Praline Dipped Oreos

So I had this idea to do a little something different with Oreos than the regular old dipping-them-in-chocolate-or-white-bark routine that I always do.
Because, you know, that is SOOOOOO last Christmas.
But my idea was to dip Oreos in a praline coating.  So I did.  And it worked.  And they were delicious.  And I made myself sick on them.  And I never, ever want to eat another one for the rest of my life.  Ever.  Times a hundred.
But who am I to deny the entire internet the chance to get equally as sick of these as I have?  
So…….drum roll, please……..I give you…..
PRALINE DIPPED OREOS!!
Oreos.  Dipped in praline coating.  Double Stuf Oreos.  Coated in praline candy.
You may need some extra insulin after eating these.  Just a warning.

Here are my notes:
-I don’t ever make regular pralines.  I love them , I just don’t ever make them, so I am not a praline expert.  That might be why there was some spotting in my candy coating.  I sifted the powdered sugar, but still, it was spotted.  Someone should advise me about why this happened.  (Probably sugar crystallization?)  (And I know this is not a true praline recipe because I didn’t use a thermometer to see if it was soft ball stage.)  But trust me when I say this–it does NOT affect the taste AT ALL.

-Work quickly.  Very quickly.  Have all your ingredients setting out so you can begin to dip right after you mix in the powdered sugar.  I dipped about 3 at a time, then sprinkled them with pecans, then started dipping again.  The coating sets up fast.  Really fast.
-If the praline coating starts to harden in the saucepan (and it will), heat it over low heat while whisking and you should be able to get some more dips out of it.
-I just love using salted pecans with this.  These are so sweet, I thought they needed a little bit of saltiness. 
-I got about 22 Oreos out of this recipe.

Praline Dipped Oreos
1 cup finely chopped pecans
1 teaspoon butter, melted
1/4 teaspoon salt
22 Double Stuf Oreos
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup heavy cream
3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Place pecans in a bowl and add 1 teaspoon melted butter and 1/4 teaspoon salt. Toss to coat well.  Spread on a baking sheet and bake for 10-15 minutes or until fragrant and toasted.  Place them in a bowl and set aside.
Line a large baking pan with waxed paper.  Take Oreos out of package so that they are easy to grab.
Place 1/4 cup butter, the brown sugar and the heavy cream in a small saucepan; bring to a boil, stirring often.  Boil 1 minute; remove from heat and whisk in powdered sugar and vanilla until smooth. 
Immediately start dipping the Oreos in praline mixture using a fork, letting the excess drip off.  Place each Oreo on the waxed paper lined pan and immediately sprinkle the tops with the chopped pecans.  Work quickly.  When the praline mixture begins to set up, place over low heat and whisk until smooth again, then dip some more.  You might have to do this several times. 22 Oreos.   

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