Ingredients
1 (14.3-oz.) package Oreos
5 tbsp. melted butter
8 oz. unsweetened baking chocolate, chopped
1 c. (2 sticks) butter, softened
1 tsp. pure vanilla extract
4 c. powdered sugar
1/4 c. heavy cream
3 tbsp. brewed coffee
1/2 tsp. kosher salt
1 c. semisweet chocolate chips
1 c. heavy cream
Preparation
Step 1Make the crust: Place Oreo cookies in a resealable plastic bag and use a rolling pin to crush into a fine crumble. Add melted butter and toss to combine.Step 2Place a sheet of parchment paper on the bottom of a 9"-x-9" baking dish and pour in Oreo mixture, pressing down to form a crust.Step 3Make the mocha truffle: Melt chocolate in 30-second intervals in the microwave until fully melted, then set aside to cool.Step 4In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and vanilla on medium until light and fluffy. Turn mixer to low and gradually mix in powdered sugar, 2 cups at a time. Once combined, mix in 1/4 cup heavy cream, coffee, chocolate, and salt until fully incorporated and smooth. Transfer to baking dish and smooth evenly on top of Oreo crust, then chill in the refrigerator while making ganache.Step 5Make the ganache: Put semisweet chocolate chips in a medium mixing bowl. Heat remaining 1 cup heavy cream in a saucepan over medium heat, just until small bubbles form. Pour warm cream on top of chocolate chips and let sit for 5 minutes, until chocolate has mostly melted. Whisk to combine, then pour on top of truffle bars and smooth evenly.Step 6Refrigerate truffle bars for 2 hours before slicing and serving.
