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Ingredients
- 1 cup all purpose flour, sifted
- 1/2 cup (1 stick) melted butter
- 1/2 cup white sugar
- 1/2 cup milk powder
- 1/4 tsp salt
- 6 pcs or more oreo (cookies and cream)
Directions
- Toast in a preheated nonstick pan over medium heat,stirring continuously using a wooden spoon, for at least 8-10 minutes or until flour is light brown.
- Depending on the amount of flour you’re going to use,
- you may toast it a little longer (not longer than 15minutes). Be careful not to burn the flour, or it willbecome dark brown and bitter in taste. Allow thetoasted flour to cool completely.
- sift the flour in a large bowl. Also sift the sugar, powdered milk, and salt. Whisk until wellcombined.
- Crushed the cookies in a zip lock bag or in a largebowl until coarse, then add it to the flour mixture.Pour in melted butter. Mix until well incorporated
- shape by using a polvoron molder
- Place each piece into a small square of transparent cellophane or Japanese paper
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 1729 | |
| Calories from Fat 855 | 49% |
| Total Fat 97.25g | 122% |
| Saturated Fat 60.79g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 1286mg | 54% |
| Potassium 338mg | 10% |
| Total Carbs 200.95g | 54% |
| Dietary Fiber 3.4g | 11% |
| Sugars 106.73g | 71% |
| Protein 17.81g | 28% |
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