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.

So nice .. i wish i could make these
Love it! Simple yet delicious. Thank you.
I've made this several timesâ¦so good! it turned out delicous. Thanks for this recipe!!!!
i loved it so simple but very elegant.
Love everything about this recipe. It is easy and super tasty. Thank you
I admittedly made a few changes, but I think the concept is the same and made it so good.
Great option to make and take to lunch.
I love making this recipe its amazing:)
This recipe is amazing!
I think this recipe was amazing!
Perfect and simple to make. My husband loved it!
These were delicious! Will definitely make againâ¦
Made this today for my family - they loved it!