It’s inconceivable to believe that I can awaken the two slumbering mountains that enclose Soledad prison with their folded hands. They inhale elated when the aroma that comes out of my prison cell window stokes their senses. My aesthetic and exquisite cookie wheel I masterfully created mesmerizes the glorious mountains in their embellished robes. I’m going to display to you how I assemble them.
But first before I commence, I’m sure you are wondering what made me come up with the idea of having my own signature and delicious cookie wheel. Well I wanted to create something so pleasurable that I could offer and intrigue God Almighty in His majestic throne made of sterling gold.
Crazy Choco Locos Cookie Wheels
Editor’s notes:Be sure to use an iced Honey Bun, NOT glazed.
Ingredients
- 12 Oreo cookies
- 1 tbsp butter
- 4 tbsp maple syrup
- 2.6 oz king size Hershey's Chocolate with Almonds, broken into small pieces
- (1) 4.75 oz package iced Honey Bun
- 1.5 tsp brewed coffee
- (1) 1.75 oz package M&M Plain or Peanut Candy
Instructions
- Separate the Oreo filling from the cookies and place the filling in a small bowl.Crush the cookies thoroughly by placing them in a storage bag and pounding with a heavy pan, rolling pin or meat pounder.Remove the icing from the Honey Bun and set aside in a small bowl. Tear the pastry into small pieces. In a medium bowl, combine the crushed cookies, the chocolate pieces, Honey Bun pieces, and coffee. Divide the dough into five sections and form into ½”- thick circles on a baking sheet.Cook the cookie filling in the saucepan along with the butter and maple syrupover low heat for about two minutes, until the icing is soft and pliable, stirring occasionally. Remove from heat and add the reserved Honey Bun icing. Mix until smooth.Divide the warm icing evenly between the cookies, spreading evenly to cover the entire surface of the cookie. Top with M&M Candies.
Recipe Photos
