Reese’s Peanut Butter Oreo Truffles
Harper 5★ Ratings
Times
- Prep time: 20 minutes
- Chill time: 30 minutes
- Total time: 50 minutes
Yield
24 truffles
Reese’s Peanut Butter Oreo Truffles
Ingredients
- 1 (14.3 oz) package Oreo cookies
- 8 oz cream cheese, softened
- ½ cup Reese’s peanut butter, creamy
- ½ cup Reese’s Peanut Butter Cups, chopped
- 12 oz semi-sweet chocolate chips, melted
- *1 tbsp coconut oil (as needed)
Instructions
- In a food processor, crush the Oreo cookies into fine crumbs.
- In a mixing bowl, combine the crushed Oreos, softened cream cheese, and Reese’s peanut butter. Stir until well combined.
- Fold in the chopped Reese’s Peanut Butter Cups.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Freeze for 30 minutes.
- Melt the semi-sweet chocolate chips in a microwave or over a double boiler. Add coconut oil to thin the chocolate if needed.
- Dip each truffle into the melted chocolate, coating them completely. Place back on the parchment paper.
- Refrigerate the truffles for 15–20 minutes or until the chocolate is set.
Notes
- Drizzle white chocolate on top for a decorative touch.
- Store truffles in an airtight container in the fridge for up to a week.
Nutrition Info:
“Reese’s Peanut Butter Oreo Truffles,” @sunsetbowlwestunion and @Meals and Munchies, 9/12/2024, https://www.facebook.com/sunsetbowlwestunion/posts/pfbid0UnQfuukS6bAmyyu41XrFSJeAswzZyHPtWXT84TGP8ejbqZXPkuwGCrvMXR32kn9Pl.
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