Pictures are mine.
Step 1: Gather Your Materials/ingredients
- 1 package of normal Oreo cookies (about 36)
- 1 package (12oz) of mini semi sweet chocolate chips
-1 package (12oz) of Guittard milk chocolate chips
-1 cup (½ pint) of heavy whipping cream
-1 box of red velvet cake mix (18.25 oz)
-1 cup of butter, divided
-9x13 baking dish
-Tin foil (about 9x13)
-Gallon sized Ziploc Bag
Step 2: Preheat the Oven 350 Degrees
Step 3: Line a 9x13 Inch Pan With Tin Foil and Cooking Spray
Step 4: Brownie Layer
-Put the red velvet cake mix in a medium sized bowl
-Add 2 eggs and ½ cup of melted butter
Beat until smooth, then pour the brownie mix into the pan. Bake at 350 F for 15-18 minutes. You DO NOT want to overcook these, they will full set as they cool. Cook them until the edges are crackly.
Step 5: Oreo Layer
Put 36 Oreos (entire package) into a gallon sized ziploc bag. Make sure it is sealed tight.
Crush them!!!! You can whack them on the table, use a pin roller, etc. Whatever gets them into fine crumbs.
-Once into fine crumbs put into a medium sized bowl
-Pour the other ½ cup of melted butter into the oreos
-Stir until the butter and oreos are thoroughly combined
-Pour them on top of the brownies (leave in same pan!!)
-Smooth them atop, making an even layer. Gently press down
Step 6: Chocolate Layer
-Now bring 1 cup of heavy whipping cream to a low boil
-Pour heavy whipping cream into a bowl and pour 1 bag (about 1.5 cups) of Guittard milk chocolate chips into it.
-Let it sit for 5 minutes
-After 5 minutes then whisk together until smooth
-Then immediately pour over the oreo layer!
-Finally take the entire bag of mini chocolate chips and top the fresh chocolate layer, make sure to evenly space them
Step 7: Final Steps
-Refrigerate for at least 30-45 minutes. Then cut into bars and serve as desired.
-For storage you can either store it in an airtight container at room temperature or in the refrigerator. From personal experience I recommend them to be stored in the refrigerator.