Baked Goods & Sweet Treats Recipes

Red Velvet Oreo Truffle Bars

Okay guys, this will be the last post involving Oreos for awhile, I promise.  An Oreo embargo will start now (lasting till tomorrow when I eat one again, but that will be my dirty secret).  But alas I am not to blame for this baked good!  I usually give Sam the option of picking what I bake and he somehow usually seems to pick the most time-involved food out there in the land.

Having lived in Atlanta till I moved to London red velvet was just an everyday part of my life.  Like chocolate cake or carrot cake.  But to Sam it was a whole new world.  When we first met he claimed that he didn’t like sweet things.  (This immediately made me wonder if he had a heart).  This claim had a quick turnaround once I started baking things for him and now he coyly asks what I’ll be baking this week. (That’s a pretty complete reversal for a man who doesn’t like sweet things…)  After introducing him to red velvet it quickly became his most requested baked item.  So this one is for him.

(Yes!)

Red Velvet Oreo Truffle Bars adapted from Pizzazzerie

*You cannot get red velvet brownies out of a box mix. End of story.

(Red Velvet Brownies Ingredients)
*True Southern Belles you may point out that this isn’t really red velvet.

1 (4 oz) bittersweet chocolate baking bar (114 g)
3/4 cup butter (170 g)
2 cups sugar (402 g)
3 large eggs
1/4 cup buttermilk (60 g )
1/4 teaspoon white vinegar
1 1/2 cups flour (192 g)
1 bottle red food colouring
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/8 teaspoon salt

(Truffle Layer Ingredients)

2 rows of Oreos
1 8 oz package of cream cheese (about 227 g)
1/2 cup of mini chocolate chips (76 g)
1 bar of chocolate bark (CandiQuick) or 1 bar of milk chocolate + 1/3 bar bakers chocolate

Preheat oven to 350 F (175 C) and butter your favourite brownie dish.

Melt butter and chocolate together in the microwave for 2 minutes stirring at 30 second intervals. Whisk in sugar, salt, buttermilk, vinegar, vanilla, and baking powder.  Then add the eggs one at a time.  After its been throughly combines add the flour bit by bit.  Lastly, stir in the entire bottle of red food colouring.  Your batter should be a deep, rich red colour now! Make sure your brownies are smooth once you put the batter in your dish so that the truffle layer goes on evenly.

Bake for about 45 minutes or until a tooth pick comes out batter free.  Now set these to cool for approximately 2 hours.  While the brownies are cooling take the cream cheese out of the refrigerator and let it warm to room temperature.

Crush a package of Oreos.  I use a food processor but if you don’t have one just put them in a ziplock bag and pound away!

Mix the Oreo crumbs with the entire container of cream cheese.  Embrace all the calories that you’ll soon be eating.  Spread the Oreo-cream cheese truffle layer over the now cooled red velvet with a spoon try to make it as even as possible.

Pop the dish into the refrigerator while you prepare the next step.  Now the easiest way to coat the truffle layer in chocolate would be to use chocolate bark- the chocolate coating used to make candies.  But in the whole time I’ve been living in London I’ve never once seen it in any grocery store.  So instead a melt a bar of milk chocolate with 1/3 bar of bakers chocolate (the addition of baker’s chocolate cuts the sweetness of the milk chocolate whilst still providing enough chocolate to cover the entire dish.)  Put a heatproof bowl over a pan of bowling water (not touching the water!) and stir whatever method of chocolate coating you have chosen until it is melted completely.

When your coating is ready, take the dish out of the fridge and pour the chocolate layer over the Oreo truffle layer.  Smooth with a spatula or butter knife. While the chocolate is still warm, sprinkle in your chocolate chips so that they set when the chocolate hardens.

Now all you have to do is wait until the chocolate layer has set!

 

There’s usually nothing better than a warm, melting dessert, but this is one of the few baked goods that I think tastes better the next day when the components have had time to relax together and it’s slightly chilled.  But that’s just my personal preference.  Sam is the total opposite and likes these guys super gooey!

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