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.