1 (18-ounce) package Oreo cookies
1 stick unsalted butter, melted
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used semi-sweet)
1/2 cup mini chocolate chips (I just used another 1/2 cup of regular sized semi-sweet chocolate chips)
1 cup white chocolate chips, melted (optional)
Preheat the oven to 325ºF.
Line a 9×13 pan with foil and lightly spray with cooking spray.
Set aside 6 Oreo cookies for the topping.
In a small food processor grind the rest of the cookies. (If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs).
Add the salt to the crumbs and stir to combine.
Melt butter and gently stir together with the cookie crumb mixture.
Press firmly into the bottom of the prepared pan.
Coarsely chop the remaining cookies into chunks and set aside.
Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips (or semi-sweet) together with the condensed milk and vanilla.
Stir frequently until smooth.
Spread evenly over the prepared cookie crust.
Sprinkle the mini chocolate chips (or semi-sweet) and the Oreo cookies chunks over the top of the filling.
Press down gently into the chocolate topping.
Bake for 20-22 minutes oven.
Allow to cool on counter for 1 hour.
Melt white chocolate in over a double boiler and drizzle over the bars.
Chill in fridge until completely cold and set before cutting into bars.
(If the bars are not thoroughly chilled they will make a mess).