Friday, October 29, 2010
9 comments »

Boogity

I’ve had this recipe book marked for quite some time. It’s so simple to make and you can customize it to your tastes or what you have on hand. You could use festive candies from any holiday as well.

I love the bright orange Oreo filling (yes, I realize there is something inherintly wrong with orange Oreo filling, but I’m ok with that).

I was a little unsure about the candy corn since I’m not a huge fan, but they provided a great textural change due to their softness. I also sprinkled some salt onto the candy melts because I love salty and sweet combos. I was worried that this stuff would be way too sweet without it.

Be sure to press your candy and cookie pieces into the top of the candy melt. I didn’t really press mine in and some of them didn’t stick. Either way this stuff is pretty awesome and dissappeared before I knew it.

One Year Ago: Pumpkin Pasta and Pumpkin and Chocolate Caramel Corn
Two Years Ago: Ginger Pumpkin Cupcakes

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Boogity

Ingredients:

~20 halloween Oreos broken into various sized pieces, divided
1 1/2 cups mini pretzels
1 cup candy corn, divided
1 1/2 cups Reese’s Pieces
28 ounces (two bags) white chocolate candy melts

Directions:

Line a large cookie sheet with waxed paper. Spread 3/4 of cookies, pretzels, and 3/4 cup of the candy corn onto the waxed paper.

Place candy melts in a microwave safe measuring cup and heat in microwave at 50% power in 30 second intervals until completely melted.

Drop melted chocolate immediately over cookie mixture, spreading with an offset spatula to coat evenly. Top with reserved cookies, candy corn and Reese’s Pieces, working quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart (or use a sharp knife to press into the cookie bark – it will break apart easily) into small pieces for serving. Store in airtight container.

Recipe from Culinography, originally from Recipe Girl


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Candy and Fudge, Dessert
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12 Responses to “Vegan Sugar Free Chocolate Rum Cookies”

  1. #
    1
    Alison @ Ingredients, Inc. — January 27, 2011 at 6:13 pm

    I can’t wait to try these! I hope you’re doing well!

  2. #
    2
    Katie — January 27, 2011 at 9:33 pm

    Vegan cookies huh? And sugar-free? Wow, they look good!

  3. #
    3
    Cara — January 28, 2011 at 1:18 am

    like truffles or fudge, huh? I’ll take one!

  4. #
    4
    Cara — January 28, 2011 at 1:19 am

    or 5 🙂

  5. #
    5
    Evan @swEEts — January 28, 2011 at 1:50 am

    I love cookie exchanges too! I actually participated in Steph’s exchange too 🙂 These cookies sound delicious and if they’re vegan they’re supposed to be healthy right??

  6. #
    6
    Stephchows — January 28, 2011 at 6:01 pm

    ooo these sound amazing for the exchange! Sorry it was a challenge to find a recipe but I’m so glad you found one you liked!!

  7. #
    7
    Cursuri cosmetica — February 1, 2011 at 11:16 am

    These cookies look amazing. I mean they contain chocolate, rum, plus they are sugar-free. This is the perfect dessert. Thanks for sharing.

  8. #
    8
    Eliana — February 1, 2011 at 4:33 pm

    WOW – this cookie could not look more delicious 🙂

  9. #
    9
    Debra A Rogers — July 19, 2013 at 9:34 am

    How are these sugar free with maple syurp in them that has lots of sugar

  10. #
    10
    Nichole Spence — December 13, 2013 at 2:52 am

    How many cookies does this make in one batch?

    • beantownbaker — December 17th, 2013 @ 10:56 am

      If I remember correctly, it made ~2 dozen cookies.

  11. #
    11
    seafood in perdido key — July 15, 2020 at 5:00 am

    Normally, I don’t like Oreo flavor. But this cake make me hungry.

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