The two things I try to never keep around the house are Oreo cookies and Reese’s Peanut butter Cups. The speed at which I can scarf either of them down is comparable to a college frat boy chugging beer. Either delight really kills the effect of any sort of workout regimen I try to keep.

That being said, sometimes I break my own rules. Especially when it comes to putting the two of these heavenly treats together into one angelic dessert. I have creatively named these godly desserts Oreo Reese’s. I don’t want to brag and say that they’re amazing. But I wouldn’t want to lie to you either.

The basic idea is to take an Oreo cookie, fill it with Reese’s Peanut butter Cup filling (from my Homemade Reese’s Bars post!), and dip the cookies in white chocolate.

<<Angel’s sing and the sun beams down>>

Click below for the recipe.

Ingredients:

(Makes 18 cookies)

18 Oreo Cookies
2/3 cup White Chocolate
1/4 batch of Peanut butter Filling from my Homemade Reese’s Bars
 (4 Tbs. softened Butter, 1/2 cup Graham Cracker Crumbs, 1/4 cup Peanut Butter, 3/4 cup Powdered Sugar)

1. Mix together the peanut butter filling supplies in a small bowl until fully blended.

2. Twist open your Oreos to expose the crème filling. Roll a small ball of the peanut butter filling and place on top of the crème. Place the other half of the Oreo on top of the peanut butter and smash it down. Repeat for all 18 Oreos.

3. With your stack of Oreos completed, melt the white chocolate in the microwave for about 2 minutes, stopping to stir the chocolate every 30 seconds to make sure it doesn’t burn. Dip about half of each Oreo in the white chocolate and place on a baking sheet covered in waxed paper.

4. Refrigerate the Oreo Reese’s for at least 20 minutes to let the white chocolate harden. After this, they’ll be ready to devour! Make sure to store these heavenly bites in the fridge. They last for about 5 days before the Oreos start to get stale tasting.