M&Ms Ferrero Oreo Roll (Printable Version)
# What You'll Need:
→ Base
01 -
20 Oreo cookies, cream removed
02 -
4 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
1 jar Ferrero hazelnut spread, room temperature
05 -
1 bag M&Ms, milk chocolate
→ Optional Decoration
06 -
Additional crushed Oreo cookies
07 -
Melted chocolate for drizzling
08 -
Crushed hazelnuts
# Step-by-Step Directions:
01 -
Crush Oreo cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter and granulated sugar until combined. Press the mixture into a parchment-lined pan to a 1/4 inch thickness. Chill in refrigerator for 15 minutes.
02 -
Using an offset spatula, spread the Ferrero hazelnut spread evenly over the chilled Oreo base, ensuring full coverage without reaching the edges.
03 -
Sprinkle whole or lightly crushed M&Ms evenly over the hazelnut layer. Press gently to secure candies in place.
04 -
With the aid of parchment paper, roll the cake gently but firmly into a log shape, applying consistent pressure to maintain structure without cracking. Wrap and refrigerate for 30 minutes.
05 -
Unwrap the chilled roll and decorate with drizzled chocolate, crushed Oreo crumbs, additional M&Ms, and hazelnuts if desired. Slice with a warm knife for clean cuts before serving.
# Helpful Notes:
01 -
Use room temperature ingredients for smoother mixing and even spreading.
02 -
Refrigerate the roll for at least 30 minutes before slicing to ensure stability.