Mini Peanut butter Cup or Carmel pies with Oreo crust

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
  • Milk

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

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