Peanut Butter Oreo Truffles

By vealam

Ingredients

• 1 (16 ounce) package OREO Sandwich Cookies
• 5 ounces Cream Cheese, softened
• 3 Tablespoons Creamy Peanut Butter
• 2 (8 ounce) packages Baker’s Semi-Sweet Baking Chocolate, melted
• 1 cup peanut butter chips
• wooden sticks

Details

Servings 40
Adapted from thetomkatstudio.com

Preparation

Step 1

Crush entire package of cookies to fine crumbs; place in medium bowl. Add cream cheese and peanut butter; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter. Makes approximately 40 balls.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
Melt peanut butter chips and put in a pastry bag or ziploc bag. Cut a small hole in the tip of the bag and drizzle melted peanut butter chips on each oreo truffle ball.
Stick wooden stick into each ball.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator until ready to serve.