Recipe by The Purple Baker
"Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies."
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1 1/4 cups
unsweetened cocoa powder
I had to write a review of this. I was kind of skeptical about this recipe because it only had one review. I tried it and it is better than an actual Oreo cookie crust. The best part about it, is I always have the ingredients on hand. It was also very easy to put together.
Not too impressive. It stuck really bad,would not do again.
I love this recipe because it tastes even better than an Oreo crust, and no food processor/ hammer is needed! Don't bake it for more than 10 minutes; otherwise, you'll get a hard shell instead of a crumbly crust (like the texture of a real chocolate wafer crust)
I have made this recipe several times in the last few days. The first time, I made it exactly as the recipe stated. It was wonderful, except the sugar crystals crunched a little (might have been the brand of sugar). My husband liked that; I didn't. The second time, I used powdered sugar instead and liked the consistency of the crust much better. Also, I reduce the sugar to 1 c. and even added subbed in some whole wheat flour with success. I will never make an Oreo crust again!
Tastes better than oreo! I was skeptical, cause I really like oreo. I multiplied recipe by 4 and made it in 2 cake pans still using same time. Word of advice, if you make one to crumble and do a sloppy job putting it in pan cause you are planning to crumble anyways, and it gets cooked at different consistency, just go ahead and crumble when cooled and put back in a short time . It turned out great and looks great too! Thank you so much and for all the reviews that talked me into trying ! Update : I kept having issues of the pie shell sticking to the pan, so I started crumbling it all and really love cooking pudding and mixing the crust crumbled inside and on top and it's very good! Lots of people have loved it! The crust is a very good addition!
Wonderful recipe! Easy with just a few common pantry items. I am gluten (corn and egg) free and this was very adaptable to my dietary needs. I substituted sorghum flour for white flour with very good results. Really I think any flour would work: brown rice, buckwheat, millet or garbanzo! I'm so grateful I found this recipe!!!!
I love this recipe, I never have Oreo crumbs but I always have these ingredients, remember to use 325 degrees, burnt my first one since I didn't read the directions properly.
This tasted very good and a lot easier than crushing up chocolate cookies. The only problem was that I cooked it longer than the 10 minutes, because it didn't look done to me and when cooled, the crust got too hard like another reviewer mentioned. It is probably perfect at 10 minutes like the recipe says.
* Percent Daily Values are based on a 2,000 calorie diet.
Mock Chocolate Cookie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 279
** Calories from Fat: 114
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