GECKO'S RESTAURANT OREO BROWNIES

FOR THE OREO LAYER:
1 (18-ounce) package Oreo cookies
1/2 cup pecans
1 cup (2 sticks) unsalted butter, melted
FOR THE CHOCOLATE KAHLUA LAYER:
6 ounces bittersweet chocolate
3/4 cup heavy (whipping) cream
1 1/2 tablespoons confectioners' sugar
5 tablespoons Kahlua
FOR THE WHITE CHOCOLATE LAYER:
6 ounces white chocolate
6 tablespoons heavy (whipping) cream
1 1/2 tablespoons confectioners' sugar
FOR THE CHOCOLATE GANACHE:
6 ounces bittersweet chocolate
3/4 cup heavy (whipping) cream
3/4 cup (1 1/2 sticks) unsalted butter

OREO LAYER:
Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.

CHOCOLATE KAHLUA LAYER:
In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.

WHITE CHOCOLATE LAYER:
In double boiler, melt chocolate in cream and sugar. Spread evenly over chocolate layer; freeze for 15 minutes.

CHOCOLATE GANACHE:
In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.

TO SERVE:
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.

Makes 96 (1-inch) squares
Source: Atlantic Journal-Constitution, 1999