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Posts Tagged ‘Oreos’

cookiesandcreamricekrispy

Part two of the Making Strides Against Breast Cancer bake sale that I posted about on Saturday. Read all about it here (or just scroll down to the last post).  I made Pumpkin Cupcakes with Maple Cream Cheese Frosting and these Cookies and Cream Rice Krispy Treats. I saw these on Annie’s Eats a several months ago. For whatever reason, Rice Krispy Treats are always a huge hit at bake sales so I decided to put a twist on them with the Cookies and Cream version.

These were really not hard to make and such a delicous twist on your everyday Rice Krispy Treat. And who doesn’t love Oreos?

Cookies and Cream Rice Krispy Treats
(Recipe source Annie’s Eats)

Ingredients:

1/2 cup bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips because it was all I had!)
4 tablespoons unsalted butter
10 ounces (1 small package) marshmallows
1 teaspoon vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped, plus extra finely chopped for topping
4-6 oz. white chocolate, chopped

Directions:

Melt bittersweet chocolate in a small glass bowl, microwaving in 30 second intervals. Stirring after each 30 second interval, until completely melted. Set aside.  Grease a 9×13″ pan with butter or cooking spray.

Melt butter in a large saucepan over medium heat. Add marshmallows and stir until melted. Turn off heat and stir in chocolate and vanilla. Gently stir in Rice Krispies and Oreos, mix to coat evenly. Press mixture into prepared pan, leveling the top.

Place white chocolate in a heatproof bowl set over a pan of simmering water, stir continuously until completely melted. Spread melted white chocolate over the Rice Crispies and then sprinkle and press in remaining chopped oreos. Set aside to cool and let chocolate set completely. Cut into squares.

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mudpie

We had friends over for dinner Friday night and I wanted to make an easy dessert. Ice cream pie seemed like the perfect thing now that we’re having days with temperatures in the 80′s. This Mississippi Mud Pie did not disappoint. It was great! The recipe was recommended to me from Annie’s Eats.

The only change I would make next time would be to make extra crust. I didn’t have enough to go up the sides of my pie pan. I used a 9-inch pie pan. I’m reflecting that change in my recipe below. Otherwise, everything was perfect. The homemade chocolate mixture is sinfully delicious (I was definitely sampling the leftover chocolate sauce at 7 a.m. Friday morning when I was making the pie!)  and I think the toffee chips make this pie.

Mississippi Mud Pie
(Recipe source Annie’s Eats, originally from Williams-Sonoma)

Ingredients:

FOR THE COOKIE CRUST
2 cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar

FOR THE CHOCOLATE SAUCE
1 cup semisweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
2 tablespoons light corn syrup
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

FOR THE PIE
1/2 cup toffee bits
1 quart coffee ice cream, softened

Directions:

FOR THE COOKIE CRUST
Preheat oven to 350 degrees.

Mix together cookie crumbs, butter and sugar until crumbs are well moistened. Press mixture into a 9-inch pie pan. Firmly pack in crumbs and work up the sides of the pan.

Bake for 5-10 minutes (depending on desired crust firmness). Note that the crust will firm up more as it cools.

FOR THE CHOCOLATE SAUCE
In a double boiler, combine the chocolate chips, butter, cream and corn syrup. Heat over low heat, stirring often, until chocolate is melted. If you do not have a double broiler, you can use a small metal bowl over a small saucepan of simmering water. Bowl should not be touching the water.

Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in microwave in 30-second intervals at 50 percent power. Stir mixture well after each 30 second interval. Do not overcook! Chocolate can burn quickly in microwave.

Add powdered sugar and vanilla to the chocolate mixture and whisk together. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust and sprinkle half of the toffee bits over the chocolate. Refrigerate until chilled and set, about 1 hour.

TO ASSEMBLE THE PIE
In a large bowl, using an electric mixer, beat the softened ice cream on medium speed until it is spreadable but not runny. Immediately spread in pie shell and freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the microwave at 50 percent power in 30-second intervals, until it is spreadable but not hot. Use a spatula to spread it over the ice cream. Sprinkle with remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily.ream

Yield: One 9-inch pie; 8 servings

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