25ToC- Day 11- Oreo-Stuffed Cookie Bars

For the Index of Treats <–Click here

Hey hey hey! This is one is for the VERY sweet-toothed among you!. However, you can also pull out the cookie recipe and enjoy that too. It’s good on its own, but adding Oreo cookies, just sweetens the deal. Here’s the recipe to end Oreo week. Hope you enjoyed!

Oreo-stuffed chocolate chip cookie bars

3-1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 Tbsp. vanilla
1 pkg. (12 oz.) miniature semi-sweet chocolate chips
18 DOUBLE STUF OREO Cookies

Directions

  1. Heat oven to 350ºF.
    2. Mix flour, salt and baking soda until well blended.
    3. Beat butter and sugars in large bowl with mixer until well blended.
    4. Add eggs and vanilla; mix well.
    5. Gradually add flour mixture, beating well after each addition.
    6. Stir in chips.7. Press  2 cups dough onto bottom of 13×9-inch pan
    8. Top with cookies, arranging in 3 rows of 6 cookies each.
    9. Place  remaining dough on large sheet waxed paper; pat into 13×9-inch rectangle. (Do not add any extra flour.)
    10. Invert over cookies; remove waxed paper.
    11. Gently press dough around each cookie to secure.
    12. Bake  28 min. or until lightly browned.
    13. Cool completely.

(found on snackworks.com)

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25ToC- Day 10- Oreo Cheesecake Bites

For the Index of Treats <–Click here

Today’s Oreo recipe gets us just a bit closer to the end of Oreo week, and it’s pretty involved, but well worth it! If you like Oreos, and you like Cheesecake, this fluffy recipe is one that goes over really well with everyone I have shared it with. Hope you enjoy!

Oreo Cheesecake Bites

36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) semi-sweet baking chocolate

Directions

  1. Heat oven to 325°F.
    2. Line 13×9-inch baking pan with foil, with ends extending over sides.
    3. Finely crush 24 cookies.
    4. Melt 1/4 cup butter; mix with crumbs.
    5. Press onto bottom of prepared pan.
  2. Beat cream cheese and sugar with mixer until blended.
    7. Add sour cream and vanilla; mix well.
    8. Add eggs, 1 at a time, beating after each just until blended.
    9. Chop remaining cookies.
    10. Gently stir into batter.
    11. Pour over crust.
    12. Bake  45 min. or until center is almost set.
    13. Cool
  3. Meanwhile, microwave chocolate and remaining butter in medium microwaveable bowl on HIGH 45 sec. to 1 min. or until butter is melted.
    15. Stir until chocolate is completely melted and mixture is well blended.
    16. Cool slightly; spread over top of cheesecake.
    17. Refrigerate 4 hours.
    18. Use foil handles to lift cheesecake from pan before cutting to serve.

(found on snackworks.com)

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25ToC- Day 9- Oreo Santa Hat Cookies

For the Index of Treats <–Click here

This is one the kids love to help make and share with their friends. It’s pretty simple, super cute, and very tasty. Did I mention that I love Oreo week?!

Oreo Santa Hat Cookies

4 oz. brick cream cheese, softened
2 Tbsp. sugar
1/2 cup thawed frozen whipped topping
20 OREO Cookies
20 strawberries, caps removed

Directions

  1. Mix cream cheese and sugar in small bowl until blended.
    2. Gently stir in whipped topping.
    3. Spoon into small re-sealable plastic bag.
    4. Cut off 1 corner from bottom of bag.
    5. Pipe cream cheese mixture onto cookies.
    6. Top with strawberries, bottom-ends up, pressing gently into cream cheese mixture to secure.
    7. Pipe  remaining cream cheese mixture onto bottom tips of berries.

(found on snackworks.com)

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25ToC- Day 8- Oreo Banana Top Hats

For the Index of Treats <–Click here

This is one of my favorites. I love a little fruit with chocolate, but something about these clicks just right for me. I hope you enjoy them as well!

Oreo PB & Banana Top Hat

12 Peanut Butter Creme OREO Fudge Cremes
1 banana
1 pkg. (4 oz.) semi-sweet baking chocolate, melted, divided
1 Tbsp. multi-colored sprinkles

Directions

  1. Place cookies in single layer in shallow parchment paper-lined pan.
    2. Cut banana into 12 slices.
    3. Pour half the melted chocolate into small re-sealable plastic bag; set aside.
    4. Dip bottoms of banana slices, 1 at a time, in remaining melted chocolate.
    5. Place on cookies.
    6. Snip small piece off bottom corner of chocolate-filled bag; drizzle chocolate over bananas.
    7. Top with sprinkles.
    8. Freeze 3 hours.
    9. Let stand at room temperature 5 min. before serving.

(found on snackworks.com)

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25ToC- Day 7- Oreo Cookie Ball Pops

For the Index of Treats <–Click here

Today plays off of yesterday’s recipe of the Oreo Cookie Balls, not we turn them into pops. Mine aren’t as pretty as what you find on Pinterest or at the stores, but these are VERY tasty🙂

Oreo Cookie Ball Pops

1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
1/2 cup multi-colored sprinkles (or choice candies), divided
1-1/2 pkg. (4 oz. each) white baking chocolate (6 oz.), melted
1 pkg lollipop sticks

Directions

  1. Mix cream cheese and cookie crumbs until blended.
    2. Shape into 48 (1-inch) balls.
    3. Freeze 10 min.
    4. Insert lollipop stick into center of each ball.
    5. Melt semi-sweet chocolates in pans on stove (stir constantly- careful not to burn)
    6. Dip 24 balls in semi-sweet chocolate or white chocolate
    7. Roll into chosen sprinkles/candies.
    8. Place in single layer in shallow waxed paper-lined pan.
    9. Refrigerate  1 hour or until firm.

(found on snackworks.com)

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25ToC- Day 6- Oreo Cookie Balls

For the Index of Treats <–Click here

Today I am kicking off a WEEK of Oreo-based recipes. Hope you enjoy!

Oreo Cookie Balls

1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed (about 3 cups)
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

Directions

  1. Mix cream cheese and cookie crumbs until well blended.
    2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate
    3. place in single layer in shallow waxed paper-lined pan.
    4. Refrigerate  1 hour or until firm.

(found on snackworks.com)

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25ToC- Day 5-Crispy PB Balls

For the Index of Treats <–Click here

Hello! Welcome to day 5 of the #25TreatsOfChristmas! I’m going to show you how to make fun little Crispy Peanut Butter Balls. These have bee a favorite of ours for a while!

However, I’m debating on how the next week will go, so I’m going to let YOU decide. You tell me… NEW recipes, or OREO week?

Vote here, or on Facebook, or Google+! Here’s today’s recipe:

 Crispy PB Balls

3 cups rice krispies
1 1/4 cups peanut butter, softened
1/2 block almond bark (chocolate AND/OR white chocolate flavored- WITH sugar- if you get it without you will want to add some sugar to sweeten it)

Directions

  1. Crush rice krispies and place in a bowl
    1. I place them in a ziplock back (half full)
    2. Press out as much air as possible before sealing
    3. Use a rolling pin to crush
  2. Mix in peanut butter and blend thoroughly
  3. Roll into balls
  4. Melt almond bark in a pan
  5. Roll balls in almond bark
  6. Place on wax paper to cool
  7. Decorate as you like
    1. Shown: Milk chocolate with white chocolate drizzle
    2. Shown: White chocolate with colored frosting made into Snowman faces

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25Toc- Day 4- PB Chocomallow Cups

For the Index of Treats <–Click here

Ok, here is the Day 4 recipe. I had to go searching for the pics of this one. It’s older but sooo yummy. Note, I made mine without the paper cups but did put them in cups afterward. Either should work fine, it was just a bit messier the way I did it. I hope you enjoy!

PB Chocomallow Cups

1 pkg Graham Crackers (not 1 box)
1/4 cup butter
1/2 block almond bark (chocolate flavors)
1/4 cup peanut butter
4 Jumbo marshmallows (or 10 regular)
1/4 cup milk (I use whole milk)

Directions

  1. Grease a 12-cup muffin pan (or use muffin cup papers)
  2. Melt butter on stove
  3. Add in crumbled graham crackers
  4. Mix thoroughly until all graham cracker crumbs are moist
  5. Drop crumbs into the bottom of each cup in the prepared pan
  6. Press firmly to form a bottom crust
  7. Melt almond bark and peanut butter together
  8. Mix in marshmallows and melt into the almond bark and peanut butter (I find a wooden spoon is best for this step to firmly press in the marshmallows
  9. As the mixture starts to firm up, pour in the milk
  10. Stir until smooth
  11. Pour into each cup (fills about halfway) over the graham cracker crust
  12. Place in fridge for a couple hours to firm up
  13. Pull cups out or use a knife to cut around the edges and remove the cups
  14. Serve

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25ToC- Day 3- Sugar Cookie Kisses

For the Index of Treats <–Click here

Sorry I am so late! I will post day 3 and 4 today for the #25TreatsOfChristmas! Here is your Day 3 recipe! And HOPEFULLY I will have my computer back in order VERY soon so I don’t get so far behind again!

Sugar Cookie Kisses

2 3/4 cup flour
1 tbsp baking powder
1 cup butter (super softened)
1 1/2 cup sugar
1 egg
1 tsp vanilla
1 bag of kisses (we used hugs and kisses <– dark chocolate)

Directions

  1. Preheat oven to 375 degrees F
  2. Mix together the flour and baking powder and set to the side
  3. Beat butter and sugar together
  4. Add in the egg and vanilla and beat more (like a lot)
  5. Gradually add in the flour mixture (still beating)
  6. Roll dough into balls and place on an UNgreased cookie sheet
  7. Bake 8-10 minutes (with convection I bake mine for 7 minutes)
  8. Let cool for 2 minutes
  9. Place kisses in the middle of the cookies and gently press down

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25ToC- Day 2- PB Choc Oat Bars

For the Index of Treats <–Click here

Here is the Day 2 recipe for #25TreatsOfChristmas!

Peanut Butter Chocolate Oat Bars

1 cup butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp almond extract (optional)
3 cups Quick Oats
6 squares backer’s chocolate
—if using unsweetened- add sugar to taste- I use… a LOT…:\
1/2 cup peanut butter
1 Squeeze tube of cream cheese frosting (optional)

Directions

  1. Grease a 9×9 or 8×8 dish
  2. Melt butter
  3. Stir in brown sugar
  4. Add vanilla and almond extract
  5. Mix in oats
  6. Stir (while still on a low heat) for 2-3 minutes until well blended
  7. Press half of mixture into prepared dish
  8. Melt chocolate (add sugar if necessary)
  9. Add in peanut butter and thoroughly mix
  10. Pour chocolate and peanut butter mixture over oats in dish
  11. Spread evenly
  12. Crumble remaining oat mixture over chocolate (pressing gently)
  13. If adding cream cheese frosting, drizzle over top layer of oats
  14. Refrigerate 2-3 hours before cutting into squares and serving

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