Oreo Cookies on the Half Shell

These peanut butter oreo cookies on the half shell have a huge dollop of pb oreo filling and no second cookie to get in your way. These are gluten free and vegan, but you can certainly take a shortcut by buying chocolate wafers if you prefer.

If the filling part of the oreo cookie is your favorite part, then these cookies are for you

A few weeks ago, oreo cookies were on sale at the Kroger. Since I love to feed my man, I thew a couple packages into the cart, a desicion I regretted later. He ate the oreos with gusto, while I watched sadly from the corner of the couch, wishing I didn’t have this dumb wheat allergy.

Luckily, Natalie from Feasting on Fruit came to my rescue. She has the most awesome gluten free oreo cookie recipe, and it required minimal ingredients. I immediately set about making a batch…and then another batch…and then just one more…

If the filling part of the oreo cookie is your favorite part, then these cookies are for you

Though Natalie suggest stuffing the cookies with a mix of coconut milkfat and maple syrup, I went a more traditional route and made the classic vegetable shorting and powdered sugar filling. It was incredibly addicting and good, but I wanted more. So I turned it into some lush peanut butter filling, piled high on the cookie and drizzled with a generous pour of chocolate. Because everyone knows that the filling is the best part*

*ahem….shameful secret….when I was a kid, I thought the cookie part was the best. I know. I know. Don’t judge me too harshly

If the filling part of the oreo cookie is your favorite part, then these cookies are for you

When you make these, you need to have some sort of plan in mind. Like that you’re going to bring them to a friend’s house, or a party or family gathering or something. Because they are super dangerous if it’s just you and the cookies in the house.

Not that I would know anything about that. 😇

If the filling part of the oreo cookie is your favorite part, then these cookies are for you

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Oreo Cookies on the Half-Shell

filling

  • 2/3 cup creamy peanut butter
  • 3 tbsp vegetable shortening
  • 1 1/2 cups of powdered sugar

Cream together the peanut butter and the shortening till smooth and fluffy. Add the powdered sugar in a little at a time, so as to not get powdered sugar everywhere. Cover with plastic wrap and move to fridge to chill

cookie

  • 1 cup cocoa powder
  • 3/4 cup brown rice flour
  • 3/4 cup brown rice syrup
  • 1 tsp salt

Sift the cocoa powder, the brown rice flour, and the salt together. Stir in the brown rice syrup. Towards the end of stirring, you may have to knead with your hands instead. Cover with plastic wrap and move to fridge to chill at least 2 hours. Adapted from Feasting on Fruit

baking and assembly

  • 3/4 cup mini chocolate chips
  • nonpareils or sprinkles

Divide the dough up into tablespoon-sized balls. You should end up with 28-30. Place on tray as you go. Using a piece of parchment paper and a cup, flatten the balls into disks. Preheat oven to 350 and bake for 7-8 minutes. Cookies may still appear slightly underbaked when done — this is a good sign. Do not  attempt to remove them from the baking sheet until cooled, or else they might break 🙁 You can always put the tray in the fridge or freezer to cool faster.

Once cooled, spread each cookie generously with a mound of peanut butter filling. Use a butter knife and keep a cup of hot water nearby to dip the knife in occasionally. This will prevent the knife from getting too sticky.

Fill a zip bag with the chocolate chips. Immerse the bag in a bowl of very hot water until the chocolate is melted. Cut a small tip off the end of the bag and drizzle over the filling. Tap each cookie against the tray to allow the filling to spread. Immediately sprinkle with the nonpareils.

Makes 28-30, store in airtight container in fridge for up to 10 days. Freezes well. 

these super stuffed oreos are fantastic! They're gluten free and vegan, but you can totally take a shortcut and use store-bought chocolate wafers for the bottom

 

these super stuffed oreos are fantastic! They're gluten free and vegan, but you can totally take a shortcut and use store-bought chocolate wafers for the bottom

Easy Chocolate Peanut Butter Fudge Recipe (seriously….3 minutes, 3 ingredients)

This simple chocolate peanut butter fudge is ready in minutes. It only dirties one bowl, and you whip it up in your microwave. Vegan.

Easy Chocolate Peanut Butter Fudge

As it gets warmer out, I can’t help but think of warm weather foods. A mouthful of stinky ramps. Charred corn, hot off the grill. Cold watermelon, perfectly salted. And fudge.

I suppose fudge is technically a beach treat, and not specifically a warm weather treat, but you know….folks generally go to the beach in the summer.

And technically, if you asked me where I wanted to go on vacation right now, I’d tell you the mountains, and not the beach.  But fudge can be enjoyed anywhere.  Pack these up in a box and tuck them into your cooler for a long drive out to a quiet hammock.

easy-chocolate-peanut-butter-vegan-fudge

 

This recipe actually started out as an attempt at chocolate peanut butter, for Jason to dip his pretzels in as an after-school snack. Er….after-work snack? Nah, that sounds wrong. I think we all understand that the idea of after school snacks carry far past our classroom days. Whether you’re removing your dirty soccer cleats or peeling of damn panty hose, it’s still an after-school snack.

Easy Chocolate Peanut Butter Fudge

Anyways, the pretzel-dip thing didn’t quite work out, but one thing lead to another and I retooled the recipe to become classic chocolate peanut butter fudge.

It makes a small batch, but it can easily be doubled or tripled if you wanted to bring it to a party.

The sprinkles are optional (I only added them for the photo aspect), but if you can put anything you want over top. An extra drizzle of peanut butter, chopped nuts, a sprinkle of big-flake salt, whatever.

Easy Chocolate Peanut Butter Fudge (seriously….3 minutes, 3 ingredients)

Prep Time: 1 minute

Cook Time: 3 minutes

Yield: 28-32 1-inch pieces

Easy Chocolate Peanut Butter Fudge (seriously….3 minutes, 3 ingredients)

Ingredients

  • 1 cup dark chocolate chips
  • 1 cup creamy peanut butter
  • 1/3 cup maple syrup

Instructions

  1. Place everything in a glass container. Microwave for 1.5-3 minutes, stirring at 30 second intervals, until the chocolate is fully melted. Pour into a parchment-lined loaf pan and cool until hardened. When fully cooled, slice and serve.
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easy vegan fudge