Halloween Oreo Roll

The easiest roll cake! Think Oreo balls meets swiss roll! Topped with more crushed Oreos, and a drizzle of white chocolate. Slice it open to reveal the magical swirl. It will be the centerpiece for any spooky halloween party!

Ingredients

• 1 (15 oz) package double cream stuffed Oreos (4-5 reserved for the top)
• 8 oz cream cheese at room temperature
• 2 tbsp. whole milk
• 1 stick unsalted butter
• 2 cups powdered sugar
• pinch of salt
• 1/2 cup white chocolate chips

Directions

In a medium bowl separate the cream filling of the oreos. Placing the cookies into the food processor. Set the cream filling aside for later. Add the cream cheese to the cookies and combine until smooth. Scraping down the sides. Add the milk if the mixture is too thick, it should be a soft cookie dough.

Transfer the dough to a large sheet of plastic wrap on the work surface. Cover and roll it out until it’s about 9×12 rectangle. Set aside.

For the filling, add the reserved cream filling, and butter. Process until smooth. Add in the powdered sugar and continue to process, scraping down the sides until its really smooth.

Position the rectangle with the shorter side facing you. Remove the plastic wrap on top and evenly spread out the buttercream to the edges leaving about a 1/2 inch border.

Start by grabbing the plastic wrap and rolling the dough up and away from you into a log. Ensuring it’s tightly wrapped. Continue all the way up. Tightly wrap up in the plastic and tie the ends. Refrigerate until firm, at least 4 hours, or up to overnight.

When you’re ready to serve. Crush up the reserved couple oreo cookies. Sprinkle over the top of the roll. Melt the white chocolate chips and drizzle over the top. Transfer to serving platter. Cut into slices and serve. Keep in an airtight container or covered in the fridge.