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4 *NEW* Ways To Use Oreo...

The Choc'o Brownie one is seriously divine...

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CHOC'O BROWNIE OREO DOUGHNUTS

Servings: 14


INGREDIENTS

  • Cookies and cream filling
  • 10 Choc O’Brownie Oreos
  • 90 grams light cream cheese
  • Doughnut mixture
  • 250 grams plain flour
  • 50 grams caster sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 120 millilitres semi-skimmed milk
  • 80 millilitres coconut oil, melted
  • 1 litre sunflower oil (for frying)
  • Chocolate sauce
  • 2 teaspoons cocoa
  • 120 millilitres water
  • 20 grams dark chocolate
  • 3 tablespoons honey


PREPARATION

  1. Place the Oreos into a ziplock bag, fasten, and roughly bash into crumbs using a rolling pin.
  2. Pour half of the cookie crumbs into a bowl and mix remaining with the cream cheese. Set aside.
  3. Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
  4. Add the milk and coconut oil to the dry ingredients, mix until a dough is formed.
  5. Divide the dough into 14 golf ball–sized balls and flatten using your fingers.
  6. Spoon in a teaspoon of the cream cheese mixture. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
  7. Heat a litre of sunflower oil in a medium-sized pan until it reaches 375°F (190.5°C).
  8. Deep-fry the doughnut balls in batches of 4 for about 3 to 4 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
  9. For the chocolate sauce, place all the ingredients into a small bowl and place in the microwave for 1 minute.
  10. Allow the sauce to cool slightly, and dip each doughnut into the chocolate sauce and top with a sprinkle of the remaining Oreo crumbs.
  11. Enjoy!


COOL MINT OREO ICE CREAM

Servings: 6


INGREDIENTS

  • 2 cups low fat Greek yoghurt
  • 3 tablespoons condensed milk
  • 1 teaspoon vanilla extract
  • 80 grams Cool Mint Oreos


PREPARATION

  1. Roughly crush up the Cool Mint Oreos using a ziplock bag and a rolling pin. Set aside.
  2. In a large bowl, mix the yoghurt and condensed milk, vanilla.
  3. Fold in half of the Cool Mint Oreos, reserving ¼ of them.
  4. Pour into a freezer-safe loaf tin and sprinkle over the remaining oreos.
  5. Freeze for 4 hours.
  6. Enjoy!


PEANUT BUTTER OREO MILLIONAIRE SHORTBREAD

Servings: 16


INGREDIENTS

  • Date Caramel
  • 8 Medjool dates, pitted & soaked for at least 1 hour
  • 50 millilitres almond milk
  • Pinch of salt
  • Peanut butter Oreo centres
  • 3 tablespoons Coconut oil, melted
  • Shortbread base
  • 75 grams butter
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • 100 grams plain flour
  • Chocolate topping
  • 150 grams milk chocolate
  • ½ tablespoon coconut oil
  • Oreo biscuits


PREPARATION

  1. Separate the Oreo peanut butter filling from the shells. Set aside.
  2. In a food processor, blitz the Medjool dates, almond milk, salt, and peanut butter Oreo centres until smooth.
  3. Once smooth slowly trickle in the coconut oil with the processor on. Then transfer into a container and refrigerate for at least 1 hour.
  4. Preheat the oven to 180ºC/350ºF and grease and line a 9-inch baking tin with greaseproof paper.
  5. For the shortbread base, add the butter, sugar, and vanilla extract to a large bowl and beat for 2 to 3 minutes.
  6. Add the flour and mix until a dough is formed.
  7. Press the dough into the prepared baking tin, and bake for 10 to 12 minutes or until the edges start to turn slightly golden brown.
  8. Once cooked leave to cool completely.
  9. Meanwhile, prepare the chocolate topping by adding the chocolate and coconut oil to a bowl. Microwave for 1 minute or until melted and glossy.
  10. When the shortbread is cool, evenly spread the caramel over the top.
  11. Generously pour over the chocolate, gently tilt the tin to ensure the chocolate covers all of the caramel.
  12. Crush the left over Oreo shells and sprinkle over the chocolate.
  13. Leave to set in the fridge for at least 1 hour.
  14. Once set cut into 16 squares.
  15. Enjoy!


STRAWBERRY CHEESECAKE OREO DIP

Servings: 6


INGREDIENTS

  • 154g packet Strawberry Cheesecake Oreos x 2
  • 1 tablespoon cream cheese


TO SERVE

  • Oreo shells, strawberries, grapes, orange wedges, bananas


PREPARATION

  1. Separate the filling from the biscuit.
  2. Place the filling in a microwavable bowl and melt in 30-second bursts in the microwave.
  3. Stir in the cream cheese.
  4. Serve with the Oreo shells, strawberries, grapes, orange wedges, bananas or any other fruit of your choice.
  5. Enjoy!


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