Like scrubbing the toilet. I don’t like to do that. Not because I think I’m above it (I clean up my kids’ vomit, so I’m not above anything), but because I do a horrible job. It’s just not my area of expertise. Likewise, I avoid setting off bug bombs. Exterminators are my friends.

When it comes to making delicacies that people charge a lot of money for, though, I’m all over it. If you buy a chocolate-dipped Oreo at a not-to-be-named chocolate shop that rhymes with “saliva,” you pay almost four bucks per Oreo. If you make them in your kitchen, it’s a tiny fraction of that price.

And I went one better than just a traditional dipped Oreo, too, opting to use Reese’s Oreos. What could be better? Nothing. Which is why I just ate five.

To make this work, you need to use melting chocolate. There’s a lot of good-quality melting chocolate out there. Ghirardelli is the brand I used for these, but feel free to use your favorite. Just don’t use actual chocolate unless you’re in the mood to play games with tempering. That’s less than fun.

At the end of a short dipping session, you’ll have glorious dipped Oreos for cheap! And you can eat them all yourself or give them as gifts. Or both. Either way, there are times when you just have to do something yourself, so ask this question: would you rather clean a toilet or dip an Oreo?

Case closed!

Oh yeah, you challenge? You betcha. If I can find just ten minutes of uninterrupted reading time in my zoo of a household, that’s all the fun I can handle.

Wait. Now I sound boring. So to change your mind about me real quick, here are these bars! They are the essence of fun.

I’ve been addicted to the Reese’s Oreos this summer. Made a pie out of them and almost lost my mind, it was so good. And now these bars have come along to torture me. So I’ve gotta share the love…and the fun, of course!

What makes it a fun bar? Nothing, guys. It’s a cute name for a magic bar. I just decided these were better because they have the aforementioned crack cookie inside, plus those little peanut butter cups from Trader Joe’s that are just so precious. That’s a party in my mouth! Fun. Fun. Fun.

They take very little time to whip up, and before you know it, you’re overdosing on sugar again. Thanks to me. I’ll take the blame. Er, I mean, the credit.

The bars look sort of like brownies. But they’re not! All of that is crushed Oreo goodness. With lotsa chocolate. And, of course, the requisite sweetened condensed milk. It drips from the bars, all saucy and inviting.

Hope your week starts off well! I think this will help.

Ingredients:

• 1 package Reese’s Oreos, divided
• 1/4 cup unsalted butter, melted
• 1 cup mini peanut butter cups (I used Trader Joe’s)
• 1 cup milk chocolate chips or peanut butter chips (or 1/2 cup of each)
• 14 oz. can sweetened condensed milk (fat-free is fine!)

Instructions:

Preheat the oven to 350. Line a 9 x 13 pan with foil and spray generously with cooking spray.

Using a food processor, take half the Oreos and grind into fine crumbs. Mix with the melted butter and press onto the bottom of the prepared pan.

Layer on the peanut butter cups, chocolate chips (and/or peanut butter chips), and remaining Oreos, which you can break apart into coarse pieces. Pour the condensed milk on top.

Bake for 25 minutes until golden and bubbly. Cool, and then cut into squares.

This, my friends, is one of those times.

I was messing around this morning and wound up with this miracle of a pie. This can’t-stop-eating, peanut buttery cookies and cream madness of a pie. And it’s so ridiculously easy to make that I’m smacking myself for all the wasted years!

It took the marketing geniuses over at Nabisco to get this pie rolling. Specifically, the good people who decided to create these limited edition Reese’s Oreos. Can we just pause for a moment and have a moment of silence out of respect?

As soon as I clapped eyes on this baby, I knew something magical would happen. It was just a question of what. What could I do with these cookies? Other than stuff them in my mouth as quickly as possible, that is?

The elements came together. Rich, peanut butter chocolate filling. Broken up Oreos. Mini peanut butter cups. A refrigerated pie crust to cut the sweetness of the filling instead of my usual preferred graham cracker crust. Shocker!

And yea, the heavens opened and a star was born. I think I’m mixing some references or quotes up here or something.

I wish I could shove your face through this computer and into this pie. Because words cannot describe, and pictures aren’t good enough. Not until I become a much better photographer, anyway. But this cross-section should give you a sense of the dense amazingness.

All I can tell you is that this pie takes a few minutes to throw together. If you don’t count chill time, that’s a relatively low investment to make for a slice of nirvana. So I beg you, I implore you: try this puppy out. Like, now!

That said, I’ve put the rest in the freezer so I can enjoy it little by little over the coming weeks of summer. Otherwise, I am in serious danger of heading toward it this evening and demolishing it completely.

So you do the same! Get some danger and some love in your life. Make a pie! These Reese’s Oreos are limited edition, so time’s a-wasting. Carpe diem!

Ingredients:

• refrigerated pie crust (I used the Immaculate Baking brand)
• 1 package Reese’s peanut butter chips
• 1/2 cup milk chocolate chips
• 1 cup heavy cream
• 1 package limited edition Reese’s Oreos, broken into pieces
• 1/2 to 3/4 cup mini peanut butter cups (I used Trader Joe’s)

Instructions:

Preheat the oven to 425. Spray a pie plate with cooking spray.

Roll the refrigerated pie crust out on a floured work surface. Place into the pie dish and press to form into a pie crust. Bake for 15 minutes until golden.

While the crust cools, microwave the heavy cream with the peanut butter chips and chocolate chips for two minutes. Stir, and then microwave in 30-second intervals until the mixture is smooth. Fold in half of the broken Oreos.

Pour the chocolate filling into the crust and top with more Oreo pieces. Refrigerate for one hour.

Remove the pie from the refrigerator and press in the mini peanut butter cups. Feel free to work more Oreo pieces and cups up the sides of the pie as well.

Put the pie back in the refrigerator for anywhere from one hour to overnight. Serve cold, sliced into wedges. The pie can also be wrapped and frozen.