A favorite of mine that I learned how to make a few years back via the internet. Looking through various recipes, compiling the various similar ingredients and techniques, and tinkering until I found a way that works. It's actually nice because I don't have to use the oven to make it, and the ingredients are simple and easy as all get out.
You'll Need The Following;
A few notes - the Oreos can be any flavor you like. I chose chocolate over regular because it makes the flavor extra chocolate-y. 1/2 pint is about equal to 1 cup, but since I only buy as much as I'm going to use in a planned recipe 1/2 pint works just fine. 8oz is the standard size for cream cheese blocks in the US, and the bag of chocolate shown is 10oz when full and it's just the standard bag of Wilton brand chocolate disks for baking that come in all kinds of colors and flavors. My only regret is that I didn't have any pumpkin spice flavored ones left and the shown bag of salted caramel hot chocolate was only half full so I had to substitute in my other bag of white chocolate ones to make up for it so the flavor isn't as strong as I'd like ):
Since this is a no bake recipe that means no preheating your oven! Instead, your first step needs to be heating your chocolate until it's melted enough to mix and be smooth. Then set it aside to cool a bit and crumble your Oreos.
It'd help if you have a food processor or some kind of blender but if all you have is your hands just scrape the filling out separate from the cookies, put the filling in as is and crumble the cookies as best you can.
Then melt your butter and add it to the crumbled cookies and frosting. Using a hand mixer or spoon to get them nice and mixed up like shown. It'll probably look like dirt, but that's okay!
Line a small-ish pan with tin foil (or spray it very well) and put your mixture of Oreos and butter in the bottom and shove it in the freezer.
Get two bowls. In one mix up all the heavy cream with 1/4 cup powdered sugar until you can put a finger through it as shown in the bowl on the right and it won't collapse on itself.
In the other bowl mix together the vanilla, remaining powdered sugar, chocolate, cream cheese and sour cream until it's well mixed like the bowl on the left. If your heavy cream and sugar holds up until this point it's good, if not whip it some more and let it sit a few minutes to make sure it'll hold.
Once that's done go ahead and mix the two bowls together. If you're using straight up milk or dark chocolate the color will be darker than that, mine's light because the chocolate I used was half a lighter brown anyway and half white. If you use white chocolate entirely and really want to enhance the colors you can use food coloring, but I wouldn't try it with brown chocolate because the color will be awful. Trust me I know.
Take your pan with the Oreo and butter crust out of the freezer and put the mixture on top of it. Then shove that in the fridge for at least 4 hours before slicing, though I prefer overnight.
Each slice can be decked out the way you like it too - a dollop of whipped cream, a chocolate drizzle, some candy shards, whatever. I really love this with crushed Butterfingers bar or peanutbutter cups on top along with chocolate or caramel sauce. I even once made these with a caramel flavored chocolate and topped them with home made caramel sauce and it was amazing. So do it how you like, there's no wrong way at all :)
Banner was made by me in Photoshop. All other pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!
If you like this content resteems, upvotes and comments are much appreciated.
