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.
I made these for thanksgiving, people said they were good.
What a beautiful recipe you put together for us.
I've made this several times so good! it turned out delicous. Thanks for this recipe!!!!
So months later I finally found time to make this five minute recipe.
the flavors were all very delicious.
This was simple and delicious
This is a beautiful dish!
You are a culinary genius! We loved the recipe.
this looks and smells great! and very easy.
Thank you for this recipe.
OUTSTANDING