Tuesday, May 29, 2012

Reese's & Caramel Stuffed Oreos

It's that time of year again. 

The time of year I hate to do anything. It gets too warm to bake and and all I want to do is bask in the sun with a good book and a cold glass of something, well, cold.

And I usually want something sweet to go with it. I'm almost as bad as that mouse in those children's story books, "If you give a Mouse a....".

Yesterday, my hubs surprised me with a package of Peanut Butter Oreos. One can NEVER go wrong with buying me Oreos. Or peanut butter. Or an all expense paid trip to Paris or Bora Bora. But, hey, whatever. I'm easy. 

Needless to say, the Oreos and I got into a deep discussion. Before I knew it, their crowd dwindled down to about 6 and the party diverted over to my hips where it got very crowded, very quickly, and in such a confined space.

Then I remembered one of my favorite bloggers, Shelly of Cookies & Cups, posted a MUST TRY treat involving Oreos several months back. Actually it was probably more than several months ago, but the point is, I was suddenly inspired and needed to have them at THAT particular moment.

Marrying my two most favorite treats? This was one of those slap my head senseless moments for waiting this long to try them out. 

Now my head really hurts. Serves me right I suppose. 

Moral of the story: Learn from my mistakes people. LEARN. FROM. MY. MISTAKES.

And yes, I'm yelling at you. 

Deal with it.

Recipe adapted and slightly modified from Cookies & Cups

1 package each Double Stuffed Oreo or Double Stuffed Golden Oreo Cookies
16 regular sized Reese's Peanut Butter Cups
1 jar Dulce de Leche
2 cups semi-sweet chocolate or white chocolate, melted - I used Baker's chocolate.

Line a cookie sheet with parchment paper or silicone mats; set aside. On the stove top, using a double broiler method with a glass bowl, melt chocolate until smooth. Keep warm.

Twist Oreos and line a (separate) tray with the cream-filled side of the cookie. Set the other portion of the cookie aside to pulverize for the garnish. 

Apply a small amount of melted chocolate to the cream or the underside of the peanut butter cup to help glue it together.

Spread a generous amount of dulce de leche over the peanut butter cup and top with another topless cream-filled cookie. 

Freeze cookies for about 15 minutes. This will help the icing in the cookie to firm up a bit so it doesn't 'melt' when being dipped. This is a good time to grind the cookies that were set aside to use as a garnish into fine crumbs.

Remove from freezer several cookies at a time and and begin dipping. I used 2 forks and a rubber spatula.

Set onto prepared cookie sheet and sprinkle with cookie crumbs. You can also melt chocolate and drizzle over top. 

Freeze cookies until chocolate is set. 

Yields: 16 heavenly cookies.  

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