Wednesday, December 4, 2013

Martha Washington Candy Stuffed Oreos

Christmas is rapidly approaching and I know this because we have actually already had a Christmas miracle at our house.

One night last week, my husband and I sat down and came to an agreement on how to remodel our house.


And I feel like God is so in this because of that very fact.  Never mind the financing, finding a contractor, choosing materials….THE HARD PART IS DONE.

Glory Hallelujah.

So to celebrate, I stuffed my husband's favorite Christmas candy into some Oreos and dipped them in chocolate.  Except that I really didn't.  I actually did this last year and I am just now posting it.  But I do plan to make these again soon.  Because as much as I love eating ball-type candy, I hate the rolling them into balls part that much more.  Stuffing Oreos is SO much easier and interesting.  With added crunch.

Yes, I know what your thinking right now.  Your mind is rolling and I agree.  This would be awesome with peanut butter ball filling too.  Maybe even awesome-er.


Martha Washington Candy Stuffed Oreos

1/2 cup butter, softened to room temperature
1 (32-ounce) bag powdered sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
1 (14-ounce) bag sweetened, flaked coconut 
2 cups chopped pecans
1 (16-ounce) package Oreo or chocolate sandwich cookies
Chocolate bark or chocolate disks for dipping (melted according to package directions)
Coconut for decoration

Mix the butter, powdered sugar, sweetened condensed milk and the vanilla together well.  Stir in the coconut and pecans.  

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.  Repeat with remaining cookies.  Chill in fridge for about an hour.  Dip in chocolate, letting excess drip off, and place on wax paper lined cookie sheet.  Sprinkle with coconut and place in fridge until chocolate hardens.

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