Peanut Butter Oreo Truffles
These rich and creamy Peanut Butter Oreo Truffles blend smooth peanut butter, cream cheese, and chocolate for a decadent no-bake treat perfect for dessert or snacking.
Equipment
- 1 baking tray
- 1 mixing bowl
- 1 microwave-safe bowl
- 1 food processor optional for crushing Oreos
- 1 Rolling Pin optional for crushing Oreos
Ingredients
- 20 Double Stuf Oreos finely crushed
- 4 oz cream cheese softened
- 8 oz creamy peanut butter
- 4 oz unsalted butter softened
- 2 cups powdered sugar
- 1.5 cups semi-sweet milk chocolate chips
Instructions
- Line a baking tray with wax or parchment paper to prevent sticking.
- Finely crush the Oreos using a rolling pin or pulse in a food processor until ground.
- In a bowl, blend cream cheese until smooth and then mix in Oreo crumbs until uniform.
- Roll the mixture into about 24 equal balls with lightly greased hands and place on the tray. Chill for 20 minutes.
- In a separate bowl, stir together peanut butter, softened butter, and powdered sugar until smooth.
- Coat each Oreo ball with the peanut butter mixture, ensuring an even layer, and return to the tray.
- Refrigerate for 20 to 30 minutes to let the coating firm up.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until fully melted and smooth.
- Dip each truffle on a toothpick into the melted chocolate to coat completely. Allow excess chocolate to drip off, then place back on the tray.
- Chill truffles for 20 to 30 minutes or until the chocolate is set. Store in the refrigerator.
Notes
- Ensure chocolate is fully melted to avoid lumps.
- Store truffles in an airtight container in the fridge.
- Add sprinkles on chocolate before setting for decoration.