OreOH SO Delicious!!!!

Heya folks! I really have been slacking…but I do want you to know, I am still breathing and am very much alive and well.

School is still going great (check out my facebook for more photos)…we’re now onto Pate Feuillette (AKA Puff Pastry!).

I HAVE A RECIPE!! These OreOH So Delicious’s are really really good. Super easy and fun. I love desserts like these. Im not a huge fan of the fancy shmancy desserts (you know with the pasty cream filling and the delicate wisps of creme anglaise brusedh onto the plate), I like down home, rustic, messy desserts (No utensils allowed, just your fingers for lickin’).

YOU WILL NEED for the OreOH So Delicious:

• Oreos (You can easily make a home made cookie and cream)
• Graham cracker crumbs
• butter (melted)
• Sugar
• peanut butter
• A working oven
• A Kitchen Aide Stand-Up Mixer for Natale
• A loving heart
• A sense of humor
• Hehehe

OK! First things first you marry the Oreos and peanut butter together…you can use 2 full oreos but I didnt want them sticking out of the muffin pan so I used 1 and a  half. I scooped the Peanut butter from the jar (I’m a little obsessed with peanut butter and chocolate…) and spooned them on top.

You can use 2 Oreos for this but I didnt because then it would be taller than the muffin pan!

MOVING ALONG! I melted the butter (1 stick…Culinary school has taught me well, sorry Papa!) and smashed up my graham crackers. I used both Chocolate and Honey flavored. I like the combination for its taste and color (matches the peanut butter and the chocolate in the cookie).

UBER NOM NOM!!! This was not easy to NOT eat 🙂

I did not use a food processor to crush the graham crackers. The chunky pieces add to the texture of the dessert making it more crunchy. I place the crackers into a bag and smashed it with the smooth side of a meat tenderizer. I added about 2 tablespoons sugar.

Next comes the muffin tin. I sprayed the tray with cooking spray and then lined the muffin tin with the graham crackers. I went up the sides a little bit to surround the stacked cookies. I slapped on some peanut butter on the bottom of the cookies to stick to the graham crackers. I then put the cookies in the tin and filled in the void with the extra crackers.

I put these in a 350 degree oven for….eeeeer…20 minutes? I wanted the peanut butter to melt and get the cream in the cookie melted. When almost dont (about 15 minutes in) I spooned more peanut butter on top.  *** WARNING:You will lose some crackers when removing them from the muffin tin…DONT WORRY stick em back on. Remember the peanut butter on top? ooooh yes we encased those cookies in peanut butter and graham crackers. Let them cool cool cool, or eat them hot…and burn your mouth on gooey peanut butter…oh well.

They will look something like this. You can sprinkle with powdered sugar. A good Sunday morning treat!!!

Difficulty: Easy peasy lemon squeezy

Delicious Scale: OVER THE TOP!!

Diet friendly: NOPE! Not today sweet heart

Good for dessert on Sauce day? I think yes 🙂

THANKS FOR READING MY…Ca-Cake and Pastries: Coming to a Web browser near you…BLOGGERY!