Halloween Oreo Roll Recipe

Name: Halloween Oreo Roll Recipe
Prep time: 4 h 35 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 15-ounce package Oreo Double Stuf; 8 ounces cream cheese, at room temperature; 2 tablespoons whole milk; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2 cups confectioners’ sugar; Kosher salt; 6 ounces marshmallows (about 24); Orange gel food coloring; Gummies for decorating (spiders)

8 steps

Prep:4h 35min

This easy chocolate roll cake starts with a package of chocolate wafer cookies that becomes a Halloween dessert centerpiece. We upped the spooky effect by decorating the cake with gummy spiders on a “web” made from melted marshmallows. We color the marshmallow with orange food coloring but feel free to change it to green or whatever color you like. When ready to serve, slice through the marshmallow webbing and scary spiders to reveal a beautiful hypnotic swirl.

Updated at: Fri, 29 Sep 2023 11:12:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories440.7 kcal (22%)

Total Fat22.8 g (33%)

Carbs60.9 g (23%)

Sugars46.4 g (52%)

Protein3 g (6%)

Sodium249.1 mg (12%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

15 ounceOreo Double Stuf

8 ouncescream cheese

at room temperature

2 tablespoonswhole milk

1 stickunsalted butter

at room temperature

2 cupsconfectioners’ sugar

kosher salt

6 ouncesmarshmallows

orange gel food coloring

Gummies

for decorating, spiders

Instructions

Step 1

Scrape the creme filling from the cookies into a small bowl and set aside. Transfer the cookies to a food processor and pulse until finely ground, about 20 times. Pulse in the cream cheese, scraping down the sides to evenly mix as needed, until a dough forms, about 15 times. Add 1 tablespoon of the milk if the mixture is too thick (it should be the consistency of a soft sugar cookie dough).

Step 2

Transfer the dough to a large sheet of plastic wrap on a work surface. Cover with another large sheet of plastic wrap and roll out with a rolling pin to a 9-by-12-inch rectangle. Set aside.

Step 3

Combine the butter with the reserved creme filling in the same food processor and process until smooth, about 30 seconds. Add 1 cup of the confectioners’ sugar and process until smooth. Add the remaining 1 cup confectioners’ sugar and a pinch of salt and process until smooth. Add the remaining 1 tablespoon milk and process until the buttercream is light and fluffy, about 30 seconds.

Step 4

Position the rectangle of dough with a shorter side facing you. Remove the plastic wrap on top and evenly spread the buttercream all the way to the edges on three sides of the rectangle, leaving a 1/2-inch border on the short side opposite you.

Step 5

Roll the dough away from you into a log using the plastic wrap to help and place it seam-side down. Tightly wrap with the excess plastic wrap and tie the two ends to tighten the roll. Refrigerate until firm, at least 4 hours, up to overnight.

Step 6

When ready to serve, unwrap the roll and transfer to a serving platter.

Step 7

Combine the marshmallows with 12 drops of orange gel food coloring in a large microwave-safe bowl and microwave until the marshmallows lose their shape, about 1 minute. Stir well until deflated and evenly colored, then let cool slightly, about 1 minute. Dip fingers (wear disposable gloves for easy cleanup) into the marshmallow mixture and stretch in between your hands until thin and weblike. Stretch and wrap the marshmallow around the roll until the web effect covers it entirely. While the web is still sticky, decorate it with candy gummy spiders. Let stand until firm, about 10 minutes.

Step 8

Slice and serve immediately.