Oreo Snickers Pies
Cozy days & our weekly recipe are here! 🤗 Wherever you are, here is a reason to have a delicious moment with these Oreo Snickers Pies. ❤️📝 Let us know how these turn out for you! 😘
Ingredients:
Oreo Crust
20 Oreos
75gr unsalted butter, melted
Ganache
180gr heavy cream
170gr semi-sweet chocolate, coarsely chopped
Peanut Butter Filling
180ml heavy cream
224gr cream cheese or mascarpone (room t°)
310gr creamy peanut butter
90gr confectioners’ sugar
1 teaspoon vanilla extract
200gr snickers, crushed
Instructions:
Preheat the oven to 180°C. Prepare 12 muffin silicon cups.
Make the crust: In a blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into muffin cups. Bake for 9-10 minutes. Allow to cool as you prepare the rest.
Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth.
Sprinkle half of the snickers on top of the cooled crust cups. Spread peanut butter filling evenly on top, then spread ganache on top of filling. Sprinkle the rest of the snickers on top.
Chill the pies in the refrigerator for 5-6 hours or even overnight. Serve cold. Enjoy! ❤️❤️❤️
Cookiea Beacon #webelieveinhandmade
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