Ingredients

The following ingredients have 13 Servings
  • 2 packages Oreos
  • 1 cup brown sugar
  • 1 cup butter
  • 12 oz chocolate chips, semi-sweet

Instruction

  • Preheat the oven to 350 degrees, and line a large baking sheet (with sides) with non-stick foil.
  • Place Oreos side by side on the baking sheet (for my pan, I needed 44 Oreos). Set aside.
  • Crush remaining Oreos into smaller pieces. Reserve 1/3 of the Oreos for the topping. Use the remaining 2/3 Oreo pieces to fill in the gaps between the Oreos on the baking tray (see video for more detail). Set aside.
  • In a medium sized saucepan, bring butter and brown sugar to a boil, whisking constantly. Once the mixture has reached a boil, reduce the heat to med-low, whisking for 3 minutes.
  • Remove from the heat, and pour the mixture over the Oreos. With a rubber spatula or spoon, spread the mixture out into an even layer.
  • Bake the toffee for 6-7 minutes, or until the liquid is bubbling.
  • Immediately sprinkle chocolate chips over the top, and allow to stand for 1-2 minutes (this allows the chocolate to begin melting.)
  • With a spatula, spoon, or knife, spread the chocolate in an even layer over the toffee and sprinkle with the remaining 1/3 cup of Oreos crumbs.
  • Refrigerate for at least 1 hour before cutting or breaking into pieces.
  • Enjoy!
  • (Leftovers can be stored at room temperature or in the fridge)