Thursday, May 2

Oreo Dessert

My Aunt brought this yummy dish to a family gathering last summer & it was oh so heavenly! Definitely a great dessert to bring to a potluck or just enjoy for yourself!

Heavenly Oreo Dessert

1 (15.35 ounce) package Double-Stuffed Oreo cookies
1/2 cup butter, melted
2 packages (3.9 ounce, each) Instant Chocolate pudding mix
3 1/4 cups cold milk
2 (8 ounce) containers Cool Whip
1 (8 ounce) block Cream cheese, softened
1 cup powdered sugar

Directions: Take a large zip-lock bag & place all the Oreo cookies inside. Seal bag shut & place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky & small, but not fine crumbs.

Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9x13 baking pan. Pour the melted butter over the crumbs & mix well to combine. Once combined, press into the pan to form a crust.

In a bowl, whisk together the 2 pudding mixes & milk. Cover & place in fridge to set.

In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding & spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover & chill in fridge at least 2 hours before serving.
Enjoy ♥

School Lunch PB Bars

Does anybody remember eating peanut butter bars in grade school? I totally do. They served them as dessert with school lunches & I always remember thinking that one bar was just not enough!

This recipe is pretty darn close to what we experienced in grade school & it makes an entire cookie sheet full. I can only make them if I have a place to take them & share otherwise me & my husband would be forced to eat the entire pan. I must warn you though, they are kinda least in my chocolate/peanut butter loving world :)

School Lunch PB Bars
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (divided)
2 Eggs
1 ½ C Quick Oats

½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk
1 tsp. Vanilla
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs & vanilla until light & fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored & fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan & melt the butter. Add the milk & cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat & add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter & gently spread over the cookie. Cool completely, & slice into bar cookies.

Enjoy :)