I couldn't stop at Martha Washington Candy Stuffed Oreos. I had to keep stuffing, so I stuffed my all-time favorite Christmas candy into some Double Stuf ones. Yes, they received all kinds of praise and are perfect for gift giving. Read my notes below.
--I had to use my fingers to pack the filling into the cookie around the edges and make it smooth.
--I used a level-packed small cookie/candy scoop to put the filling in the cookie.
--I used 2 packs of Double Stuf Oreos. (They were actually a generic brand of the cookies. So I guess I sit on a throne of lies according to the title, but you know you still call an off brand of coke, "Coke." Therefore, I am justified.)
--I went through 2 packs of chocolate bark. The first batch was really thick and really stuck to the cookies without dripping off a lot. On the second batch, I added about a tablespoon of vegetable shortening while I was melting it and it was much smoother and thinner, which I liked. There's a tip for you the next time you dip something.
--I would definitely leave these in an air tight container at room temperature.
--This is the peanut butter ball filling I have been using for like 25 years or something. (Lord have mercy, I NEVER thought I would be old enough to say that I have been using a recipe for 25 YEARS!) Yes, I always use pecans, which doesn't really make sense with the peanut butter, but you could use peanuts if it bothers you. I chop them VERY fine in a mini food processor. What I love about this recipe is the texture that the nuts and graham crackers give it.
Peanut Butter Ball Stuffed Oreos
1 cup butter, melted
2 cups smooth peanut butter
1 cup very finely chopped pecans or peanuts (I use pecans)
1 1/2 cups very finely crushed graham cracker crumbs
4 cups powdered sugar
2 (16-ounce) packages Double Stuf Oreos
2 packages chocolate bark or chocolate melting disks
Mix first five ingredients well. Separate each cookie into two halves. Using a small cookie scoop, scoop a level mound of candy mixture onto one of the halves and top with the other half, slightly pressing down and use fingers to smooth the edges and pack in the filling. Repeat with remaining cookies. Chill in fridge for about an hour. Melt chocolate according to package directions. Dip cookies in chocolate, letting excess drip off, and place on wax paper lined cookie sheet. Place in fridge until chocolate hardens.