1 bag Oreos (divided)
16 oz caramel (can use individual caramels or a caramel sauce)
8 oz carnation evaporated milk
1 stick butter
1 package cream cheese (softened)
1.5 cups powdered sugar
16 oz Cool Whip (divided)
Cherries (optional)
Pecans (optional)
~Remove 5 – 6 Oreos from package
~Crush remaining Oreos as fine as possible and spread in 9 x 13 pan
~Melt butter
~Add carnation milk, caramels and mix until smooth. Pour evenly over cookie crust. Refrigerate until set.
~Meanwhile, mix cream cheese, powdered sugar and 12 oz of the Cool Whip (set aside remaining 4 oz) until smooth.
~Remove pan from refrigerator and spread cream cheese mixture evenly over caramel layer.
~Spread remaining Cool Whip on top, sprinkle with reserved Oreos (whole or broken into pieces). Garnish with cherries and pecans on top if desired
~Refrigerate until set
~Serve chilled
Thanks to Danny Weaver!
1 bag Hershey’s Kisses (9 oz – unwrapped)
1 cup butter softened (2 sticks)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp vanilla
2 cups flour
1 cup mini chocolate chips
~Preheat oven to 375
~In large bowl, beat butter, sugars and vanilla until well blended.
~Add flour to butter mixture; blend until smooth. Stir in mini chocolate chips.
~Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into ball.s
~Bake 10 to 12 minutes. Cool slightly, remove to cooling rack, cool completely.
~Optional – drizzle cookies with melted chocolate
1 package regular Oreos
1 package cream cheese (softened)
Wilton chocolate candy discs (any color)
In food processor, mix Oreos and softened cream cheese thoroughly.
Shape mixture into “balls”
Freeze for 15 – 20 minutes
In separate bowl, melt chocolate according to package directions.
Roll/dip each oreo ball in chocolate
Re-freeze or allow to set at room temperature*
Store in air tight container in refrigerator
*Optional, drizzle different color chocolate on top of cookies.
*Can substitute oreos with nutter butters.
Thanks to Carrie Marvin!
