Ingredients

The following ingredients have 4 Servings
  • 30 peanut butter Oreos
  • 8 oz cream cheese (softened)
  • 8 oz white chocolate chips
  • 2 tablespoons creamy peanut butter
  • 8 oz milk chocolate chips (or chocolate variety of your choice)

Instruction

  • Place Oreos in a food processor and pulse until they form crumbs. Add in the cream cheese and pulse until a dough like ball forms. Roll mixture into 1 tablespoon-sized balls, I use a cookie scoop for this. Place on a parchment paper lined sheet tray. Place in freezer for 4 hours, up to overnight.
  • Place the white chocolate chips in a microwave-safe bowl. Microwave on half power in 30-second intervals until melted, stirring with a spoon in between intervals. Add in the peanut butter and stir in until everything is smooth. Dip truffles one at a time into the mixture, tapping off the excess and place back on the parchment paper lined sheet. If the peanut butter coating does not harden within a few minutes then pop them back in the freezer for 5 minutes.
  • Melt the chocolate chips by placing them into a microwaveable bowl. Microwave on half power in 30 seconds intervals until melted, stirring in between.
  • Dip the bottom of the truffles into the melted milk chocolate. Place back on the sheet tray to harden.