Oreo and Hershey bars are a classic combination that won’t ever go out of style. These two ingredients come together in a delicious cake that is sure to satisfy sweet tooth cravings. Whether you’re serving it up for a birthday, a special occasion, or just because, these Oreo Hershey Bar Cake recipes are sure to please. Read on for two of our favorite recipes for this delectable treat!
Recipe #1: Oreo Hershey Bar Cake with Chocolate Ganache
This rich and creamy cake is sure to be a hit with chocolate lovers everywhere. The Oreo crust provides a crunchy contrast to the smooth ganache and the Hershey bar pieces scattered throughout the cake really take it over the top.
Ingredients:
- 30 Oreo cookies
- 3 tablespoons butter, melted
- 1 (14 oz) can sweetened condensed milk
- 2/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 (8 oz) container frozen whipped topping, thawed
- 3 Hershey bars, chopped
Instructions:
- Preheat oven to 350°F.
- In a food processor, process Oreos until finely ground. Transfer to a medium bowl and stir in 3 tablespoons melted butter until combined.
- Press cookie mixture into the bottom of a 9 inch springform pan. Bake for 8-10 minutes or until golden brown. Let cool completely.
- In a medium saucepan over medium heat, combine sweetened condensed milk, chocolate chips and 2 tablespoons butter. Stir constantly until mixture is smooth and melted. Remove from heat and stir in vanilla extract.
- Pour chocolate mixture over cooled Oreo crust and spread evenly. Sprinkle Hershey bar pieces over the top. Refrigerate for 1 hour.
- Once cake is chilled, spread whipped topping over top of cake. Refrigerate for an additional 2 hours before serving.
Nutritional Information:
Serving size: 1 slice of cake (1/12 of the cake)
- Calories: 320
- Total Fat: 16 g
- Saturated Fat: 10 g
- Total Carbohydrate: 37 g
- Protein: 4 g
Tips & Notes:
- This cake can be stored in the refrigerator for up to 3 days.
- For a sweeter cake, use milk chocolate chips instead of semi-sweet.
- For a crunchier crust, add 1/4 cup of chopped nuts to the Oreo crust.
Serving Suggestions:
This Oreo Hershey Bar Cake is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream. You can also top it with additional Hershey bar pieces for an extra layer of sweetness.
Frequently Asked Questions:
Q: Can I use a different type of cookie for the crust?
A: Absolutely! You can use any type of cookie that you like for the crust. Just make sure that you process it into fine crumbs before combining with the melted butter.
Recipe #2: Oreo Hershey Bar Cake with Cream Cheese Frosting
This version of the Oreo Hershey Bar Cake is sure to be a showstopper. The cream cheese frosting takes the cake over the top in terms of flavor and adds a nice creamy contrast to the crunchy Oreo crust.
Ingredients:
- 30 Oreo cookies
- 3 tablespoons butter, melted
- 1 (14 oz) can sweetened condensed milk
- 2/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 Hershey bars, chopped
Instructions:
- Preheat oven to 350°F.
- In a food processor, process Oreos until finely ground. Transfer to a medium bowl and stir in 3 tablespoons melted butter until combined.
- Press cookie mixture into the bottom of a 9 inch springform pan. Bake for 8-10 minutes or until golden brown. Let cool completely.
- In a medium saucepan over medium heat, combine sweetened condensed milk, chocolate chips and 2 tablespoons butter. Stir constantly until mixture is smooth and melted. Remove from heat and stir in vanilla extract.
- Pour chocolate mixture over cooled Oreo crust and spread evenly. Sprinkle Hershey bar pieces over the top. Refrigerate for 1 hour.
- In a medium bowl, beat together cream cheese and 1/2 cup butter until light and fluffy. Add powdered sugar and 1 teaspoon vanilla extract and beat until combined.
- Spread cream cheese frosting over top of chilled cake. Refrigerate for an additional 2 hours before serving.
Nutritional Information:
Serving size: 1 slice of cake (1/12 of the cake)
- Calories: 467
- Total Fat: 23 g
- Saturated Fat: 14 g
- Total Carbohydrate: 58 g
- Protein: 5 g
Tips & Notes:
- This cake can be stored in the refrigerator for up to 3 days.
- For a sweeter cake, use milk chocolate chips instead of semi-sweet.
- For a crunchier crust, add 1/4 cup of chopped nuts to the Oreo crust.
- For a more intense flavor, add 1/2 teaspoon of almond extract to the cream cheese frosting.
Serving Suggestions:
This Oreo Hershey Bar Cake is delicious served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. You can also top it with additional Hershey bar pieces for an extra layer of sweetness.
Frequently Asked Questions:
Q: Can I use a different type of cookie for the crust?
A: Absolutely! You can use any type of cookie that you like for the crust. Just make sure that you process it into fine crumbs before combining with the melted butter.