-
1
Preheat oven to 350u00b0F.
-
2
Place pecans (for the topping) on a baking sheet and toast for 7-9 minutes, until fragrant. When cool, chop into small pieces. Set aside.
-
3
Increase the oven temperature to 400u00b0F. Using cooking spray, coat a 9 x 13-inch pan. Line the pan with wax or parchment paper and spray again.
-
4
Prepare the crust. Using a food processor, crush Oreos until very fine. Place in a bowl. Add sugar and dash of salt and whisk together. Melt the butter for a few seconds in the microwave (watch it, otherwise it will explode!) and pour it over the Oreos. Mix with a spoon until the butter is incorporated. Press into the pan and bake for 10 minutes.
-
5
Meanwhile, prepare the filling. In a double boiler, melt chocolate chips, sweetened condensed milk, milk, a pinch of salt, and butter. Stir frequently. When mixture is melted and smooth, remove from heat and add vanilla and espresso. Pour over the top of the Oreo crust, using a spatula to smooth.
-
6
Now add the topping. Sprinkle the reserved roasted, chopped pecans and the chopped Oreos over the fudge mixture, pressing in gently. Place in the fridge for at least two hours to set up.
-
7
When ready to eat, take the dessert out using the wax paper. Cut 3 equal sections lengthwise and 5 equal parts across. Cut each square in half diagonally. Serve alone, or with ice cream or sweetened whipped cream. Store any leftovers in an airtight container in the fridge.
