- 2
- 30 mins
- 150 mins
4.6/5
(28 Votes)
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
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.