Salted Caramel Oreo Icebox Cake
Try this Salted Caramel Oreo Icebox Cake recipe, or contribute your own.
Try this Salted Caramel Oreo Icebox Cake recipe, or contribute your own.
- Carbohydrate 42.5063333333333 g
- Cholesterol 1.19 mg
- Fat 17.2011262142325 g
- Fiber 2.00433326045672 g
- Protein 3.141757285395 g
- Saturated Fat 9.09316595475658 g
- Serving Size 1 1 square (111g)
- Sodium 222.641556839917 mg
- Sugar 40.5020000728766 g
- Trans Fat 0.91987262142325 g
- Calories 323 calories
Step-by-step
- Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.)
- Beat the cream cheese and caramel until creamy.
- Fold in 2 cups of Cool Whip.
- Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8x8 pan.
- Spread half the caramel cheesecake mixture over the Oreo cookies.
- Repeat the layers with the remaining cookies and caramel cheesecake.
- Spread 1 cup of Cool Whip over the top.
- Refrigerate until set.
- Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired.
- Cut into 16 squares.
- Store in a tightly sealed container in the refrigerator.
Swapping the cream cheese for mascarpone yields a richer dessert with less structural stability due to higher butterfat content. Proper construction relies heavily on specific kitchen tools and precise visual cues to ensure clean slices. An eight-by-eight-inch metal pan conducts thermal energy faster than glass, chilling the layers evenly during the resting phase. A offset spatula prevents tearing the softened cookie layers when spreading dense fillings.
- Brewed coffee must reach room temperature before dipping cookies, preventing the cocoa butter in the biscuits from melting prematurely.
- Submerge each Oreo for precisely two seconds to achieve adequate hydration without structural collapse.
- Judge setting completion visually by pressing the center gently; the top layer should spring back slightly while holding a firm shape under the spatula.
- Store the finished dessert in an airtight container for up to 72 hours before degradation of the wafer texture begins.
Clean the knife blade under hot water between cuts to guarantee neat edges on every square. Leftovers maintain optimal quality when chilled continuously.
