Mini Chocolate-Raspberry Truffle Cups

By Jan_C

Ingredients

• 1/4 cup butter or margarine, divided
• 12 OREO Cookies, finely crushed (about 1 cup)
• 2 Tbsp. raspberry jam
• 1 pkg. (6 squares) BAKER'S White Chocolate
• 1/2 cup whipping cream, divided
• 6 squares BAKER'S Semi-Sweet Chocolate
• 2 Tbsp. multi-colored sprinkles

Details

Servings 2
Preparation time 30mins
Cooking time 150mins
Adapted from kraftrecipes.com

Preparation

Step 1

MELT 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.

MICROWAVE white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.

MEANWHILE, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.