This rich, chocolatey crumb crust comes together in minutes with just a food processor and a mixing bowl. Melted butter binds everything into a texture like wet sand, pressing firmly into an even, compact layer across the bottom and up the sides of your pan. A pinch of salt balances the sweetness and deepens the chocolate flavor, giving the finished crust real character instead of tasting flat. Whether you chill it for a no-bake filling or pop it in the oven until fragrant and set, you end up with a sturdy, crisp base that holds its shape when sliced. It's an easy, reliable crust to keep on hand for pies, cheesecakes, and icebox desserts, and it fits neatly into a gluten free baking routine.
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Nabisco Oreo Gluten Free Chocolate Sandwich Cookies
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Place the Oreo cookies (filling and all) in a food processor and pulse until they form fine, even crumbs with no large pieces remaining, about 15 one-second pulses.
Transfer the crumbs to a medium bowl, add the melted butter and salt, and stir until the mixture resembles wet sand and holds together when pressed between your fingers.
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