6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus more for sprinkling
2 tbsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
Return to oven and bake 10 minutes more.
Top each with a scoop of ice cream, then drizzle with caramel and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat oven to 375°. Using a melon baller or a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with butter mixture. Divide chocolate between apples and bake until chocolate is melty and apples are fork tender, 20 minutes.
Turn oven to broil. Place a marshmallow on top of each apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus more for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolate chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chocolate and coconut oil. Microwave on medium heat for 30 seconds at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 more minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins or chocolate wafers, plus more for serving
DIRECTIONS
In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos or cookies. (You should need 16!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth peanut butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
