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Halloween Oreo Roll

This spooky and sweet Halloween Oreo Roll recipe is surprisingly simple to whip up, making it perfect for parties, a fun family activity, or just a special treat to enjoy yourself.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (15-ounce) double creme filled chocolate sandwich cookies
  • 8 ounces cream cheese room temperature, softened
  • 2 tablespoons whole milk
  • 1 stick (8 tablespoons) unsalted butter room temperature
  • 2 cups confectioners’ sugar
  • 1 Pinch kosher salt
  • 6 ounces marshmallows
  • orange gel food coloring
  • gummy spiders for garnish

Equipment

  • food processor
  • Plastic wrap
  • Rolling Pin
  • Microwave-safe bowl
  • Serving Platter
  • Disposable gloves

Method
 

  1. Step 1: Separate the creme filling from the chocolate cookie wafers. Set the creme filling aside.
  2. Step 2: Place the chocolate cookie wafers in a food processor and pulse until finely ground.
  3. Step 3: Add the softened cream cheese to the food processor with the ground cookies. Pulse until a dough forms. Add 1 tablespoon of milk if needed and pulse again.
  4. Step 4: Scrape the dough onto a large sheet of plastic wrap. Cover with another sheet of plastic wrap and roll into a 9x12 inch rectangle.
  5. Step 5: In the food processor, combine the softened butter with the reserved creme filling. Process until smooth.
  6. Step 6: Add 1 cup of confectioners' sugar and process until smooth. Then add the remaining 1 cup of confectioners' sugar and the pinch of salt, and process again until smooth.
  7. Step 7: Add the remaining 1 tablespoon of milk and process until the buttercream is light and fluffy.
  8. Step 8: Remove the top plastic wrap from the cookie dough rectangle. Spread the buttercream evenly over three sides, leaving a 1/2-inch border on the side furthest from you.
  9. Step 9: Using the plastic wrap to help, carefully roll the dough away from you into a log. Place seam-side down.
  10. Step 10: Tightly wrap the entire roll with excess plastic wrap, twisting and tying the ends securely. Refrigerate for at least 4 hours, or overnight, until firm.
  11. Step 11: Unwrap the chilled roll and transfer it to a serving platter.
  12. Step 12: In a microwave-safe bowl, combine marshmallows with about 12 drops of orange gel food coloring. Microwave for about 1 minute, until melty.
  13. Step 13: Stir the marshmallow mixture until smooth and evenly colored. Let cool slightly for about 1 minute.
  14. Step 14: Wearing disposable gloves, dip fingers into the warm marshmallow mixture and stretch it thinly between your hands to create a web-like texture.
  15. Step 15: Stretch and wrap the marshmallow web around the chilled Oreo roll, covering it completely.
  16. Step 16: While the web is still sticky, gently press gummy spiders into it.
  17. Step 17: Let the decorated roll sit for about 10 minutes for the marshmallow to firm up slightly.
  18. Step 18: Slice and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 15-20 minutes before slicing if firm.