OREO PEANUT BUTTER BROWNIES
I saw this on a few sites with minimal directions. I decided to rewrite it to make it easier & better. I used Betty Crocker's Ultimate Fudge Brownie mix & regular Oreos. Feel free to use any brownie mix.
Provided by Brenda Brown
Categories Other Desserts
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Prepare brownie mix according to the directions on the box. Use a large spoon to mix the batter, not a whisk or a wooden spoon. (I use a large metal spoon from my silverware). Set bowl aside.
- 2. Lightly spray a 24 count cupcake tray with Pam Baking Spray. Holding one Oreo in your hand, lightly cover the top cookie with peanut butter. Top with another Oreo. Lightly cover top cookie with peanut butter. Place stack into the cupcake tin. Continue making stacks & filling the tin with Oreos.
- 3. Spoon the brownie batter over the Oreos, one spoonful is enough. It will slowly cascade over the Oreo stack.
- 4. Bake for 25 minutes. Check with a toothpick along the edge of the brownie to avoid the Oreo & peanut butter. Toothpick must be clean for the brownies to be done.
- 5. Allow brownies to cool in the pan for about 15 minutes on a wire rack. Using a butter knife, gently loosen brownies from the cupcake tray. Eat & enjoy with a glass of milk.
- 6. For an even better dessert, place the brownie in a dessert bowl. Add a scoop of ice cream. Add Hershey's chocolate or Caramel syrup, sprinkles, Cool Whip or RediWhip.
OREO AND PEANUT BUTTER BROWNIE CUPCAKES
I found this while searching the web and decided to try it today. My youngest son told me it was the best he ever had and my brother went so far as to say it was oreogasmic...so I'll let you decide. It is best to spay the cupcake liners so the brownies don't stick.
Provided by PA Cindy
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
- Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
- Makes 12 servings.
Nutrition Facts : Calories 432.4, Fat 23.5, SaturatedFat 4.4, Cholesterol 31, Sodium 313.9, Carbohydrate 53, Fiber 1.3, Sugar 10.4, Protein 6.8
PEANUT BUTTER-OREO FROSTING
As far as I'm concerned, the richer desserts are, the better--and I know that I'm not alone;) I took my favorite peanut butter frosting recipe and added my favorite packaged cookie--Double Stuffed Oreos. This is a KNOCK-OUT frosting; super rich, creamy, and sweet. Spread on butter cookies, chocolate cookies, peanut butter cookies, sugar cookies, banana cookies, blondies, brownies, all kinds of cakes--whatever you fancy. Instead of Oreos, add in your favorite crushed candy bars (I bet Heath bars, Snickers bars, and Butterfinger bars would be heart-stopping!!!) You're the artist:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, cream together the peanut butter, butter, and cream cheese with an electric mixer on medium-low speed until smooth and light.
- Blend in the vanilla.
- Beat in the sugar, a little at a time (about 1/4 cup each time), until smooth and of desired spreading consistency.
- Gently fold in the Oreos.
- Use frosting as desired.
Nutrition Facts : Calories 1476.7, Fat 97.5, SaturatedFat 38.6, Cholesterol 122.9, Sodium 983.2, Carbohydrate 136.1, Fiber 6.7, Sugar 108.4, Protein 27.6
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