Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Oreo Rice Krispie Treats

Place Rice Krispies cereal in a large bowl.

In a microwave-safe bowl, combine dark chocolate and butter. Heat in 25-second intervals, stirring after each, until fully melted.

Add the melted chocolate, peanut butter, and honey to the Rice Krispies. Stir until well combined.

Line a baking pan with parchment paper. Transfer the Rice Krispies mixture into it, pressing down until the surface is even.

Freeze for 15 minutes or until fully set.

Separate the Oreo cookies from their 'creme' fillings.

Place the cookie parts in a zip-lock bag and crush them into fine crumbles, resembling soil texture.

In a saucepan, heat the heavy cream until warm, but not boiling.

Combine the white chocolate chips and Oreo 'creme' in a heat-safe bowl. Pour the warm heavy cream over them. Stir until the chocolate and 'creme' are fully melted and incorporated. Let it cool slightly until it thickens.

Pour the white chocolate ganache over the set Rice Krispies layer. Return to the freezer for 2-3 hours.

Sprinkle the crushed Oreo cookies on top of the ganache layer.

Freeze again for another 4-6 hours or overnight.

Transfer to the refrigerator for a few hours to thaw slightly. Cut into squares and serve chilled, but not frozen.

white chocolate chips (if using a bar, chop it up)

The 'creme' filling from the separated Oreo cookies

Yarin Shachagi

Oreo Rice Krispie Treats

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