Well THESE were fun.
Yeah, those Ritz cracker sandwiches. Specifically, that peanut butter filling. It haunts me, you guys – and though I already tried it in a peanut butter cup I decided to up the ante and stuff an Oreo in it for good measure. Oh, and to celebrate #NationalOreoDay (March 6th, in case you were wondering).
They are AMAZING. And super easy too. Aaaaaand quite adaptable. You can use gluten-free sandwich cookies, any nut butter you like, and your choice of chocolate. If you use a dairy-free spread and dairy-free chocolate chips, you’ve got yourself a decadent vegan treat too.
What are you waiting for?
Makes: 6 peanut butter cups
8 ounces white chocolate chips (or chopped white chocolate)
1/4 cup creamy peanut butter
1/4 cup confectioners’ sugar
2 tablespoons unsalted butter, softened
Line a standard sized muffin tin with six liners.
Melt half the chocolate (4 ounces) in the top half of a double boiler set over barely simmering water. Divide evenly among the liners, spreading on the bottoms and slightly up the sides. Pop in the freezer to set.
While the chocolate is setting make the peanut butter filling: Beat the peanut butter, confectioners’ sugar and butter till light and fluffy. Divide evenly among the tops of six of the Oreos (reserve the remaining two). Use a spoon, offset spatula or clean damp fingers to press into a smooth and even layer.
When the chocolate has hardened, place the Oreos inside each liner – return to the freezer. Crush the remaining two Oreos and set aside.
Melt the remaining white chocolate in the double boiler as before. Spoon evenly atop the Oreo/peanut butter filling; rap the tin on the counter to level the surface. Sprinkle the tops with your reserved Oreo crumbs; store in the fridge till ready to serve.
This delicious recipe brought to you by Sheri Silver
More Oreo recipes!