Sabine Koning, 31, has helmed Oh My Foodness—a beloved blog on cooking and travel—for a decade. With a passion for buttery pies and sugary delights, she believes, "Daring to experiment in the kitchen makes food endlessly fun." Discover her irresistible Oreo & Chocolate Fudge Butter Cookie Bars, a fan-favorite from her expertise.
Sabine shares: "The chocolate fudge pie from my first Guilty Pleasures Cookbook was a runaway hit—a soft, intensely chocolatey treat anyone can whip up quickly. I took that base and amped it up with Oreos and butter cookie dough for this ultimate indulgence. It's decadent beyond words, yet utterly delicious."
Difficulty: moderate Preparation time: 2 hours 40 min
Ingredients (16 pieces)
For the base:
For the butter cookie dough:
For the chocolate fudge:
Step 1: Preheat the oven to 180°C and grease a 20x20cm square baking tin well. Line the bottom with baking paper.
Step 2: Make the base: Melt the butter and finely grind the Oreos in a food processor. Mix the crumbs with the melted butter. Press evenly into the prepared tin using the back of a spoon.
Step 3: For the butter cookie dough, beat the butter and sugar until creamy (an electric mixer works best). Gradually add the flour and salt to form a firm dough. Spread evenly over the Oreo base.
Step 4: Bake in the middle of the oven for 20 minutes. Let cool completely.
Step 5: Prepare the chocolate fudge: Melt the butter and chocolate in a saucepan. Stir in the condensed milk and salt until smooth.
Step 6: Pour the fudge over the cooled cookie base. Refrigerate for at least 2 hours until set, then cut into 16 pieces.
Curious about Sabine Koning's lifestyle? Check out the October issue of Santé. Enter our giveaway to win her cookbook!
Recipe & image: Oh My Foodness – the tastiest comfort food recipes (Fontaine Publishers)
