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Friday, October 29, 2010

I’ve had this recipe book marked for quite some time. It’s so simple to make and you can customize it to your tastes or what you have on hand. You could use festive candies from any holiday as well.

I love the bright orange Oreo filling (yes, I realize there is something inherintly wrong with orange Oreo filling, but I’m ok with that).

I was a little unsure about the candy corn since I’m not a huge fan, but they provided a great textural change due to their softness. I also sprinkled some salt onto the candy melts because I love salty and sweet combos. I was worried that this stuff would be way too sweet without it.

Be sure to press your candy and cookie pieces into the top of the candy melt. I didn’t really press mine in and some of them didn’t stick. Either way this stuff is pretty awesome and dissappeared before I knew it.

One Year Ago: Pumpkin Pasta and Pumpkin and Chocolate Caramel Corn
Two Years Ago: Ginger Pumpkin Cupcakes

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Ingredients:

~20 halloween Oreos broken into various sized pieces, divided
1 1/2 cups mini pretzels
1 cup candy corn, divided
1 1/2 cups Reese’s Pieces
28 ounces (two bags) white chocolate candy melts

Directions:

Line a large cookie sheet with waxed paper. Spread 3/4 of cookies, pretzels, and 3/4 cup of the candy corn onto the waxed paper.

Place candy melts in a microwave safe measuring cup and heat in microwave at 50% power in 30 second intervals until completely melted.

Drop melted chocolate immediately over cookie mixture, spreading with an offset spatula to coat evenly. Top with reserved cookies, candy corn and Reese’s Pieces, working quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart (or use a sharp knife to press into the cookie bark – it will break apart easily) into small pieces for serving. Store in airtight container.

Recipe from Culinography, originally from Recipe Girl

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Candy and Fudge, Dessert

9 comments »

8 Responses to “Stuffed Strawberries”

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Joelen — July 31, 2008 at 3:12 pm

These are such an elegant treat especially for guests. I like using a cream cheese filling for them!
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Jen — July 31, 2008 at 5:39 pm

Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.
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3

Gail — August 1, 2008 at 3:44 am

I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!
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oneordinaryday — March 21, 2009 at 10:49 pm

So pretty. I wonder if nutella would work too.
Michelle
http://oneordinaryday.wordpress.com/
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Chic Cookies — March 22, 2009 at 2:13 am

These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan
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Oakley Rhodes — March 22, 2009 at 3:33 am

Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.
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lindsey — June 29, 2009 at 11:35 pm

This comment has been removed by the author.
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lindsey — June 29, 2009 at 11:37 pm

hey jen,
i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
-lindsey

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