Made with store bought crescent roll dough, crushed Oreo triangles are as rich and indulgent as they are quick and easy to make.
I don’t buy Oreos. I don’t buy them because I love them and because I know my own limits. If they’re in the house, I tend to eat them, so I just make sure they aren’t in the house.
Except when I’m making Oreo cupcakes. In that case, I have to buy them and I have to watch them watching me, taunting me with their cream-filled goodness. So I made the cupcakes and the remaining Oreos sat, untouched, in the kitchen baking drawer for nearly a week. At that point, I knew I had two options: binge on them all and be done with it or use them in a recipe.
Clearly, I opted for door number two. Truthfully, these little triangles of deliciousness had been running through my mind for months. I’d stumbled across the recipe and wanted to make it, but I never had everything I needed (see above: can’t buy Oreos). But now I had Oreos, and I had crescent rolls, and I had an intense desire to bake something decadent.
These crushed Oreo triangles are unbelievably rich and delectable. The base- the triangles- is unassuming crescent roll dough. Really, it’s just the vessel for delivering the sinful mixture that is Oreo crumbs, butter, flour, and two kinds of sugar. And if that wasn’t enough indulgence, you drizzle a homemade glaze over the top of the finished product.
All told, this recipe took about 20 minutes to make. If these ingredients are ones you regularly keep on hand, I’d say you might be in trouble.
Crushed Oreo Triangles
adapted from Chef in Training
1 tube crescent rolls
6 Oreos (Double Stuf is best. Duh.)
1/4 c. brown sugar
1/4 c. flour
2 tbs. sugar
4 tbs. butter, cold
1/4 c. powdered sugar
1 1/2 tsp. milk
1/2 tsp. vanilla
Preheat oven to 400 degrees. Open crescent rolls and pull them apart, laying the triangles on a baking sheet (I line mine with foil first to avoid the mess). Place Oreos in a zip-top bag and use a rolling pin or a meat tenderizer to crush them into crumbs. Dump the crumbs into a large bowl and add the brown sugar, regular sugar, and flour. Mix well to combine and dice the butter into cubes. Cut the butter into the Oreo mixture until it’s crumby (I use two knives because I can’t remember to buy a pastry cutter; do yourself a favor and buy one).
Spoon the Oreo crumbs over the crescent roll triangles and smooth it out so it covers the entire piece of dough. It’s easiest to just sprinkle the Oreo mixture over each triangle and not care if a lot gets on the sheet. Don’t worry about the triangles being piled too high with crumbs; the butter will melt in the oven and the crumb mixture will bake down.
Bake for 8-12 minutes, or until crescent triangles are golden brown. While they’re baking, whisk together the powdered sugar, milk, and vanilla to form a glaze. When you remove the triangles from the oven, drizzle the glaze over the tops. If desired, cut the big triangles into smaller ones.
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