Sunday, April 3, 2016

Chocolate covered oreo surprises

My mom sent me a link to this recipe a few months ago. At first peek it looks like the classic american thing to do - oh, lets just take a few things that are all bad for you, and combine them together!  (Fried twinkles??).  But luckily I was lured in by my love of chocolate, peanut butter, Oreos, and simple recipes (4 ingredients!).  I’m happy to report these are not just another gimmicky recipe, they are delicious, and were devoured rapidly at work.  They taste basically like a crunchy, chocolatey-er Reeses - and who doesn’t want that??

We’ve been struggling to come up with a suitable name for them.  The best suggestion so far is the “Whor-e-o” - as I think of this cookie as a cousin to the slutty brownie. While I think this name is pretty perfect, it may possibly not be appropriate for all situations… So if you have any ideas please comment below!

Note: The recipe is very scalable - I found it requires about 1 ounce of chocolate for each oreo/reeses sandwich.  As always - the chocolate doesn't have to be fancy or expensive, just make sure you pick one you like eating!  I love Trader joes pound plus 72% bars, they are a great deal for baking, and taste great..

Chocolate covered oreo surprises (aka Whoreos)
Makes 8 sandwich cookies (16 servings cut in half).
Mildly adapted from: recipeboy

16 double stuffed oreos
8 Reeses peanut butter cups
8 ounces dark chocolate, coarsely chopped(I used 72% bittersweet from trader joes)
1 tablespoon butter
sprinkles (optional)

Make the cookies:
  1. Place most of the chopped chocolate and butter in a microwave safe bowl, and microwave in 30 second increments, stirring in between, until mostly melted (leave out a few pieces).  Take out of the microwave, stir in the remaining chocolate, and let it cool a little while you prepare the cookies.
  2. Twist the oreos in half, and save the non-cream side for future use/snacking, and unwrap your Reeses.  Stack up your cookies, so they have half an oreo on bottom, a reeses in the middle, and the other oreo side on top.  (See pictures above).
  3. Stir your chocolate again, scraping the walls, and making sure it is fully melted.  Lay out a piece of parchment paper on a cutting board or cookie tray.  Carefully dip each sandwich cookie into the chocolate, covering each side.  I used my fingers to gently roll it around, then use a fork to lift it out, so excess chocolate can drip out.  (As you can see in the pictures, they don’t have to be perfect, the edges won’t be even, but the centers will look great!).  Sprinkle on decoration/sprinkles of your choice if desired.
  4. Pop these in the fridge for 30 minutes to speed up the chilling.  Then use a large sharp knife to cut each cooke in half for serving (if desired).  Enjoy!
If you are wondering why I leave out some of the chocolate when I first melt it - this is my compromise towards tempering the chocolate. I'm not patient enough to actually do it (with a thermometer, waiting patiently till it gets down to just the right temperature), but this compromise seems to help and is easy enough...


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