Sometimes, you’re just really craving something. During the Steelers game on Sunday night, I found myself longing for a Cookie Fudge Fantasy from Eat n’ Park. For those of you not familiar, Eat n’ Park is a local diner chain in the Pittsburgh area. Anyone who grew up around here likely recalls fond memories of piling into booths after football games, basketball games, a group date to the movies, before/after prom… you don’t really need a reason to go to Eat n’ Park, you just go. It’s a ‘Burgh thing. And their Cookie Fudge Fantasy, mmm… it’s a tall sundae with layers of broken up chocolate chip cookies, vanilla ice cream and fudge, layer after layer, all topped with whipped cream and a big chocolate chip cookie. It got into my head on Sunday night and I couldn’t get it out. I hadn’t had one in years but suddenly I was craving one. Then I remembered this recipe that I had spotted on Kevin and Amanda months ago, and figured it had to be just about the closest thing to a cookie fudge fantasy in baked good form. And so I made them. And then I died and went to heaven.
Gooey chocolate chip cookies, Oreo cookies, and fudgy brownies all piled on top of one another in one amazingly decadent, sinful treat. You can top with a scoop of ice cream if you want to go the truly sinful route, but it was a particularly dreary day in Pittsburgh and I was already feeling chilly, so I skipped the ice cream. But otherwise, Oh.My.God. Everyone needs a piece of this in their life.
I cut the recipe in half and made it in an 8×8 pan (post-Thanksgiving portion control in full effect), but I think in the future I would just go for the whole recipe and either give some away or freeze them. I think Amanda’s have a more perfect ooey-gooey ratio going on, although mine were still insanely delicious! So that’s my one piece of advice – go for the whole enchilada and don’t try to halve the recipe, then give some away and make tons of people indebted to you forever.
Added to this week’s to-do list: Get thee to Eat n’ Park.
Preheat oven to 350 degrees F. Butter a 9x13-inch pan, line with parchment paper, and then butter the parchment paper.
In a small bowl, whisk together the flour, baking soda and salt; set aside. Cream together the butter and both sugars in a large bowl with an electric mixer on medium speed for 3 to 5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. Reduce the mixer speed to low and slowly add the flour mixture into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared 9×13 baking dish.
Top the cookie dough with a layer of Oreos.
Mix together the brownie mix according to the package directions, adding ¼ cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake for 45-55 minutes. Let cool completely before slicing into bars. Store leftovers in an airtight container at room temperature.