Banana – now you know I am frozen banana crazy. It’s a perfect treat for summer.
Oreos are such a classic cookie, but they are also so easy to fancy up. To me, Oreos are almost more of an ingredient than a plain cookie; I’m always thinking about what I can add them to next.
I’ve added them to these Gooey Oreo Brownies and to the No-Bake Oreo Cheesecake Cups, and I guarantee I’m not done yet. I’ve got dreams of Peppermint Oreo Milkshakes for winter and Oreo Cheesecake Frozen Yogurt for summertime!
But currently, my obsession is this Peanut Butter Banana Chocolate Dipped Oreo recipe.
The Inspiration for This Recipe
It drives my husband nuts, but I just can’t eat an Oreo when it’s all put together. I have to twist it apart; I just have to. And if I’m going to twist it apart, I might as well spread some peanut butter on it – because everything is better with peanut butter.
While I was eating a peanut butter-smeared Oreo one day, I was also handing my son chunks of banana. And I started thinking – Elvis loved peanut butter and banana sandwiches, so wouldn’t peanut butter and banana in between a chocolate cookie sandwich be delicious?
And if I’m going to go all out with that, I might as well dip it in some chocolate and freeze it while I’m at it. I mean, why not??
So I did. And my husband made a face. But then he tried it – and he declared he’d need another one to decide. And another.
Making the Peanut Butter Banana Chocolate Dipped Oreos
Although the name of this recipe is a mile long, the ingredient list and the instructions list are both reasonable short.
Start by carefully twisting open 2 dozen Oreos. If they break, I suggest setting them aside and using a different one It’s just easier than trying to use broken ones.
Using a knife, spread a thin amount of peanut butter (about 1/2 – 1 tsp.) on the less-cream-covered half. Top with a slice of banana.
Put your Oreo sandwiches together. Press down on the lightly (don’t break your cookies!), but not too hard, because all of your peanut butter will squish out.
Once they’re all put together, put the cookie sandwiches in the freezer for at least an hour. The coldness will help when you’re dipping them later.
Dipping the Oreos
Melt your chocolate almond bark (or chocolate chips) in the microwave or on the stovetop. Follow the directions on the back of the package. That usually involves microwaving for 1 minute and stirring, then heating in 30 second increments (stirring in between) until melted and smooth.
Get your Oreos out of the freezer. Drop an Oreo into your bowl of chocolate. Coat completely and then use a fork to lift the cookie out . Put the fork under the cookie, lift it up, and tap the handle of the fork gently against the edge of the bowl to tap off excess chocolate.
Place dipped Oreo carefully on a foil-lined cookie sheet or baking pan. Dip remaining Oreos.
Heat 1-2 squares of white almond bark (or about 1/2 c. of white chocolate chips) until melted and smooth. Use a fork to drizzle white chocolate over the top of the chocolate dipped Oreos.
Keep the Chocolate Dipped Oreos Cold
Place the baking sheet with your chocolate dipped oreos in the freezer. Once they are hard and solid, you can store them in a ziploc bag instead; that way they take up less space in the freezer.
I recommend keeping them in the freezer until you’re ready to serve them, for two reasons. (1) Especially in the summer heat and humidity, the chocolate can melt quickly if they’re left out, and (2) the Peanut Butter Banana Chocolate Dipped Oreos simply taste better right out of the freezer. The frozen banana in the middle is like a delicious frozen summer treat!
Also, just a thought: with all of the special Oreo flavors, you could totally mix it up and try one of those as well, instead of just plain Oreos!
Peanut Butter Banana Chocolate Dipped Oreos
- 24 Oreos
- 1/2 cup creamy peanut butter
- 2 bananas sliced into 12 slices each
- 1 lb. chocolate almond bark or equivalent chocolate chips
- 2 oz. vanilla almond bark or equivalent white chocolate chips
- Twist each of your Oreos apart and set the halves next to each other.
- Spread 1/2-1 tsp. peanut butter on the half of each Oreo with less cream. Top with a banana slice.
- Press the other half of the Oreo back on top. Place the Oreo sandwiches in the freezer for at least 1 hour.
- After an hour, melt your chocolate almond bark in a microwave safe bowl. Heat for 1 minute, stir, then heat in 30 second increments (stirring in between) until melted and smooth.
- Retrieve Oreos from freezer. Dip an Oreo into the bowl of chocolate and coat completely. Use a fork to lift the Oreo from the bottom, and tap the handle of the fork against the edge of the bowl to knock off excess chocolate.
- Place Oreo on baking sheet. Repeat with remaining Oreo sandwiches.
- When all Oreos are dipped, heat your vanilla almond bark in the microwave. use a fork to drizzle it over the tops of the chocolate dipped Oreos.
- Place Oreos in the freezer and keep them there until you are ready to serve them (or eat them yourself!)
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