Peanut Butter Chocolate Bombs

The sweet and salty combination of chocolate and peanut butter is irresistible to many people, and this
cookie not only offers both flavors, it adds a satisfying crunch — and you don’t even have to turn on
your oven.
Store bought sandwich cookies are twisted open, and the filling is scraped out and combined with
peanut butter, crushed corn flakes, and cream cheese to create a delicious combination. The mixture is
then returned to the cookie and frozen briefly. When dipped in melted chocolate, the mound of filling is
sealed inside, awaiting that first bite.
There are 30 cookies in a package, which should yield 60 halves, but there is usually some breakage, so
the recipe was made to create 50 Peanut Butter Bombs. If you’re lucky enough to have no broken
cookies, you’ll end up with a few leftover chocolate halves. I’m sure you’ll know what to do with those!
Since these cookies have cream cheese in them, you’ll need to keep them refrigerated. You can let them
warm up to room temperature before serving if you wish, but they’re even better cold . . . or straight
from the freezer.

Peanut Butter Bombs

Makes about 50
30 Oreo chocolate sandwich cookies – 15.35 ounces – with double stuffed icing
1 cup peanut butter
1 cup finely crushed corn flakes
4 ounces cream cheese, room temperature
10 ounces chocolate for melting (chips are okay, but quality bars are better)
Optional: 1 teaspoon refined (flavorless) coconut oil or shortening for easier dipping
Optional, for decorating: Peanuts, peanut butter chips, sprinkles.

1. Separate cookies, scraping filling into medium mixing bowl.

2. Add peanut butter to filling and beat well until smooth and light in color.

3. Add crushed corn flakes and stir until blended.

4. Add cream cheese. Beat well.

5. Heap 2 level teaspoons of mixture onto each cookie. Using a knife or small spatula, spread filling
down to the edge of the cookie, making sure it meets the cookie all the way around. Smooth top
into an even mound and place on large baking sheet.

6. Freeze for a minimum of 2 hours.

7. Put chocolate and coconut oil or shortening, if using, in a microwaveable bowl and heat for 15
second increments, stirring each time. Chocolate chips are a little thicker when melted. If the
mixture is too thick for dipping, add a little additional oil or shortening.
8. Cover a large baking sheet with parchment.

9. Holding frozen cookies upside down by the cookie bottom, dip each into the chocolate all the
way to the cookie edge, covering the filling completely. Lift cookie up and wait until all excess
chocolate has dripped back into the bowl, then turn cookie over and place on parchment. The
chocolate should harden immediately.

10. If you choose to decorate, here are a few ideas: Put a small amount of melted chocolate on the
top of each cookie and sprinkle with chopped peanuts or sprinkles. Or melt peanut butter chips
and put a dab on each cookie and top with a chocolate dipped peanut or chocolate curl. You can
also simply drizzle with melted peanut butter chips.