INGREDIENTS:
METHOD:
Preheat oven to 375°F, and prepare ramekins (custard cups) by coating with butter.
Set aside.
In a microwave-safe bowl, melt cookies 'n' creme bars and set aside.
In another bowl, melt butter and semisweet chocolate together.
Add eggs and yolks, stirring to combine.
Whisk in flour, sugar, salt and food dye until desired color is achieved.
Scoop batter into ramekins, filling halfway.
Make a little hole, and top with melted candy bar and chopped cookies.
Top with remaining batter.
Bake for 17 minutes, or until surfaces of the cakes are set and starting to crack but still jiggly.
Remove from oven, run a knife around the edges and turn out onto a plate.
Sprinkle with powdered sugar, a scoop of ice cream and/or more cookie crumbles if desired.
Serve immediately.
So months later I finally found time to make this five minute recipe.
These were delicious! Will definitely make againâ¦
This was simple and delicious
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
I admittedly made a few changes, but I think the concept is the same and made it so good.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!