Oreo Peanut Butter Cup Cookies Food

OREO PEANUT BUTTER CUP COOKIES

Steps:

• 1. Melt the chocolate. I just put it in my little crockpot, holds about 2 cups, and turned it on low. It melted very nicely.
• 2. While chocolate is melting, twist open your cookies, set aside, unwrap peanut butter cups. Stack one peanut butter cup on top of the cream side of the cookie, top with the remaining cookie piece.
• 3. Dip in melted chocolate with slotted spoon and place on wax paper and top with sprinkles. Allow to completely dry before serving.

PEANUT BUTTER CUP AND OREO™ CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
• When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
• In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

OREO AND PEANUT BUTTER BROWNIE CUPCAKES

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.

OREO PEANUT BUTTER PIE

Steps:

• Mix 22 crushed oreo cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-inch pie plate.
• To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
• Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
• Add peanut butter and milk; beat 2 minutes more or until smooth.
• Fold in whipped topping and 1 3/4 cups chopped cookies.
• Spread into pie crust.
• Sprinkle with remaining chopped cookies and peanuts.
• Refrigerate for 4-6 hours or overnight.