Back to school recipes: lunchbox sized Oreo treats!

If you're running out of ideas on what to do with the kids these holidays, baking is a pretty simple one that everyone can get involved with (and you decide who gets to lick the spoon).

We know kids need a healthy lunchbox with a well-balanced mix of protein, fruit and veg. But they're bound to make a canteen run or do a lunchbox swap if they fancy a friend's munchies over their macrobiotics or super-food salad.

These Oreo-inspired recipes are the perfect way to treat your little 'un with a home-baked dessert they can brag about. Eat in moderation if you can!

White Chocolate Oreo Truffles

By Marsha's Baking Addiction

The hardest part about this recipe is waiting for them to chill! This recipe is quick to make (20 minutes prep time) – and no-bake. Delicious creamy, fudgy Oreo truffles dipped in white chocolate and sprinkled with Oreo crumbs. A perfect little treat!

Ingredients

Instructions

Using a food processor, pulse the Oreos into fine crumbs. Remove 1/4 cup of the crumbs and set aside.

Mix the cream cheese into the remaining crumbs. The mixture will be sticky. Roll the mixture into 1 inch balls, and place them onto a baking tray lined with parchment paper. Freeze the balls for 30 minutes.

Dip each ball in the melted chocolate, place back on the baking tray, and sprinkle with the reserved Oreo crumbs. Refrigerate for 1 hour, or until firm.

Keep refrigerated for up to 5 days.

Golden Oreo Raspberry Cookie Pops

By Searching for Spice

Raspberry and vanilla go so well together, I wanted to have a go at some cookie pops. Each pop is filled with a little dollop of sharp but sweet raspberry curd. The filling is surrounded by an oreo and cream cheese mixture, coated in a layer of sweet white chocolate and raspberry pieces. I defy you not to try one or two of these!

Ingredients

Instructions

Line a baking tray with cling film and put 8 tsp of raspberry curd onto it. Press a cookie/cake pop stick into each tsp of raspberry curd. Put the tray in the freezer to set.

Put the cookies in a food processor and process until all the biscuits have broken up into crumbs. Add the cream cheese and process again until a dough forms.

Divide the dough into 8 equal pieces. Flatten each piece of dough and then wrap it around the raspberry curd on the end of each cookie stick. Return the cookie pops to the freezer for a couple of hours.

Melt the white chocolate slowly in a microwave. Heat for a minute to begin with then keep taking it out and stirring every 20 seconds until it is all melted.

Line up the melted chocolate, a bowl with the freeze-dried raspberry pieces and a baking tray covered in baking paper.

Dip the cookie pops in the melted chocolate. Use a teaspoon to spoon the chocolate over the area near the end of the stick which is hard to dip in. Let any excess chocolate drip back into the bowl before spooning the freeze-dried raspberry pieces over the white chocolate.

Put the cake pops in the fridge for the chocolate to set. Store in the fridge.

Golden Oreo Tea Cakes

By Cherished By Me

These Golden Oreo tea cakes make a gorgeous afternoon tea treat, they are big and mighty and wonderfilled with the marshmallow and jam but every calorie is worth it! Don’t let the side down by buying cheap jam, go for the best you can afford (or make your own).

Ingredients

Instructions

Boil a pan of water and then turn off the heat source. Slowly melt 200g of the chocolate in a heatproof bowl placed over the pan of water.

Using a pastry brush, brush chocolate into each tea cake mould. Place the mould into the fridge for a couple of minutes and then repeat the process until all the chocolate has been used up. Leave the mould in the fridge between each stage.

Put the egg whites, caster sugar, golden syrup and vanilla extract into a heatproof bowl and place over a pan of simmering water and whisk with an electric whisk until the mixture is thick and holding peaks. Remove from the heat source and leave to cool.

Crush the Golden Oreos in a freezer bag, with a rolling pin. Or in a food processor.

Melt the butter in a saucepan and remove from the heat. Add the crushed biscuits and mix well.

Start melting the remaining chocolate in a bowl over a boiling water, once melted remove from the heat.

Remove the tea cake mould from the fridge and fill each mould with marshmallow to no more than ¾ full. Add ½ tsp of jam to the centre of each mould on top of the marshmallow. Add the biscuit mixture to each mould to cover the marshmallow and press down very gently.

Spoon the melted chocolate on top of the biscuit ensuring the tea cake is sealed. (Don't worry too much if there is an over hang of chocolate). Place the mould back in the fridge and chill for an hour.

Carefully remove the mould from the fridge and invert onto a flat surface and peel the silcone mould off gently.

Oreo Cheesecake Cookies

By Recipes+

Yes, Oreo cookies are all about one cookie rolled in another cookie. These cream cheese beauties are so easy to make, you'll get the kids helping out in no time. Just be careful not the over-bake them, you're betting off with a slightly chewy one than a tough cookie (we know, too many cookies!)

Ingredients

Instructions

Finely chop the Oreos. With with a hand-held eggbeater, mix butter and sugar until creamy.

Add cream cheese and continue beating. Mix in the flour and baking powder. Carefully stir 1 tbsp of Oreos into the dough. Refrigerate about 1 hour.

Preheat oven to 175°C/150°C fan/gas 4. Line 2 baking sheets with baking paper.

Form 24-26 evenly sized balls from the dough. Place the balls on the baking sheets, leaving space in between for them to spread during baking. Press balls slightly flat, remaining cookie crumbs to distribute and press lightly.

One at a time, bake each sheet of cookies for about 14 minutes. Remove from the oven and allow to cool on a wire rack.

Oreo Brownies

By Recipes+

Ingredients

Instructions

Preheat oven to moderate, 180°C (160°C fan / gas mark 4 ). Lightly grease and line a 20cm square cake pan with baking paper.

In a medium saucepan, melt butter and chocolate together on low heat. Stir in brown sugar and vanilla.

Add flour and eggs, and beat with a wooden spoon until well combined. Stir nuts and oreos through.

Pour into pan and smooth surface. Bake 35-40 minutes, or until firm. Remove from oven. Cool in pan 5 minutes then transfer to a wire rack to cool completely. Dust with cocoa. Serve cut into squares.

**What's your favourite chocolate bar or biscuit you can turn into a dessert? Tell us on Facebook or Twitter (@CloserOnline). **

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