Chips Ahoy Oreo | Details And Recipes To Know

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If you are a fan of combinations then these chips ahoy oreo are just the right thing for you. And if you haven’t tried it what are you even doing?

Chips Ahoy Oreo

When sizes collide. Two iconic cookies, one epic frozen dessert! These delicious treats playfully offer a creamy frozen dairy dessert with Oreo cookie crumbs and a sweet creamy frozen dairy dessert with Chips Ahoy. Combined with! Biscuit pieces.

This bulk pack contains 56 snack packs. OREO Golden Sandwich Cookies; Chips Ahoy. Chocolate chip cookie and natter butter sandwich cookie (package may vary)

These treats are iconic. Nothing beats chocolate cream and golden waffle cookies. Crispy chocolate chip cookie. Or smooth and creamy peanut butter sandwich cookies. From work to classrooms, lunches, bus trips, gift bags, goodie jars, party favors, and dessert baskets. These cookies make everything sweeter. You can also add to your favorite recipes.

Preparing last-minute parties, movie nights, game days, school lunches, office snacks, and crowds of all sizes (and ages) is quick and easy with our individually wrapped, snack-sized packs.
Each packet contains two pieces of biscuits and is 100-120 calories per packet.

This delicious treat is a playful combination of a creamy frozen dairy dessert with Oreo cookie crumbs and a sweet creamy frozen dairy dessert with Chips Ahoy! Biscuit Pieces.

Nutrition Facts Chips Ahoy Oreo

• 9 Servings Per container
• Serving Size
• 2/3 cup (108g)
• Amount Per Serving
• Calories 220
• Total Fat 7g 9%
• Saturated Fat 4.5g 23%
• Trans Fat 0g
• Cholesterol 10mg 3%
• Sodium 105mg 5%
• Total Carbohydrate 37g 13%
• Dietary Fiber< 1g 3%
• Total Sugars 25
• Includes Added Sugars 19g 38%
• Protein 2g
• Vitamin D 0mcg 0%
• Calcium 70mg 6%
• Iron 0.6mg 4%
• Potassium 60mg 2%

Recipes With Chips Ahoy Oreo

Oreo Truffles

These Oreo truffles are basically cheated truffles. They make great last-minute holiday desserts or homemade gifts for friends.

Ingredients

• 1 (14 oz.) package of Oreos 
• 8 oz. cream cheese, softened
• 1 tsp. pure vanilla extract 
• 2 c. white chocolate chips, melted
• 2 tbsp. coconut oil
• 1/2 c. semisweet chocolate chips

Method

Step 1

Using a food processor, grind the biscuits into fine crumbs.

Step 2

Place all but 2 tablespoons of crushed cookies in a medium bowl. Add cream cheese and vanilla and stir until evenly combined.

Step 3

Line a baking sheet with parchment paper. Using a small cookie spoon, shape the mixture into small balls. Place on a prepared baking sheet and freeze until slightly set about 30 minutes.

Step 4

Melt the white chocolate and coconut oil for a few minutes before removing the frozen balls from the freezer. Touch-up It should melt at this point, but if it doesn’t, microwave it again every 30 seconds.

Step 5

Dip frozen balls in melted white chocolate/coconut oil until coated and return to baking sheet. Serve with bittersweet chocolate. Freeze for about 15 minutes until the chocolate hardens.

Nutrition (per serving): 470 calories, 5g protein, 54g carbs, 1g fiber, 42g sugars, 26g fat, 16g saturated fat, 205mg sodium

Deep-Fried Oreos

Ah, the classic fried Oreo. It’s a state and boardwalk favorite that’s worth every calorie. Now you can make it at home with leftover Oreos (if you do). The perfect treat for any occasion.

Ingredients

• Vegetable oil, for frying
• 1 1/2 c. pancake mix
• 1 large egg
• 1 c. milk
• 1 (14.3-oz.) package Oreos
• Powdered sugar, for serving

Method

Step 1

In a large Dutch oven over medium-high heat, add 1 inch of oil and heat to 375°.

Step 2

Add pancake mix, eggs, and milk to a large bowl and mix. Working one cookie at a time, dip the Oreos into the dough and coat well. Place Oreos in oil and fry for 2 minutes until golden brown. Turn the Oreos as needed. Scoop the Oreos out of the oil with a slotted spoon and place them on a paper towel-lined plate.

Step 3

Sprinkle with powdered sugar before serving.

Cookies ‘N’ Cream Millionaire Shortbread

Ingredients

SHORTBREAD

• Cooking spray
• 1/2 c. (1 stick) butter, softened
• 1/2 c. granulated sugar
• 1 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher salt

CHOCOLATE CARAMEL

• 3/4 c. sweetened condensed milk
• 4 tbsp. butter 
• 1/4 c. packed light brown sugar
• 2 tbsp. light corn syrup
• 1/4 c. semisweet chocolate chips

COOKIES ‘N’ CREAM FILLING AND ASSEMBLY

• 1/3 c. heavy cream
• 1 (8-oz.) block of cream cheese, softened
• 1/2 c. powdered sugar
• 1 tsp. pure vanilla extract
• 1 c. crushed Oreos (from about 10 Oreos) 
• 1 c. semisweet chocolate chips

Method

Shortbread

Step 1

Preheat the oven to 350° and line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on the other 2 he sides. Grease parchment paper with cooking spray. In a large bowl, using an electric mixer on medium-high speed beat butter and granulated sugar until creamy. Add flour, cocoa powder, and salt and mix well.

Step 2

Pour into prepared pan. Use the back of a small measuring cup or your finger to work the dough evenly. Bake for about 15 minutes until the surface is smooth. Let cool.

Chocolate caramel

Step 1

In a medium saucepan, bring milk, butter, brown sugar, and corn syrup to a boil, stirring constantly. Reduce heat and simmer, stirring constantly, until lightly golden, about 6 minutes. Remove from stove. Let cool for 3 minutes, then stir in chips.

Step 2

Immediately pour the chocolate mixture into the crust and spread it in an even layer. Refrigerate until use. Cookies ‘N’ cream.

Filling and assembly

Step 1

Using an electric mixer on medium-high speed, beat heavy cream in a medium bowl until stiff peaks form. Pour into another bowl.

Step 2

Using an electric mixer on medium speed, in the same bowl as the heavy cream, beat the cream cheese, powdered sugar, and vanilla until smooth. Add whipped cream until smooth, then add Oreos.

Step 3

Cover the caramel layer with the oleo mix and spread it out in an even layer. Return to refrigerator until use.

Step 4

In a small heatproof bowl, microwave the chips in 30-second intervals, stirring after each stir, until melted and smooth. Let cool for 5 minutes.

Step 5

Pour the chocolate over the filling and smooth it to form an even layer. Refrigerate for at least 2 hours, or overnight, until chilled.

Step 6

Remove the crumb pastry from the pan with parchment paper sticking out and cut it into bars.

Classic Icebox Cake – Chips Ahoy Oreo

Few desserts are as simple as an icebox cake. (Okay, let’s take a look at the three-ingredient sugar cookie.) If you can whip cream, you’re basically halfway through, and for the chocolate version, add a tablespoon or two of cocoa to the whipped-his cream mixture. of powder.

Or, for a delicious twist, swap out the chocolate chip cookies for vanilla chip cookies, add 2 teaspoons of citrus zest to the whipped cream or try the peanut butter ice cream box version.

Ingredients

• 3 c. heavy cream, cold
• 1/2 c. powdered sugar
• 1 tsp. pure vanilla extract
• 64 Oreo thins or chocolate wafers, plus more for serving

Method

Step 1

In a large bowl, using a hand mixer (or the bowl of a stand mixer fitted with a whisk), whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 2

Spread the whipped cream very thinly on the bottom of an 8-inch springform pan and evenly top with the whole Oreos or cookies. (You need 16!) Spread more whipped cream over the cookies and repeat the process until you have 4 layers of cookies

Step 3

Spread the final layer of whipped cream on top. Refrigerate the cake for at least 4 hours, up to overnight, until the cookies are soft.

Step 4

Garnish with crushed biscuits, slice, and serve.

Chocolate Fluffernutter Pie – Chips Ahoy Oreo

For those of you who are obsessed with chocolate peanut butter cups and love fluffer natter, meet me. This recipe is an upgraded no-bake peanut butter pie. Instead of topping it with traditional whipped cream, I made a super quick and easy marshmallow whipped cream.

If you like this then there is a huge chance that you will also like the Oatmeal cream pie ice cream recipe too.

Ingredients

• 1 1/2 c. heavy cream
• 2/3 c. marshmallow creme
• 1 (8-oz.) block of cream cheese, softened 
• 1 c. creamy peanut butter, plus more, melted for garnish
• 3/4 c. powdered sugar
• 1 tsp. pure vanilla extract
• Pinch kosher salt
• 1 pre-made chocolate crust (such as Oreo or Keebler)

Method

Step 1

In a large bowl, using a hand mixer or in the bowl of a food processor, whisk the heavy cream until soft peaks form. Pour half into another bowl and set aside.

Step 2

Add the marshmallow cream to the remaining whipped cream and beat until stiff peaks form.

Step 3

In another bowl, beat cream cheese, 1 cup peanut butter, powdered sugar, vanilla, and salt until smooth and creamy.

Step 4

Pour the filling into the base and garnish with marshmallow whipped cream. Refrigerate for at least 4 hours, until well chilled.

Step 5

Before serving, dust the cake with melted peanut butter and sprinkle with chocolate shavings.

FAQs

Conclusion – Chips Ahoy Oreo

All these recipes and you haven’t tried any one of them, this isn’t fair. So get up and try these quickly-made recipes, you’ll love them.

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