8 Delicious Things We Never Knew We Could Do With Oreos

Photographed by Jackie Alpers.
There's no wrong way to eat an Oreo. Whether you prefer the twist and lick method or you're a classic dunker, the cookies always seem to taste better the very same way we snacked on them as kids.

But if you think Oreo-eating stops there, we'd like to strongly encourage you to reconsider. There are plenty of completely unexpected Oreo treats out there that are easy to pull off and will completely change the way you munch the nostalgic sweet. Ahead find eight genius Oreo desserts that will please your current self and your inner elementary schooler.
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Photographed by Jackie Alpers.
Oreo Cookie Bowls
Makes 8-10

Ingredients
36 Oreos (approx. 400g)
1 egg
2 tablespoons butter, melted

Instructions
Combine all of the ingredients in the bowl of a food processor or blender, and pulse until well combined. Put about 2 tablespoons of batter into the bottom of a silicone jumbo muffin pan or individual silicone muffin cups. Firmly press a second pan or silicone cup on top to create a bowl shape. Place in the oven and bake for 12-15 minutes. Let cool completely before removing the top muffin pan/cup. Serve filled with ice cream.
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Photographed by Jackie Alpers.
Chocolate and Oreo Frozen Banana Pops
Makes 6

Instructions
3 bananas, pealed and cut in half
1 1/2 cup chocolate chips
12-14 Oreos

Instructions
1. Push a popsicle stick into the flat bottom of the cut banana, leaving about half of the stick exposed. Place the bananas into a resealable plastic bag and freeze until firm, about 4 hours.

2. Place the Oreos into another resealable plastic bag and crush with your hands or a soft mallet. Line a large baking sheet with waxed paper Microwave the chocolate chips on a shallow platter or rimmed plate for 30-90 seconds stirring every 30 seconds, until smooth. Empty the crushed Oreos onto a second shallow plate.

3. Roll a frozen banana in the melted chocolate, using a spoon to cover any missed spots, then quickly roll the banana in the plate of crushed Oreos. Place it on the baking sheet and repeat with the remaining bananas.

4. Freeze (on the baking sheet) until hard, about 15 minutes. To store, roll each Oreo covered frozen banana in a piece of wax paper and store in a large resealable plastic bag.
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Photographed by Jackie Alpers.
Oreo Ice Cream Sandwiches
Makes 18

Instructions
500ml ice cream, any flavour, softened but not melted, we used a chocolate-peanut butter swirl.
36 Oreos (approx. 400g)
1/3 cup sprinkles, optional

Instructions
1. Spoon about a small scoop of ice cream (about 1 tablespoon) onto the top of an Oreo, then carefully squish another Oreo on top.

2. Roll the exposed ice cream on the sides in a shallow dish of sprinkles if desired.

3. Refreeze until ready to serve.
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Photographed by Jackie Alpers.
Oreo Stuffed Chocolate Chip Cookies
Makes 8-10 big cookies

Ingredients
One 16-ounce container Break and Bake Chocolate Chip Cookie Dough
8-10 Oreos

Instructions
1. Preheat the oven to 350 degrees.

2. Break off 2-3 squares of cookie dough and roll into a ball.

3. Press the dough flat onto a large cookie sheet lined with parchment paper or a silicone baking mat. Place an Oreo on top of the flattened dough. Flatten another dough square between your hands and place on top of the Oreo. Wrap the dough sticking out from under the Oreo up and around the sides of the Oreo and pinch into the top piece of dough so that the Oreo is sealed in between the two pieces of dough.

4. Repeat with the remaining Oreos, leaving about 2” of space between each wrapped cookie on the baking sheet.

5. Bake for 12-14 minutes. The cookies will spread out on the cookie sheet, resembling tiny hats (or perhaps flying saucers), and be brown around the edges.
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Photographed by Jackie Alpers.
Black & White Oreo Bark
Makes 12-14 pieces

Ingredients
1 1/2 cup white chocolate chips
1/2 bag Oreos, crushed
100g Mini Oreos, optional

Instructions
1. Microwave the white chocolate chips for 30-90 seconds stirring every 30 seconds, until smooth. Stir into the crushed Oreos.

2. Spread the mixture onto a large cooke sheet lined with parchment paper or a silicone baking mat. Sprinkle with Mini Oreos while still warm, (if using), pressing them in slightly to adhere.

3. Refrigerate until hard, about 15 minutes. Break into small irregular pieces with your hands or a sharp chef’s knife.
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Photographed by Jackie Alpers.
Oreo Cookie Butter
Makes 1 cup

Ingredients
18 Oreos
2 tbsp coconut oil or vegetable oil
1-2 tbsp water

Instructions
1. Break the Oreos into the bowl of a food processor or blender and and pulse into fine crumbs.

2. Continue to process while adding the oil through the spout.

3. Pour in just enough water to achieve the consistency of creamy peanut butter. Serve with graham crackers.
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Photographed by Jackie Alpers.
Oreo Mug Cake
Makes 1

Ingredients
8 Oreos, divided
1 tbsp milk
1 tbsp self-rising flour
1 egg
1 tsp coconut oil or vegetable oil
Whipped cream and sprinkles for garnish, optional

Instructions
1. Combine everything but four of the Oreos in the bowl of a food processor or blender and pulse until well combined. Transfer to a large mug.

2. Place the remaining Oreos around the inside of the mug, breaking them in half if necessary. Microwave for 60-90 seconds or until the cake is firm.

3. Top with whipped cream and sprinkles and enjoy!
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Photographed by Jackie Alpers.
Oreo Marshmallow Treats
Makes 6-9
1 bag of mini marshmallows
36 Oreos, divided
4 tbsp butter

Instructions
1. Grease a 9” baking pan with butter or cooking spray. Place all but 6 of the Oreos in a resealable plastic bag, seal and crush into small pieces.

2. Melt the butter in a large saucepan or dutch oven over low heat. Add the marshmallows and stir until smooth. Remove from heat and quickly stir in all but 6 of the Oreos.

3. Press the mixture into the baking pan with a rubber spatula, then press the remaining Oreos in on top. Let cool completely. Run a knife around the edge of the pan, then flip the pan over to un-mold. Cut into squares.
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