, sweet,
toasted marshmallow, heavenly bliss kind of way.
That. Is a lot of ways to be good, isn’t it.
Don’t you wish someone would say that many nice things about you, and how you are so good, baby?
There sure are a lot of you out there who make my day on a regular basis by commenting on this little ol’ blog.
I love reading your comments.
Seriously.
They put a big old smile on my face. I read every last one of them.
Some commenting “standards”….
Some commenting “standards”….
Patti and Patti (both frequent and lovely)
Kim McCann, and Amy,
to mention just a few.Thank you.
For being so dear and kind and for leaving
your sweetness right here for me to read.
And to you silent regulars…
I so appreciate you stopping by to read my ramblings.
It means a lot.
Love ya all.
to mention just a few.Thank you.
For being so dear and kind and for leaving
your sweetness right here for me to read.
And to you silent regulars…
I so appreciate you stopping by to read my ramblings.
It means a lot.
Love ya all.
1. Make your crust! Pour your oreos into a small (or large, if you have one) food processor and grind them up into crumbs. My small food processor can do about 15 at a time, so I did three batches.
2. Melt your butter in a small mixing bowl. Add the oreo crumbs to the butter, stir them all together until well combined.
3. Spray a 9×13 pan with cooking spray and then press the cookie crumbs into the pan and vwalla. A crust is born. Easiest birth I have yet to witness.
3. Heat up a large skillet over medium high heat. Pour in 1 T olive oil. When the oil is hot (should take about 15 seconds) add your pecans and sprinkle them with a bit of salt.
4. Let them toast for about 5 minutes, stirring every so often. Don’t let them burn, just allow them to get a little darker in color.
Now for the chips, just look at those beautiful pieces of chocolate. “Hello beautiful…. how was your night….” (My life is just one country song after another. I’m sure you feel the same.)
4. Sprinkle the milk chocolate chips evenly over the crust.
Then the white….
followed by the semi sweet. What a lovely trio.
5. Sprinkle on the marshmallows
followed by the toasted and every so slightly salted pecans.
Hello, beautiful and magical binding liquid of the universe. Just a word of caution to you readers. Don’t you dare take a little taste of this baby plain. Seriously. If you do, every time you look at it sitting on the shelf you will have thoughts like….”What could I make with that good lookin can of SCM today. I’ve just got to have a little lick, or a spoon full. Maybe I’ll just eat it for lunch.” I cannot be responsible for this kind of behavior. I wash my hands of it. Taste it plain, at your own risk.
6. Carefully drizzle the sweetened condensed milk over the top of your confection. Let it get down into all of the cracks.
Like this…
7. Bake this beauty at 350 degrees for approximately 30 minutes, or until you can see that it is bubbling slightly.
8. Cool to room temperature. Cut them carefully with a sharp knife and serve.
ENJOY!!!!!
Ingredients
- 45 oreos (3 sleeves, or one regular package)
- 1/2 C butter (1 stick) melted
- 3/4 C milk chocolate chips
- 3/4 C white chocolate chips
- 3/4 C semi sweet chocolate chips
- 3 C mini marshmallows
- 3/4 C pecan pieces
- 1 T olive oil
- salt
- 1 14 oz can sweetened condensed milk
Instructions
1. Make your crust! Pour your Oreos into a small (or large, if you have one) food processor and grind them up into crumbs. My small food processor can do about 15 at a time, so I did three batches.
2. Melt your butter in a small mixing bowl. Add the Oreo crumbs to the butter, stir them all together until well combined.
3. Spray a 9x13 pan with cooking spray and then press the cookie crumbs into the pan to form the crust.
4. Heat up a large skillet over medium high heat. Pour in 1 T olive oil. When the oil is hot (should take about 15 seconds) add your pecans and sprinkle them with a bit of salt.
5. Let them toast for about 5 minutes, stirring every so often. Don't let them burn, just allow them to get a little darker in color.
6. Sprinkle the milk chocolate chips evenly over the crust, then the white followed by the semi sweet. What a lovely trio.
7. Sprinkle on the marshmallows followed by the toasted pecans.
8. Carefully drizzle the sweetened condensed milk over the top of your confection. Let it get down into all of the cracks.
9. Bake this beauty at 350 degrees for approximately 30 minutes, or until you can see that it is bubbling slightly.
10. Cool to room temperature. Cut them carefully with a sharp knife and serve.
Notes
These bars need to be given some time to cool, and set up. They are best made several hours before serving. They are also super rich, you can cut them into tiny pieces if you so choose.
Recipe from my sweet sister in law Cynthia Gull
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