Double Chocolate Ecstasy

(From 2010 Wreath Fineries at the Wineries)

1 – 16.6 oz. package Oreo cookies
1-1/2 sticks butter
12 oz. package semi-sweet mini chocolate chips, divided
14 oz. can sweetened condensed milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

Make crumbs of the entire package of Oreo cookies (most efficiently done with a food processor). Melt the butter in a medium bowl. Stir cookie crumbs into melted butter until all are moistened. Spread the crumbs in a 9×13 baking pan and press down evenly to form a crust.

Reserve one cup of mini chocolate chips. Place the remaining cups in a medium bowl. Add vanilla extract and pour sweetened condensed milk over chips. Heat in a microwave oven for approximately two minutes, depending on the wattage of your oven. Stir briskly with a spatula, scraping the side of the bowl occasionally, until melted chips and milk are well blended. Pour evenly over the cookie crust.

Sprinkle the reserved chips over the entire dish. Bake for 11 minutes or until edges begin to puff up. Chips on top should still maintain some shape. Cool on a cookie sheet. Place in a refrigerator for at least two hours or until firm. Slice and serve.
Pair this with Glorie Black Currant Wine, and you’ll be in heaven!