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@noarah59: #اكسبلور_تيك_توك #متابعه_ولايك_واكسبلور_فضلا_ليس_امر #دعوة #لبى_قلوبكم♥️

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Friday 04 July 2025 18:43:55 GMT
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🥜🍫 No-Bake Reese’s Oreo Peanut Butter Pie 🍫🥜 Ingredients: For the Oreo Crust: 24 Oreo cookies 5 tablespoons unsalted butter, melted For the Peanut Butter Filling: 1 package (8 ounces) cream cheese, softened 1 cup creamy peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 1 container (8 ounces) whipped topping, thawed 1 cup chopped Reese’s Peanut Butter Cups 6 Oreo cookies, roughly chopped For the Topping: 1/2 cup semisweet chocolate chips 1/4 cup heavy whipping cream 1/4 cup creamy peanut butter, melted 1/2 cup chopped Reese’s Peanut Butter Cups 4 Oreo cookies, crushed Whipped cream, optional Directions: Prepare the Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Form the Crust: Combine the Oreo crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the Crust: Refrigerate the crust for at least 20 minutes while preparing the filling. Beat the Cream Cheese: Place the softened cream cheese in a large bowl and beat until completely smooth. Add the Peanut Butter: Mix in the peanut butter, powdered sugar, and vanilla extract until thick and creamy. Fold in the Whipped Topping: Gently fold the whipped topping into the peanut butter mixture until light and fluffy. Add the Candy and Cookies: Fold in the chopped Reese’s Peanut Butter Cups and Oreo pieces until evenly distributed. Fill the Pie: Spoon the peanut butter filling into the chilled Oreo crust. Smooth the top with a spatula. Prepare the Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate chips. Let it stand for 2 minutes before stirring until smooth. Decorate the Pie: Drizzle the chocolate ganache and melted peanut butter over the filling. Top with chopped Reese’s Peanut Butter Cups, crushed Oreos, and whipped cream, if desired. Chill: Cover the pie and refrigerate for at least 4 hours, or overnight, until firm. Serve: Slice the pie with a sharp knife and serve chilled. Store leftovers covered in the refrigerator.
🥜🍫 No-Bake Reese’s Oreo Peanut Butter Pie 🍫🥜 Ingredients: For the Oreo Crust: 24 Oreo cookies 5 tablespoons unsalted butter, melted For the Peanut Butter Filling: 1 package (8 ounces) cream cheese, softened 1 cup creamy peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 1 container (8 ounces) whipped topping, thawed 1 cup chopped Reese’s Peanut Butter Cups 6 Oreo cookies, roughly chopped For the Topping: 1/2 cup semisweet chocolate chips 1/4 cup heavy whipping cream 1/4 cup creamy peanut butter, melted 1/2 cup chopped Reese’s Peanut Butter Cups 4 Oreo cookies, crushed Whipped cream, optional Directions: Prepare the Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Form the Crust: Combine the Oreo crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the Crust: Refrigerate the crust for at least 20 minutes while preparing the filling. Beat the Cream Cheese: Place the softened cream cheese in a large bowl and beat until completely smooth. Add the Peanut Butter: Mix in the peanut butter, powdered sugar, and vanilla extract until thick and creamy. Fold in the Whipped Topping: Gently fold the whipped topping into the peanut butter mixture until light and fluffy. Add the Candy and Cookies: Fold in the chopped Reese’s Peanut Butter Cups and Oreo pieces until evenly distributed. Fill the Pie: Spoon the peanut butter filling into the chilled Oreo crust. Smooth the top with a spatula. Prepare the Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate chips. Let it stand for 2 minutes before stirring until smooth. Decorate the Pie: Drizzle the chocolate ganache and melted peanut butter over the filling. Top with chopped Reese’s Peanut Butter Cups, crushed Oreos, and whipped cream, if desired. Chill: Cover the pie and refrigerate for at least 4 hours, or overnight, until firm. Serve: Slice the pie with a sharp knife and serve chilled. Store leftovers covered in the refrigerator.
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