I found my first grey hair last week. I was headed to bed late and after I washed my face I noticed a shimmer in my hair. My hair was begging to be done so I knew it wasn’t my freshly highlighted tresses. I thoroughly examined it before plucking it out to show my husband who was…asleep. Dangit. I really wanted to wake him up so that he could confirm that yes, I was officially old.
Finding a grey hair threw me off way more than I was expecting. It’s just a grey hair for crying out loud. Am I really that vain? But something about it symbolizes the loss of my youth. I felt like the grey hair was saying this is it, you’ve reached your peak. It’s all downhill from here.
Please tell me this isn’t true. I’m only 32. Is that normal?
In defiance to all things grey, I decided to engulf myself in the exact opposite. There’s nothing grey about these. These Black and White bars were calling to me.
Wait, you’re on a diet?
A lady from church made these for one of our events and I tracked her down for the recipe. They’re sooo good and completely indulgent. A layer of buttery Oreos, coconut, milk chocolate chips, white chocolate chips, nuts, and condensed milk.Once the bars have cooled, drizzle with melted almond bark or chocolate.These are sinfully rich.
|Black and White Squares|| |
- 6 Tablespoons unsalted butter, melted
- 2 cups Oreo cookie crumbs
- 1 ¼ c. sweetened shredded coconut
- ¾ c. milk chocolate chips
- ¾ c. white chocolate chips
- 1 ¼ cups pecan or walnut pieces
- 1 can (14 oz) sweetened condensed milk
- 2 ounces almond bark for drizzling (you can use whatever chocolate you would like here to substitute)
- Preheat oven to 350 degrees. Coat the bottoms and sides of a 9x9x2 inch baking pan with non-stick cooking spray.
- In a small bowl, combine the Oreo crumbs and butter until combined. Place in the bottom of the baking pan. Sprinkle the shredded coconut, milk chocolate chips, and white chocolate chips. Scatter on the pecans or walnuts, and lightly press down the nuts with your fingertips. Pour the sweetened condensed milk evenly over the top, taking care to drizzle it uniformly to ¼ inch of all four sides of the pan.
- Bake for about 25-30 minutes or until set and light golden brown on top. Set the pan on a rack to cool completely. You can place it in the refrigerator to cool faster.
- Once the bars have cooled, melt the almond bark and drizzle on top. Refrigerate until drizzle has set and cut into small squares with a sharp knife. Store in an airtight tin, in one layer or with wax paper separating each layer. I like to keep mine in the fridge.