Description

Have you ever wondered how to turn a simple package of Oreos into a show-stopping Halloween dessert that makes everyone say, “Wow!”? Imagine slicing into a chocolatey roll cake to reveal a hypnotic swirl, topped with a spooky marshmallow web and gummy spiders. Sounds like a treat straight out of a haunted house, right? This Halloween Oreo Roll is not only delicious but also super fun to make and decorate

Ingredients

This recipe uses simple ingredients you can find at any grocery store. Here’s what you’ll need, why each one matters, and some substitutions:

Chocolate Sandwich Cookies (15-ounce package, like Oreo Double Stuf): The base of the roll, providing a rich, chocolatey flavor and sturdy texture when ground into crumbs.
- Substitution: Use any chocolate sandwich cookie, like store-brand versions or gluten-free options.
Cream Cheese (8 ounces, room temperature): Adds creaminess and helps bind the cookie crumbs into a rollable dough.
- Substitution: Use a dairy-free cream cheese for a vegan version.
Whole Milk (2 tablespoons): Thins the dough to the perfect consistency, like soft sugar cookie dough.
- Substitution: Use almond, oat, or soy milk for dairy-free needs.
Unsalted Butter (1 stick, 8 tablespoons, room temperature): Creates a smooth, fluffy buttercream with the Oreo creme filling.
- Substitution: Use margarine or vegan butter for a dairy-free option.
Confectioners’ Sugar (2 cups): Sweetens the buttercream and gives it structure.
- Substitution: No direct substitute, but you can reduce to 1.5 cups for less sweetness.
Kosher Salt (a pinch): Balances the sweetness in the buttercream.
- Substitution: Table salt works in a pinch (use half the amount).
Marshmallows (6 ounces, about 24): Melted to create the spooky “web” topping.
- Substitution: Use marshmallow fluff (about 3/4 cup) for a similar effect.
Orange Gel Food Coloring (12 drops): Gives the marshmallow web a festive Halloween hue.
- Substitution: Use green, purple, or any food coloring to match your theme.
Gummy Spiders (for decorating): Adds a creepy, fun touch to the web.
- Substitution: Use gummy worms, candy eyes, or sprinkles for different spooky vibes.

Why These Ingredients Matter

The cookies and cream cheese form a rich, rollable base that’s easy to work with, while the buttercream adds a sweet, creamy contrast. The marshmallows and gummy spiders create a playful, Halloween-themed presentation. These ingredients are affordable and easy to find, making this dessert a stress-free option. Plus, the recipe is adaptable for dietary needs with simple swaps.

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Instructions

Step 1: Prep the Cookie Dough

Scrape the creme filling from the chocolate sandwich cookies into a small bowl and set aside (you’ll use it later).
Place the cookies in a food processor and pulse about 20 times until finely ground, like sand.
Add the cream cheese and pulse about 15 times, scraping down the sides as needed, until a dough forms. If it’s too thick, add 1 tablespoon of milk to make it soft like sugar cookie dough.

Tip: No food processor? Crush the cookies in a zip-top bag with a rolling pin, then mix with cream cheese by hand.

Step 2: Roll Out the Dough

Lay a large sheet of plastic wrap on your counter. Transfer the cookie dough onto it.
Cover with another sheet of plastic wrap and use a rolling pin to roll the dough into a 9-by-12-inch rectangle.
Set aside, keeping the top plastic wrap in place for now.

Tip: If the dough sticks, sprinkle a tiny bit of confectioners’ sugar on the plastic wrap to make rolling easier.

Step 3: Make the Buttercream

In the same food processor (no need to clean it), combine the reserved creme filling and butter. Process for about 30 seconds until smooth.
Add 1 cup of confectioners’ sugar and process until blended. Add the remaining 1 cup sugar and a pinch of salt, then process until smooth.
Add the remaining 1 tablespoon milk and process for another 30 seconds until the buttercream is light and fluffy.

Tip: Room-temperature butter is key for a smooth buttercream. If it’s too cold, it’ll be lumpy.

Step 4: Spread the Buttercream

Remove the top plastic wrap from the dough rectangle.
Spread the buttercream evenly over the dough, reaching the edges on three sides but leaving a 1/2-inch border on the short side farthest from you.

Tip: Use a spatula or the back of a spoon to spread the buttercream smoothly.

Step 5: Roll and Chill

Starting with the short side closest to you, use the bottom plastic wrap to help roll the dough into a tight log, like a jelly roll. Place it seam-side down.
Wrap tightly with the excess plastic wrap, tying the ends to secure the roll.
Refrigerate for at least 4 hours (or overnight) until firm.

Tip: Chill the roll on a flat surface, like a baking sheet, to keep its shape.

Step 6: Create the Marshmallow Web

When ready to serve, combine the marshmallows and 12 drops of orange gel food coloring in a large microwave-safe bowl.
Microwave for about 1 minute until the marshmallows lose their shape. Stir until smooth and evenly colored, then let cool for 1 minute.
Wear disposable gloves (to avoid a sticky mess!) and dip your fingers into the melted marshmallow. Stretch it between your hands to create thin, weblike strands. Wrap these strands around the chilled roll to create a spooky web effect.
While the web is still sticky, place gummy spiders on top for decoration. Let the web firm up for about 10 minutes.

Tip: Work quickly with the marshmallow—it hardens fast! If it gets too stiff, microwave for 10 seconds to soften.