Line 2 baking sheets with parchment paper and set aside. Add the Reese’s Pieces to a Ziploc bag and use a rolling pin or meat tenderizer to crush them into tiny pieces. Set aside until ready to use.
Add the almond bark and peanut butter chips to a saucepan. Melt over low heat, stirring continuously to prevent burning, until completely melted. Turn off the heat.
Use a fork to dip each Oreo into the mixture until completely covered and gently lift out. Let some of the extra mixture drip off then place on one of the baking sheets. Sprinkle with the chopped Reese’s pieces. Repeat until all Oreos are coated. Let sit on the counter until the peanut butter has hardened and set.
Enjoy immediately or store in an airtight container on the counter.
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Line 2 baking sheets with parchment paper and set aside. Add the Reese’s Pieces to a Ziploc bag and use a rolling pin or meat tenderizer to crush them into tiny pieces. Set aside until ready to use.
Add the almond bark and peanut butter chips to a saucepan. Melt over low heat, stirring continuously to prevent burning, until completely melted. Turn off the heat.
Use a fork to dip each Oreo into the mixture until completely covered and gently lift out. Let some of the extra mixture drip off then place on one of the baking sheets. Sprinkle with the chopped Reese’s pieces. Repeat until all Oreos are coated. Let sit on the counter until the peanut butter has hardened and set.
Enjoy immediately or store in an airtight container on the counter.
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