O-R-E-O

I didn't realize when I made these homemade Oreos that Annie had already made and blogged them too! Let me just be a second witness that they are delicious. I think they're even better than Nabisco.

I guess I just couldn't get enough of Oreos though because I also recently made these:
Make them, try them and I dare you to just eat one. They are so rich, so chocolatey, and SO easy! This is a new favorite and I'm thinking next time I'm going to get some of those spring Oreos and then swap the chocolate chips that are sprinkled on the top for Easter m&m's.

Oreo Fudge Bars
1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup semi-sweet chips if you like)
1/2 cup mini chocolate chips (or regular, if you're like me and you don't always have those mini ones in your pantry!)

Preheat oven to 325. Line a 9×13 pan with foil and lightly spray with cooking spray. Set aside 8 Oreo cookies for the toppings.
In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine.
Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.
Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth and spread evenly over the prepared cookie crust.
Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.
Bake for 20-22 minutes oven.
Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars. If you don't, you'll have a fudgy mess on your hands!