Halloween Oreo Chocolate Cookie Bars Recipe 455

Steps:

• Preheat oven to 350°F. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly. Line a 13 x 9-inch baking pan with parchment paper and lightly grease the paper with shortening. This is VERY important to do or your bars are going to stick to the bottom of the pan. Reserve 1 cup oat mixture and press remainder onto bottom of the baking pan. Bake 10 minutes. While the cookie bars are cooking, chop the Halloween Oreos into pieces. After removing from oven, immediately pour sweetened condensed milk evenly over crust. Sprinkle with chocolate and white chocolate chips and top with Oreo pieces. Top with reserved oat mixture; press down firmly. Bake an additional 25 minutes. Topping will be lightly browned. Cool. Cut into bars.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Mix cookies, sweetened condensed milk, chocolate chips, flour, butter, and vanilla together in a large bowl. Fold in coconut. Press mixture into the prepared baking pan.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.

Steps:

• Scrape the creme filling from the cookies into a small bowl and set aside. Transfer the cookies to a food processor and pulse until finely ground, about 20 times. Pulse in the cream cheese, scraping down the sides to evenly mix as needed, until a dough forms, about 15 times. Add 1 tablespoon of the milk if the mixture is too thick (it should be the consistency of a soft sugar cookie dough).
• Transfer the dough to a large sheet of plastic wrap on a work surface. Cover with another large sheet of plastic wrap and roll out with a rolling pin to a 9-by-12-inch rectangle. Set aside.
• Combine the butter with the reserved creme filling in the same food processor and process until smooth, about 30 seconds. Add 1 cup of the confectioners' sugar and process until smooth. Add the remaining 1 cup confectioners' sugar and a pinch of salt and process until smooth. Add the remaining 1 tablespoon milk and process until the buttercream is light and fluffy, about 30 seconds.
• Position the rectangle of dough with a shorter side facing you. Remove the plastic wrap on top and evenly spread the buttercream all the way to the edges on three sides of the rectangle, leaving a 1/2-inch border on the short side opposite you.
• Roll the dough away from you into a log using the plastic wrap to help and place it seam-side down. Tightly wrap with the excess plastic wrap and tie the two ends to tighten the roll. Refrigerate until firm, at least 4 hours, up to overnight.
• When ready to serve, unwrap the roll and transfer to a serving platter.
• Combine the marshmallows with 12 drops of orange gel food coloring in a large microwave-safe bowl and microwave until the marshmallows lose their shape, about 1 minute. Stir well until deflated and evenly colored, then let cool slightly, about 1 minute. Dip fingers (wear disposable gloves for easy cleanup) into the marshmallow mixture and stretch in between your hands until thin and weblike. Stretch and wrap the marshmallow around the roll until the web effect covers it entirely. While the web is still sticky, decorate it with candy gummy spiders. Let stand until firm, about 10 minutes.
• Slice and serve immediately.