Oreo Base

NutritionSortLoading...
Loading...

35 Oreo Cookies, Filling separated out

½ cup Butter, melted

Select allAdd

SortLoading...
Loading...

Chocolate Ganache

10 oz Chocolate or Chocolate Chips

¾ c heavy whipping cream

½ tbsp. Butter

Select allAdd

Cookies & Cream Frosting Filling

SortLoading...
Loading...

1 cup butter, room temperature

4 cups powdered sugar

1 teaspoon vanilla

2 tablespoons cream

15 chocolate sandwich cookies, crushed

2 tsp salt

Select allAdd

1. MAKE BASE. Once Oreos separated from filling, pulse in a food processor until ground fine.

2. Combine crumbs & melted butter in a mixing bowl until texture resembles wet sand. Press the mixture firmly & evenly into a 9" springform or tart pan. Refrigerate for 1 hour.

3. MAKE GANACHE. Add chocolate chips to a mixing bowl. In a microwave-safe dish heat the cream until hot.

4. Pour the cream and ½ tbsp melted butter over the chocolate chips and gently stir until smooth. Pour the filling into the prepared base and refrigerate for at least 4 hours or overnight until completely set.

5. MAKE FROSTING. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and powdered sugar, mixing until smooth, scraping the sides of the bowl as necessary.

6. Add in the vanilla, and reserved filling from making the crust. Mix and continue mixing until smooth and creamy. Stir in the crushed cookies until evenly incorporated.

7. Top the tart with the frosting. Best to leave in the refrigerator for 24 hours before serving.

NOTE: Totals to 50 oreos & 3+ butter sticks

NOTE: Made for Matt's 2026 birthday. Combined from several recipes.