Dark Chocolate Caramel Oreo Bites

THESE. 

I just....

I can't....

If only....  

These rich heavenly little squares should be illegal.  They're decadent and gooey but balanced and addicting.  The original recipe calls for these to be sliced as pie but I found these tiny squares to be perfect.  The ganache is so rich that anything larger might be overwhelming.  Or at least might call for a glass of milk.  

On second thought....

I had plans to bring these into the office and share with coworkers but I just, kinda, didn't.  Oops.  On a whim, I tossed them in my freezer and Eric and I have been snacking on them all week.  It's great and awful, if you know what I mean.  

No one needs caramely ganachey goodness at their fingertips at all times.  Except me.  My doctor recommends I always be no fewer than 20 steps from chocolate.  It's not an easy life guys but I manage.  

Here's the recipe!  

Dark Chocolate Caramel Oreo Bites
makes apprx. 30 squares

Ingredients

• one package of Oreos (about 36 total)
• 1 cup (16 tablespoons) butter, divided
• 2/3 cup brown sugar
• 1 1/4 cup whipping cream, divided
• 12oz dark chocolate (chips or chopped) 
• seat salt to taste

Directions

1.  Line an 8"x8" pan with foil (allowing the edges to overhang a few inches) to create a sling.  Lightly spray the foil with cooking spray and set the pan aside.  

2.  In a food processor, finely crush the Oreos and slowly add 8 tablespoons of butter, pulsing to combine with the Oreo crumbs.  The result should be a wet crumbs that clump together when pinched.  Dump the Oreo crumbs into the pan and pat into a smooth layer and slightly up the sides to make a crust.  Place in the freezer for about 10 minutes to set while working on the next step.  

3.  Combine remaining 8 tablespoons of butter and the brown sugar in a medium saucepan and cook over medium heat.  Whisk constantly while the butter melts and the mixture come to a bubble.  Continue whisking and allow the mixture to bubble for 1 minute.  Remove from the heat and add 1/4 cup heavy cream, whisking until smooth.  Allow to cool about 15 minutes before pouring over the crust and smoothing into an even layer.  Return to the freezer for about 35 minutes to let the caramel set.  

5.  Place the chocolate in a glass bowl.  Bring the remaining 1 cup of heavy cream to a simmer in saucepan.  Remove from the heat and pour over the chocolate.  Allow the sit for 5 minutes before whisking until completely smooth.  Pour the chocolate over the caramel, smooth into an even layer, sprinkle liberally with sea salt and return to the freezer for another 30 minutes to set.  Slice and eat!  

Enjoy!  

Recipe from Kevin and Amanda.