mini peanut butter oreo pies.

{source: the novice chef}

let me first say i am sorry, if you are on a diet don't go any further or you will have to try these.  after all the amazing feedback i received from my previous oreo stuffed chocolate chip cookies i could not believe when i stumbled across this recipe on The Novice Chef.  all the things you can make using oreo cookies, i mean who knew?  the baker gods have done it again, combining oreos with peanut butter, a combination i know no one will turn there nose up at. enjoy!

{source: the novice chef}

Ingredients

Two refrigerated 9 inch pie crusts

16 Double Stuffed Oreo Cookies

1 cup peanut butter

2 tbsp melted butter

3 tbsp granulated sugar

Directions

1. Preheat oven to 350 degrees F and spray 8 muffin cups with Baker's Joy (or an equivalent like Pam).

 

2. Unroll pie crusts and cut out eight 4-inch rounds using a large biscuit cutter. Press into prepared muffin pan.

  

3. Spread 1 tablespoon of peanut butter over each Oreo then stack 2 cookies on top of each other. Place 2 stacked cookies into center of each pie crust. With the remaining pie crust, cut out circles to fit the top of the pies. Using your fingers, press along edges of each mini pie to seal. Cut 3 diagonal lines across the top with a sharp knife. Or check out Picky Palate for step by step photos for an adorable lattice top for these mini pies (seen above).

4. Brush melted butter over the tops and then sprinkle generously with sugar. Bake for 22-26 minutes, or until golden brown. Let cool for a few minutes, you know...until you can handle the heat, then remove from pan and serve immediately with a glass of milk!

Yields: 8 mini pies

*Adapted from The Novice Chef and Picky Palate