Saturday, December 6, 2014

Peanut Butter Oreo Shooters


Yeah, you heard me right.  Peanut Butter Oreo Shooters, YUM!  My mom and I fashioned this recipe over Thanksgiving and it was a big hit at both parties I took it to.  It all started with an ordinary bag of Holiday Reese's Peanut Butter Cups {like these}, a casual discussion of easy-to-make desserts and soon we had the idea for the perfect sweet treat - miniature sized, because after a big dinner you don't really need a whole lot of dessert. (Or in my case the idea that if I only have a little bit, I can try one of everything!)

The Oreo's: Take some Oreo's (Double Stuff are my favorite), put them in a quart sized freezer bags {like these} and crush them with a rolling pin. The frosting between the Oreo's will make some for sticky sweet goodness. I used about 1/3 of the package - one row of cookies (probably 10).



The Cups: We used 20 - 2oz. square shooter cups {here they are}for our creation. Use a teaspoon to put the crushed Oreo's into the shooter cups. Try to divide them up as evenly as possible.


The Filling: Beat 4 oz. soft cream cheese with a hand mixer until it's smooth (that's my trick to make sure you don't have any lumps in your filling). Add 1 cup of powdered sugar slowly and mix in completely.  Add 1/2 cup Smooth Jif Peanut Butter and fold in 8 oz. Cool Whip.


Filling the Cups:  Place the peanut butter filling mixture in a quart sized freezer bag, snip the corner off and pipe the filling into each of the mini dessert cups evenly.


The Topping: Again, fill a quart sized bag with 8 oz of whipped cream, snip the corner off and top each of the desserts.  Avoid using spray whipped cream as it will deflate rather quickly and you'll end up with a soupy creamy mess on top of your fancy little desserts.  Chop up about 12 of the Reese's Peanut Butter Cups (as mention above) with a knife and sprinkle the candy over the whipped cream.

Enjoy!  Store these treats in the refrigerator until you're ready to serve them.  Teeny tiny spoons {so cute} are very fun and super cute too!


Ingredients:
10 Oreo cookies
16 oz. whipped cream, divided
4 oz. cream cheese, soft
1 cup powdered sugar
1/2 cup smooth peanut butter
12 Reese's peanut butter cups, mini
20 - 2 oz. dessert cups

Directions:
Crush Oreo's and a quart sized freezer bag with a rolling pin.  Evenly divide Oreo crumbs between 20 dessert cups.  For the filling beat 4 oz. soft cream cheese in a medium sized mixing bowl. Add 1 cup of powdered sugar slowly and mix in completely.  Add 1/2 cup Smooth Jif Peanut Butter and fold in 8 oz. Cool Whip. Place the peanut butter filling mixture in a quart sized freezer bag, snip the corner off and pipe the filling into each of the mini dessert cups evenly. Fill a quart sized bag with 8 oz of whipped cream, snip the corner off and top each of the desserts. Chop the Reese's Peanut Butter Cups and sprinkle the candy over the whipped cream.

Here's the PRINTABLE version.


2 comments:

  1. I could have sworn I had added your blog to my feed reader, but apparently it must not have worked because this never popped up in my list, so I didn't see it 'til you posted it on your mom's facebook. Anyway, yum! These sound really good. Logan's Roadhouse has similar little mini PB desserts, and they're awesome. Will have to try this out soon!

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    Replies
    1. Ooh, Logan's Roadhouse is my favorite! Maybe sometime I'll have to splurge and try a dessert there too.

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