Oreo Chocolate Oreo Recipe

Prepare pan and crush cookies

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or line the bottom with parchment. Place 24 Oreo cookies in a food processor and pulse until they become fine crumbs (alternatively place cookies in a zip-top bag and crush with a rolling pin).

Melt 6 tablespoons unsalted butter in a small saucepan or microwave until fully melted. Pour melted butter over the Oreo crumbs and pulse or stir until the crumbs are evenly coated and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared pan, using the bottom of a measuring cup or glass to compact. Bake crust for 8 minutes to set. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the filled tart briefly, or keep at 350°F if not baking further.

Heat cream and melt chocolate

Place 12 oz semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream over medium heat just until it begins to simmer and small bubbles form at the edge—do not boil. Pour the hot cream over the chocolate and let sit for 1 minute, then gently stir with a rubber spatula until the chocolate is fully melted and the mixture is smooth and glossy (ganache).

Stir 1 tablespoon room-temperature unsalted butter, 1 teaspoon vanilla extract, and a pinch of kosher salt into the ganache until incorporated. The butter adds a glossy finish and slight richness. Taste and adjust salt if desired.

Optional: If the ganache is too thin to hold chopped Oreos on the surface, chill it in the refrigerator for 10–15 minutes, stirring once or twice, until it thickens to a spreadable consistency. Do not let it fully set if you plan to cut slices.

Pour the warm (or slightly cooled) ganache evenly over the prepared Oreo crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove air bubbles and level the filling.

Place 12 mini Oreos or chopped Oreo pieces evenly over the top, pressing them lightly into the ganache so they adhere. Sprinkle optional chocolate shavings or dust lightly with cocoa powder. Add a light pinch of sea salt flakes if you want contrast.

Chill the assembled tart in the refrigerator for at least 2 hours (preferably 3–4 hours) until the ganache is fully set. For faster setting, place it in the freezer for 30–45 minutes, then transfer to refrigerator.

To serve, run a thin knife around the edge of the springform and release. If using a regular tart pan, invert onto a serving plate. For clean slices, warm a sharp knife under hot water, dry it, and slice. Wipe the knife between cuts.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 5 days. For firmer slices, keep chilled; for slightly softer texture, allow slices to sit at room temperature for 10–15 minutes before serving.