Reese's Peanut Butter Oreo Truffles (Print version)
Rich no-bake Oreo truffles packed with peanut butter cups, dipped in chocolate, and finished with crunchy candy bits.
# Ingredients:
For the truffle centers
01 -
1 family-size package (18-19 oz or 510-540 g) Peanut Butter Oreo cookies
02 -
8 oz (225 g) cream cheese, softened
03 -
8 full-size Reese's peanut butter cups, chopped small
For coating and topping
04 -
16 oz (450 g) chocolate melting wafers
05 -
1 teaspoon coconut oil or shortening, optional
06 -
1/2 cup mini Reese's Pieces or chopped peanut butter cups
# Instructions:
01 -
Add the whole Peanut Butter Oreos to a food processor and pulse until finely crushed. The crumbs should look even and slightly damp.
02 -
Add softened cream cheese and pulse or beat until the mixture comes together like soft dough. Fold in the chopped peanut butter cups.
03 -
Scoop about 1 tablespoon of mixture at a time and roll into smooth balls. Place them on a parchment-lined baking sheet.
04 -
Freeze the truffle centers for 20 minutes, or refrigerate for 1 hour, until firm enough to dip without falling apart.
05 -
Melt the chocolate wafers in a microwave-safe bowl in short bursts, stirring often. Add coconut oil only if the chocolate seems too thick for dipping.
06 -
Dip each chilled truffle in melted chocolate, lift with a fork, and tap off the excess. Sprinkle the tops with mini Reese's Pieces before the chocolate sets.
07 -
Refrigerate the dipped truffles for 15-20 minutes until firm. Store covered in the refrigerator until ready to serve.
# Good to know:
01 -
Makes about 24-28 truffles, depending on scoop size.
02 -
Chilling time is important and is not included in the cook time.
03 -
Serve slightly chilled for the cleanest texture.