Frozen Reese's Peanut Butter & Oreo Pie

Yeah, thats right, I put Oreos and Reese's in the same delicious frozen dessert! Annndddd it was flippin amazing! I found this recipe over at Baker's Royale, made a couple slight changes and BAM - this was the grande finale to our Super Bowl party. It was a total hit. This dessert is one of the easiest and quickest desserts you'll ever make. You can put it together in under 1/2 an hour (that includes time to bake the crust) and then all you have to do it let it set up in the freezer for a couple of hours and you're set with a wayyyyyy better than storebought dessert to serve to your hungry peeps!

 You may have noticed that my posts have been a little unhealthy this week... so, with the most ridiculous statement I've made in a while, I'll tell you, you could lighten this up by using low fat cool whip instead of the whipping cream. LOL, but chances are if you're already piling in the Oreos, peanut butter, and the Reese's PB cups, whats a few more grams of fat with the addition of whipping cream?! And it honestly tastes way better and you're not eating edible oil products! Woot!

Did you notice I tried to give my pictures a little valentines day theme with the heart shaped chocolates?! Did you also notice that the hearts don't match this pie one little bit?! Well, I tried... I am working on this food styling thing, sooooo I'm not perfect, but at least I'm putting in some effort right?!

Alright, recipe time!

Frozen Reese's Peanut Butter & Oreo Pie
Recipe adapted from Baker's Royale

Ingredients:

• 30 double stuff oreo cookies
• 4 tbsp unsalted butter, melted
• 2 1/2 cups whipping cream
• 1/4 cup creamy peanut butter
• 1/2 cup chunky peanut butter
• 1/2 cup icing sugar
• 1/4 cup heavy cream
• 1/2 cup Reese's Peanut Butter Cups, chopped

Method:

1. For the crust: Place 24 of the oreos in the bowl of your food processor. Pulse until cookies are finely crumbled. Pour in the melted butter and mix until well combined. Press into 9" springform pan to form crust. Bake 350F 7-10 minutes.
2. Place peanut butter, icing sugar and heavy cream in a small saucepan. Heat over medium heat until melted and smooth (stir carefully, because peanut butter will burn easily). Set mixture aside for 5-10 minutes to cool to room temperature. While mixture is cooling, whip the 2 1/2 cups of whipping cream. Then gently fold the peanut butter mixture into the whipped cream.
3. Chop up the remaining 6 oreos and toss with the chopped Reese's. Gently fold through the peanut butter, whipped cream mixture. Pour mixture into oreo crust and freeze for 3 hours. Garnish with caramel and white chocolate drizzle.

Sound good? This has got me wanting more... the last quarter of the pie is in my freezer calling out to me. Guess you know where I'm headed after I get this post up right? Better go whip up your own to indulge in! Catch ya later.

This post has been linked up with Fusion Fridays over at Jennifer Cooks! Head on over to check out Jennifer's favorite submissions from last week and to check out what new goodies fellow bloggers are deaming up this week.

This post has also been linked up with Mouth Watering Mondays over at the Sweet Spot! Head over there ASAP to check out all the delicious creations fellow bloggers have come up with this week. :)

Happy Baking my Friends!

Peanut Butter Cups

Ready to have a treat? Afraid to make a whole batch? Make these mini peanut butter cups - decadent and satisfying with built in portion control. These got rave reviews in our house and will definitely get rave reviews in your house too! Another bonus? They're quick and easy and have a very short ingredient list. Freeze them so you can only have one or two in a sitting because you have to thaw them out before you can bite into them!


This recipe comes from one of my favorite baking books - The Best Bake Sale Ever by Barbara Grunes. Every recipe I've tried has been so delicious and there is something for everyone in this cookbook! This cookbook is also great for people who are involved in bake sales (willing or not!) - it has awesome packaging ideas, tips for setting up your bake sale table and advice on how to sell the most baked goods! I would highly recommend this cookbook for anyone who likes to bake.

No-Bake Peanut Butter Cups

The Best Bake Sale Ever by Barbara Grunes

Ingredients:

• 1/2 cup peanut butter at room temperature
• 3/4 cup graham cracker crumbs
• 1/2 cup icing sugar
• 1/2 cup unsalted butter, melted and cooled
• 6 ounces semisweet or white chocolate chips
• 3/4 cup chopped candied or honey-roasted peanuts (I made homemade candied cashews instead)

Method:

1. Line the cups of mini muffin baking pans with mini paper liners.
2. In a medium bowl, with an electric mixer, mix together the peanut butter, graham cracker crumbs, and sugar. Mix the melted butter.
3. Spoon the candy into the paper-lined muffin pans. Refrigerate for 10 minutes, or until set.
4. Melt the chocolate in a microwave-proof cup in the microwave on high for 2 minutes. Stir until smooth.
5. Pipe the chocolate over the peanut butter cups. Sprinkle with the candied peanuts. Refrigerate at least 15 minutes longer, or until the chocolate has firmed up. Store in the fridge.

I hope you enjoy this recipe as much as we did! I just love how easy and quick they are to whip up. :)

Happy Baking my Friends!