Chocolate Pumpkin “Chumpkin” Pie
One pie to rule them all ?
And now for something completely different!
When I got an email from Yummly and Oreo asking if I was interested in playing with their classic Oreo cookie ball recipe, I had a few ideas. Maybe I could make them look like ornaments? This was “Plan A” until I realized that instead I could turn the classic recipe into a tribute to one of my favorite Portland-y desserts, a certain donut at Voodoo Donuts that has peanut butter frosting and crushed Oreos on top. I would never have thought to pair the two before trying the ODB, but it’s become one of my two favorite donuts there (along with the Mexican hot chocolate). If you are ever in Portland, I highly recommend getting the ODB at Voodoo. And if you are or you aren’t, I recommend making these fun, easy truffles:
I have to say, I was surprised at how the much like a normal truffle filling the pulverized Oreos became once they were all ground up. It was really easy to work with – and it makes me want to experiment with other ways to play with this recipe. So does the fact that my husband and I have been snacking on these all week.
It would be easy to add another flavor or texture, I think (maybe coat them with crushed peanuts next time)? Or to keep playing with the binder (I subbed peanut butter for the cream cheese called for in the original recipe). I bet it would be easy to play with the shape, too – maybe next time I’ll get my hands on a little star cookie cutter or something.
Here’s what you need:
36 Oreo cookies
8 oz. peanut butter
3 cups chocolate chips or 4 4-oz packages of baking chocolate
Place the Oreos and peanut butter into the bowl of a large food processor. Blend on high speed until they create a thick paste. Freeze this paste for about 10-15 minutes before doing anything else with it. (I found that making these with peanut butter is a lot stickier than the traditional cream cheese recipe. The cold helps mitigate that).
Then, using food-safe gloves if you have them on hand, roll the oreo paste into 1-inch balls. Freeze for another 20 minutes.
In the meantime, melt the chocolate chips in a double-boiler. Use a fork to dip the cookie balls into the melted chocolate, then move quickly to a sheet of parchment or wax paper, or a nonstick sheet like a silpat. Sprinkle festive sprinkles on top.
Disclaimer! This is post is sponsored by Oreo and I am being paid to create this post. However, on this blog, it is my policy to only work with brands that I actually eat and enjoy. 🙂