When it comes to simplicity, I’m an enigma. Sometimes I’m so simple. A surprise stuffed animal or flowers from Dad make me just as happy as if he’d brought a new gold bracelet home. There’s nothing better than a night in sitting and catching up on TV or watching a movie. My favorite dinners are an unseasoned roasted piece of fish with some roasted vegetables. Easy stuff. Not complicated.
But then there’s the other side of me. The side that puts on tons of makeup and wears at least four inch heels to the grocery store. The me that spends a whole day in the kitchen making a layer cake with Italian meringue buttercream. If I’m going to eat dinner out, I love a two hour or longer multi course meal at a fancy restaurant that gives me a relatively good excuse to participate in my not so simple exercise in makeup, hair, and wardrobe.
I suppose it’s not a bad thing that I’m a multi-faceted person, especially for you, my wonderful blog readers. There are some days when you want to haul out the stand mixer and have the oven on for the rest of the day, but then there are some days you just don’t. And that’s okay. Trust me, I don’t always want to be chained to the kitchen for hours on end.
I made Golden Oreo Cookie Butter a little while ago and wanted to do something fabulous with it. Something delicious. Something I could crave over and over again. Something totally easy. So I did what any rational candy addict would do: I made white chocolate cups with it. See, I haven’t always been allergic to chocolate and before I was I ate Reese’s Cups. Maybe not all the time, but I ate and loved them in all the different sizes and varieties, including the white chocolate ones, which will have cocoa butter in them no matter how many times I pick up the package and hope otherwise, prohibiting me from including them in my totally balanced diet, because sugar’s at the bottom of the food pyramid, right?
These are completely no bake, from the cookie butter to the cups. While the total time is a little long because they need to chill to harden, active time is almost non-existent. These are super yummy with the hard white chocolate outside, it’s creamy, sweet goodness melting in my mouth and the graham cracker crumb texture, crazy Golden Oreo flavored filling making me smile. They are insanely sweet, as Mom reminded me every time she took a bite. I love them because I can never eat enough candy, but if your sweet tooth isn’t as big as mine half of a cup might be enough for you, and if you aren’t allergic to chocolate, no one’s stopping you from using milk or dark chocolate or even regular Oreos. You’ll enjoy these cups whether your life is super simple or crazy complicated!Print
- About 1 cup Golden Oreo Cookie Butter, cold
- About 18 ounces Nestle White Baking Chips
- Line a muffin tin with paper liners. Melt about 1/3 of the chips in the microwave working in 15-30 second intervals, stirring vigorously in between to promote melting. It should only take 1-2 sessions to get them fully melted. Fill the bottom of each paper liner with the melted white chocolate, going up the sides a little and making sure you cannot see the bottom of the liner. Melt more chips if necessary. How many you need total and how many you need to melt to coat the bottom will depend on how much white chocolate you use.
- Place pan in refrigerator for at least 1 hour, until the white chocolate has completely hardened. Get the cookie butter out of the refrigerator. Take small spoonfuls of it and roll each spoonful into a ball in the palm of your hand. Place a ball in the center of each of the white chocolate lined cups and press it down slightly, making sure it does not touch the sides of the cup.
- Melt the remainder of the chips using the same method as before. Spoon the melted white chocolate over the cookie butter balls, completely surrounding the sides of it as well as the top. You should not see the cookie butter. Place the cups back in the refrigerator for at least 1 hour, until they are completely hardened. They should easily peel away from the paper liners. Store for up to 2 weeks in the refrigerator. I did not freeze this recipe because it’s so easy to make, so I do not know how they will freeze.