I wanted something different and simple to make, and I had some oreos that are expiring soon so I thought of making some pies.
I figure mini pies would be easiest to eat, so I used cupcake liners. Some have a peanut butter cup filling with a milk chocolate topping, others have caramel with a dark chocolate topping. I am a little concerned the caramel ones may be a little gushy, but I am hoping some time in the freezer will help. Maybe people at work will still eat them 🙂
Oreo crust ingredients
- 1 bag Oreos, finely crushed in food processor
- 8 tbs butter, melted
Combine and press into cupcake liners that have been sprayed with butter spray. Freeze 10 minutes.
Peanut butter topping
- 1 cup peanut butter
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 1/2 cups powdered sugar
Directions – in a microwave safe bowl, melt butter, peanut butter and brown sugar. Add powdered sugar. Add a tbs or two of milk if you think it is too dry. Press a tbs or two on top of crust.
Top with melted milk chocolate.
Store in covered container.
Caramel topping ingredients
- 2/3 cup brown sugar
- 8 tbs butter
- 1/4 cup heavy cream
Cook and stir brown sugar and butter over low-medium heat, until it begins,to bubble. Cook and stir 1 minute. Remove from heat. Add cream. Stir smooth. Cool 15 minutes. Pour a tbs or 2 over crust in cupcake liners.
Freeze 10 minutes. Top with melted chocolate.
Store in covered container in fridge