OREO CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough; stir or knead in cocoa until well blended. Carefully mix in 1 cup of the chopped cookies until well mixed. Press dough evenly in ungreased 9-inch square pan.
• Bake 12 to 16 minutes or until edges are set (do not overbake). Immediately place candies on top of baked cookie base. Cool completely, about 1 hour.
• In medium bowl, beat butter, powdered sugar and 3 tablespoons of the milk with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy. Beat in up to 1 tablespoon milk if necessary to make spreadable. Beat in food color until well mixed. Spread evenly over cooled bars. Sprinkle evenly with remaining cookies, slightly pressing into frosting. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator up to 3 days.

Steps:

• Line 8-inch square pan with foil, extending foil over sides of pan. Butter foil.
• In large saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
• Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into buttered foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool 30 minutes or until completely cooled. Refrigerate 1 to 2 hours or until firm.
• Remove fudge from pan by lifting foil. Cut fudge into squares. Store in refrigerator.