Reese's Stuffed Oreos
Try this recipe for Reese's stuffed Oreo's loaded with chocolate and peanut butter flavors that melt in the mouth.
Servings: 6
Ingredients
- 8 Oreo cookies original or double stuffed
- 6 Peanut Butter Cups
- 1 Cup mini semisweet chocolate chips
- 1½ Teaspoons coconut oil
- ⅓ Cup peanut butter chips
Instructions
- Prepare a small cookie sheet by lining with parchment paper.
- Crush 2 of the Oreos and set aside.
- Gently twist 6 of the Oreos apart.
- Sandwich one peanut butter cup in between the two halves of each Oreo.
- In a microwave safe dish, melt together the semisweet chocolate chips and the coconut oil.
- Once melted and smooth, use a fork to carefully dunk each of the Oreo Reese's sandwiches into the chocolate. Gently tap the bottom of the fork holding the dipped cookie against the edge of the bowl to help the excess chocolate drip off, then place the cookie onto the prepared parchment lined cookie sheet.
- When all of the cookies have been dunked, let the cookies cool completely until hardened, either on the counter or in the fridge.
- Melt the peanut butter chips in the microwave then spoon into a piping bag fitted with a small open tip, or without a tip and just snip the end off.
- Pipe a spiral of the melted peanut butter chips onto the top of each cookie, then sprinkle with the crushed Oreo. Let harden before serving.
Notes
Steer clear of the foil-wrapped minis: Use the classic original-sized Reese's, the wide and flat ones, not the tin foil-wrapped minis.
Carefully separate Oreos: Twist the Oreo cookies gently to separate the top and bottom halves without breaking them. A gentle sawing motion with a knife can also help.
Use a fork, not fingers, to dip: When dipping the stuffed Oreos into the melted chocolate, use a fork to lower them and lift them out. This allows excess chocolate to drip off easily and gives a more even coating.
Work on parchment paper: Place dipped Oreos on a paper-lined baking sheet to cool and set. This prevents sticking and makes for easy cleanup.
Carefully separate Oreos: Twist the Oreo cookies gently to separate the top and bottom halves without breaking them. A gentle sawing motion with a knife can also help.
Use a fork, not fingers, to dip: When dipping the stuffed Oreos into the melted chocolate, use a fork to lower them and lift them out. This allows excess chocolate to drip off easily and gives a more even coating.
Work on parchment paper: Place dipped Oreos on a paper-lined baking sheet to cool and set. This prevents sticking and makes for easy cleanup.
Nutrition
Calories: 398kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 127mg | Potassium: 319mg | Fiber: 4g | Sugar: 29g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 5mg
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