Golden Oreo Truffles

I don't know how, but this is one of the best desserts invented. It is so simple but so delicious. 4 ingredients, no baking involved. Here's what you need

Golden oreos, cream cheese, butter, and bark chocolate coating. Put the oreos in the bowl of a food processor

Add cream cheese and melted butter

Pulse until the ingredients form a ball and are completely combined

Using a cookie scoop, scoop out truffles and set in an air-tight container. Let them set up in the fridge until firm enough to roll in bark chocolate

Once the oreo balls are chilled, melt the bark chocolate in a microwave safe bowl

Heat until melted, stirring every 30 seconds. Roll the truffles in the bark chocolate, one at a time

 Once completely covered, scoop out of the bowl of chocolate with a fork and tap the fork against the side of the bowl to remove the excess chocolate

Place on wax paper to harden

Refrigerate the truffles once the bark chocolate hardens. Here's the inside.

Yum, gooey and creamy. If you're not a fan of vanilla, you can do any combination you want of oreos and bark chocolate. Mint oreos with both milk & white bark chocolate are my favorite

Golden Oreo Truffles

1 pkg. Golden Oreos
3 Tbs. butter, melted
1 (8 oz) pkg. cream cheese
1 pkg. white bark chocolate

Crush oreos in the bowl of a food processor. Add the melted butter and cream cheese. Pulse until everything is combined and it starts to become 1 big oreo ball. Using a cookie scoop, scoop out truffles. Chill in an air tight container until firm. After chilling, melt bark chocolate in a microwave safe bowl and roll each individual truffle in the chocolate until completely coated. Using the fork, gently scoop up the truffle. Tap the fork against the side of the bowl, this is to loose some of the excess chocolate on the truffles. Slide off the fork onto wax paper to harden up. Once the bark chocolate has dried, put the truffles back in the air tight container. Chill a couple of hours, or until cold (truffles are best when cold). Serve cold when ready.

White Chocolate PB Cheesecake

Now this dessert, not trying to brag, but it is amazing. Plus, it is not my recipe so it's okay if I brag. I got so many compliments on this cheesecake, more than I have gotten on any dessert before. I'm not going to waste any time, I'm just going to get this out there and yall need to make it. I give you permission to eat the whole thing by yourself. Here's what you'll need

Nutter butters, butter, sugar, cream cheese, white bakers chocolate, flour, peanut butter, eggs, vanilla, and white chocolate reese's cups. Place the nutter butters in the bowl of a food processor

Pulse until crumbly. Add butter and sugar

Pulse until completely combined

Press into a greased springform pan

Bake about 5 minutes. Let cool; prepare the filling. In a large mixing bowl, beat cream cheese about 2 minutes

Add sugar

Beat until fluffy and well combined. Add eggs one at a time

Once the eggs have been well mixed in, add the peanut butter, melted & cooled white chocolate, flour, and vanilla

Beat all this together well on medium speed

Chop reese's cups into halves and fourths

Set those aside. Pour half of the filling over the crust and spread it out evenly

Sprinkle half of the chopped reese's cups over the first layer

Pour the remaining cheesecake filling on top

Sprinkle with the remaining reese's cups

Bake

Cool until cheesecake has gotten to room temp. Refrigerate overnight or until cold. While chilling, prepare the peanut butter cream cheese dollops. Here's what you'll need

Cream cheese, powdered sugar, peanut butter, and vanilla. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar

Beat until well combined. Add the peanut butter and vanilla

Mix it up until you get this...

It will need to be thick so don't add any liquid. Cover and refrigerate until ready to use. Scoop into a piping bag. Pipe around the cheesecake to where there is 1 dollop for each piece of cheesecake (pipe like you would pipe frosting on a cupcake)

Slice and serve with whipped cream (optional). & the inside of the cheesecake

This would be super good if you wanted to add peanut butter ice cream topping on each slice. Or even butterfinger candy when you add the reese's cups. Whatever floats your boat. Enjoy :)

White Chocolate Peanut Butter Reese's Cheesecake

crust:

1 pkg. mini nutter butters (20 regular size nutter butters)

4 Tbs. butter, melted

2 Tbs. sugar

Pulse nutter butters until crumbly. Add melted butter and sugar. Pulse until well combined and crust sticks together. (add more butter if crust doesn't squeeze together). Press into the bottom of a greased 9-inch spring form pan. Bake at 350 degrees for 5 minutes. Cool and prepare the filling.

filling:

3 (8 oz) pkg. cream cheese, room temp

1 1/4 cups sugar

4 eggs

1 Tbs. vanilla

2 Tbs. flour

1/3 heaping cup creamy peanut butter

8 oz. white bakers chocolate, melted & cooled

1 bag reese's white chocolate pb cups, unwrapped and cut into halves or fourths

In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Then mix in vanilla, flour, peanut butter, and melted & cooled white bakers chocolate. Beat on medium speed until fluffy, smooth, and well combined. Pour half of the cheesecake mixture over the crust. Sprinkle half of the reese's cups over that. Pour the remaining cheesecake mixture on top, spreading out evenly. Sprinkle the remaining reese's cups on top. Bake at 325 degrees about 50-65 minutes. (It may be a little jiggly) Do not bake longer than 65 minutes or cheesecake will get too overdone. Let the cheesecake set up and cool to room temperature. Once cooled, cover and store in the fridge overnight or at least 8 hours. Now prepare the peanut butter cream cheese.

peanut butter cream cheese:

1 (8 oz) pkg. cream cheese, room temp

1- 1 1/2 cups powdered sugar (add more if needed)

1 tsp. vanilla

1/2 cup creamy peanut butter

Beat cream cheese until smooth in a medium size mixing bowl. Add powdered sugar and mix well. Beat in the peanut butter and vanilla until combined and fluffy. Mixture should be thick, so don't add liquid. Scoop into a piping bag and pipe dollops around the edges where each slice will have one dollop. (Pipe like you would pipe frosting on a cupcake.) Serve with whipped cream. Store in fridge up to 4 days. Enjoy! *I used white chocolate wonderful peanut butter because it was all I had on hand, feel free to use regular or whatever kind you desire.*

Oatmeal Banana Chocolate Peanut Butter Reese's Cup Cookies

Yes, I know it's a mouthful, but there are not fewer words to describe these cookies. I had bad banana's, I was craving chocolate and peanut butter, and I threw in some oats to be healthy :) Throw it all together and you get a banana oatmeal cookie with reese's. These were different, but delicious. They have the banana bread flavor and kind of a cakey texture for a cookie. If you like these flavors, you'll love these cookies. Here's what you'll need

Butter, sugar, and egg, a banana, vanilla, flour, baking soda, salt, oats, and reese's cups. In a large mixing bowl, combine butter and sugar

Beat that together on medium speed until fluffy. Mash up a ripe banana and add to the mixture along with the egg and vanilla

Beat until combined. In a separate bowl, combine flour, oats, salt, and baking soda. Add to the dough; mix in, but not too much or cookies will become flat. Chop of the reese's cups in bite size pieces and add to the dough

Gently fold in

Cover and chill in fridge for an hour. Scoop onto a parchment lined baking sheet and bake

Let cool on baking sheet about a minute. Transfer to foil or a cooling rack. Store in an air tight container up to 3 days

Banana Oat Reese's Cookies

6 Tbs. butter, soft

1/2 cup sugar

1 tsp. vanilla

1 egg

1 banana, mashed (1/2 cup)

3/4 cup flour

1/4 tsp. baking soda

pinch of salt

1 cup old fashioned oats

15 mini reese's cup, chopped

Beat together butter and sugar until fluffy. Add vanilla, egg, and mashed banana; set aside. In a separate bowl, combine flour, baking soda, salt, and oats. Add to the first mixture and stir until combined. Be careful not to over mix or cookies will become flat. Fold in chopped reese's cups. Cover and chill at least an hour. Scoop onto a parchment lined baking sheet. Bake at 375 degrees for 8-12 minutes. Let cool on pan for 1 minute. Transfer to foil or a cooling rack. Store in an airtight container up to 3 days. 

Marbled Cheesecake Squares

The other night I had chocolate swirled cheesecake and it was delicious. I've been craving it ever since, so of course, I satisfied my craving. Instead of making a whole cheesecake I just split the recipe in half and made cheesecake bars. It made a little less and was a little easier. Here's what you'll need for the cheesecake bars

Oreos, butter, cream cheese, sugar (which I forgot to put in the picture, sorry about that), an egg, vanilla, sour cream, semi-swet bakers chocolate, milk chocolate chips and half & half. In the bowl of a food processor, pulse the oreos until small crumbs form. Add the melted butter

Pulse until combined and finely crushed. Press into a greased 8X8 baking dish

Cover and store in the freezer to harden up; prepare the filling. In a large bowl, beat the cream cheese on high speed for about a minute. Add the sugar

Mix until fluffy and combined. Add the egg and vanilla

Beat that in and add the sour cream

Mix that together well and set aside for now. In a small microwavable bowl, melt the bakers chocolate

Add some of the cream cheese mixture into the melted and cooled chocolate

Stir that in until the cheesecake is completely mixed into the chocolate

Pull the oreo crust out of the fridge and pour half of the regular cheesecake mixture onto the crust

Spread that out evenly. Then dollop half of the chocolate mixture on top and swirl into the regular cheesecake with a butter knife

Pour the rest of the cheesecake filling over that

spread out evenly and swirl in the rest of the chocolate mixture

Bake. Let cool. Once cooled prepare a ganache topping. Place chocolate chips and half & half in a small microwavable bowl

Heat in the microwave until melted. Stir about every 30 seconds to keep from burning. Let the ganache cool a couple of minutes. Pour over the cooled cheesecake bars

As you can see, the cheesecake bars are a little over cooked. I left the house to go get something at the store and trusted my mom to take them out on time.. Big mistake, but I've learned my lesson. Anyways, spread the ganache out evenly and let sit to harden up. Cover and store in the fridge for 2 hours or over night. Cut into squares with a sharp knife and serve while cold

These were super good and I know have a cheesecake obsession. I'm going to go ahead and apologize because I'm going to be posting a lot of cheesecake recipes in the future

Ganache Marbled Cheesecake Bars

crust:

18 oreos

4 Tbs. unsalted butter, melted

filling:

3 oz. semi-sweet bakers chocolate, melted and cooled

1 egg

1 cup sour cream

12 ounces cream cheese, room temp

1 tsp. vanilla

3/4 cup sugar

To make the crust, place the oreos in the bowl of a food processor. Pulse until crushed; add butter. Pulse that together until combined and finely crushed. Press into a greased 8X8 baking dish. Cover and set in the fridge. Now prepare the filling. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 minute on high speed. Add the sugar and beat about another minute. Lower the speed and add the egg and vanilla until combined. Mix in the sour cream. Once you have melted and cooled the bakers chocolate, combine with 1/2 cup of the regular cheesecake batter. Pour half of the regular cheesecake mixture into the prepared and chilled crust; spread out evenly. Spoon half of the chocolate mixture over the plain cheesecake  and swirl in with a butter knife. Repeat with the remaining plain and chocolate cheesecake filling. Bake at 350 degrees for about 30-50 minutes or until cooked. Take out of the oven and let cool. Prepare the ganache topping.

ganache:

1 cup milk chocolate chips

1/4- 1/2 cup half & half

Combine in a small microwavable bowl and heat until melted, stirring every 30 seconds. You may need to add more half & half to reach a pourable consistency. Let it cool a couple of minutes then pour over the cooled cheesecake bars. Cover and store in the fridge for a couple of hours or overnight before cutting. Serve cold!