Prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar using a mixer. Just before you are finished mixing the brownies, add the cookies and give them a few turns with the mixer to break them up a little. You don't to crush them to crumbs, just to chop them into a few pieces. (If you would rather, you could cut the mini Oreos into half by hand and stir them in). Make sure to follow the high altitude directions if you live at high altitude. Cool completely. When I'm in a hurry I pop them in the freezer for about 15 minutes.

While cooling, prepare Oreo cream layer. Mix shortening, vanilla, granulated sugar, powered sugar, and water in a mixer for two minutes. Spread over cooled brownies. Since I wanted this to be like Oreo cream, this filling is on the thicker side. It is easiest to spread if you drop it by the spoonfuls evenly over across the top of the brownies, spreading these spots together. If you can always add 1/2 Tablespoon of hot water to the mixture if you want it a little thinner. Place in freezer for another 15 minutes to prepare the cream layer for the glaze. You'll want it nice and cold so it is firm enough to withstand the warmth of the glaze as it spreads across the brownies.

Meanwhile prepare chocolate glaze. Place chocolate chips and butter in a microwavable bowl. Microwave for 30 seconds at a time, stirring in between intervals, until mixture is smooth and creamy. Let sit for a few minutes to cool down. It will thicken just a bit. Pour over chilled brownies moving back and forth as you move across the pan to evenly spread the mixture. Use a spatula to finish spreading the glaze over the brownies. Place in fridge to help chocolate set. You don't want them too firm that they are difficult to melt, so if you leave them in too long, just set them out for a bit before cutting them. Cut into bars and enjoy!