Description
Indulge your sweet tooth with these decadent Peanut Butter Oreo Truffles!
Ingredients
Scale
- 20 Double Stuf Oreos, finely crushed
- 120 grams cream cheese, softened
- 240 grams creamy peanut butter
- 60 grams unsalted butter, softened
- 250 grams powdered sugar
- 270 grams semi-sweet milk chocolate chips
Instructions
- Prepare the Baking Tray: Begin by lining a baking tray with wax paper or parchment paper, which will help keep your truffles from sticking and make for an easy cleanup. Set this tray aside while you prepare your truffle mixture.
- Crush the Oreos: Next, take your Double Stuf Oreos and crush them into fine crumbs. You can do this by placing the Oreos in a sturdy plastic bag and using a rolling pin to crush them, or for a quicker option, use a food processor to pulse them into fine dust. The finer the crumbs, the smoother your truffles will be. Once crushed, transfer the Oreos into a mixing bowl.
- Make the Base Mixture: Add the softened cream cheese to the bowl with the Oreo crumbs. Using a mixer, blend them together until the mixture is thoroughly combined and smooth. This creamy and rich base is what gives the truffles their delicious texture. Once mixed, you can proceed to the next step of shaping them.
- Shape the Truffles: With lightly greased hands, take a portion of the Oreo-cream cheese mixture and roll it into a ball, approximately 1 inch in diameter. Repeat until you have about 24 truffles, placing them onto your lined tray as you go. After shaping the mixture, place the tray in the refrigerator for about 20 minutes to allow the balls to firm up.
- Prepare the Peanut Butter Coating: While your truffle balls are chilling, it’s time to create the peanut butter coating. In a separate bowl, combine the creamy peanut butter, softened unsalted butter, and powdered sugar. Stir the mixture until it is smooth and well combined. This peanut butter layer will add a creamy richness that complements the Oreo filling beautifully.
- Coat the Oreo Balls: Once the Oreo balls have firmed up, take them out of the refrigerator. Wrap a portion of the peanut butter mixture around each Oreo ball, ensuring that they are fully encased. This layer should be small but thick enough to coat each ball evenly. Return the coated truffles back on the tray and refrigerate for another 20-30 minutes to allow the coating to set once again.
- Melt the Chocolate: Now comes the fun part! In a microwave-safe bowl, add your semi-sweet chocolate chips and melt them in 30-second increments, stirring frequently after each increment. Be cautious not to overheat the chocolate; it should only take about 90 seconds total to become smooth and fully melted. Make sure the chocolate is completely melted and smooth for the best coating.
- Dip the Truffles: Insert a toothpick into each peanut butter-coated truffle, then carefully dip them into the melted chocolate. Ensure each truffle is fully covered, then remove it and allow any excess chocolate to drip off. Place the truffles back onto the lined baking tray. If desired, you can sprinkle some additional decorations on top before the chocolate sets.
- Final Refrigeration: Lastly, refrigerate the chocolate-coated truffles for 20-30 minutes until the chocolate is completely set. Once hardened, these Peanut Butter Oreo Truffles are ready to enjoy! Don’t forget to store any leftovers in a sealed container in the refrigerator.
Notes
Ensure the chocolate is fully melted to avoid clumps and ensure a smooth coating. For best results, use high-quality chocolate chips for dipping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 50 mg
- Protein: 3 g