One of the most fascinating articles I wrote for the OIT News Blog featured the work of two Rice professors and the university historian on two mapping projects.  One maps the history of Rice University over imagination and time.  The other is a look at the city of Rio de Janeiro over centuries of changing landscapes, governments, and culture.  These cookies were inspired by the many layers, textures and flavors of the Mapping Rio project.

Party Size Dessert Bars (11 x 15-inch pan)

• 4 cups crushed Oreo Thin cookies (20 oz)
• 2 teaspoons cinnamon
• 2 teaspoons chili powder
• 6 Tablespoons melted butter
• 2 cups coarsely chopped dried mangoes (12 oz)
• 1 cup coarsely chopped cashew nuts
• 2 cups chocolate chips (12 oz)
• 2 cans Eagle Brand sweetened, condensed milk
• 2 teaspoons vanilla extract

Preheat oven to 350°F.

Line the 11 x 15 x 2 -inch baking pan with parchment paper, including the sides. Spray the paper with Pam or other cooking spray.

Crush the cookies in a food processor or in an heavy Ziploc bag using a rolling pin. Place in large bowl and toss with cinnamon and chili powder.  Add melted butter and stir to combine.  Scatter the cookie crumbs across the bottom of the parchment paper.

Mix the chopped mangoes, nuts and chocolate chips in bowl and spread evenly across cookies.

Mix the sweetened, condensed milk with the vanilla and pour over the chopped nuts, mangoes and chocolate chips.

Bake at 350°F for 35 minutes.  Remove from oven and cool pan on trivets or wire rack for a few minutes.

Lift parchment out of pan and cool the slab of cookies on a wire rack to prevent cooking further.  When cool, move the parchment to a cutting mat and use a pizza cutter to divide the slab into squares.

Makes 36 squares.