last posts

Oreo-coated Peanut Butter Tins

Preparation Time: 5 minutes 

Cooking Time: 15 minutes 

Servings: 8 


8 Standard 

21g peanut butter tins, frozen

43g All-purpose flour 

2 Large egg white(s), beaten until foamy 

16 Oreos or other creme-filled chocolate sandwich cookies, ground to crumbs in a food processor 

Vegetable oil spray 


1. Set up and fill three shallow soup plates or small pie plates on your counter: one for the flour, one for the beaten egg white(s), and one for the cookie crumbs. 

2. Dip a frozen peanut butter tin in the flour, turning it to coat all sides. Shake off any excess, then set it in the beaten egg white(s). Turn it to coat all sides, then let any excess egg white slip back into the rest. Set the candy bar in the cookie crumbs. Turn to coat on all parts, even the sides. 

3. Dip the peanut butter tin back in the egg white(s) as before, then into the cookie crumbs as before, making sure you have a solid, even coating all around the tin. Set aside while you dip and coat the remaining tins. 

4. When all the peanut butter tins are dipped and coated, lightly coat them on all sides with the vegetable oil spray. Set them on a plate and freeze while the air fryer heats. 

5. Preheat the air fryer to 204°C. Set the dipped tins wider side up in the basket with as much air space between them as possible. Air-fry undisturbed for 4 minutes, or until they feel soft but the coating is set. 

6. Turn off the machine and remove the basket from it. Set aside the basket with the fried tins for 10 minutes. Use a nonstick-safe spatula to transfer the fried tins to a wire rack. Cool for at least another 5 minutes before serving. 


Calories: 300kcal; 

Fat: 8g; 

Carbs: 22g; 

Protein: 10g

No comments
Post a Comment

    Reading Mode :
    Font Size
    lines height