Inspired by Dixie's Discovery of Peanut Butter Cup Oreos: Mock Truffles
 

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Peanut Butter Oreo 'Truffles'

Ingredients

1 (16 ounce) package OREO Sandwich Cookies (You can use either the peanut butter or plain Oreos)

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

Parchment paper

Large cookie sheet

Wooden sticks or toothpicks (optional)

Directions

~Make room in your refrigerator for the cookie sheet to sit flat.

~Crush entire package of cookies to fine crumbs; place in medium bowl.

~Add cream cheese and peanut butter; mix until well blended.

~Place a sheet of parchment paper across a large cookie sheet.

~Roll cookie mixture into balls, about 1-inch in diameter and place on cookie sheet. (If the mixture gets 'melty' or too warm, as rolling, put the bowl in the refrigerator for a few minutes in between rolling a few batches.)

~After the truffles are all rolled, place the cookie sheet in the refrigerator to chill for a few minutes, while melting the chocolate.

~Remove the truffles from the refrigerator and dip them in the chocolate; place back on the wax paper-covered cookie sheet.

~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 or toothpick into each ball. (Optional)

~Refrigerate until firm, for about 1-2 hours. Once firm, they can be removed from the cookie sheet and placed in an airtight container.

~Store leftover truffles, covered, in refrigerator until ready to serve.

:drool:

Yummy!

After last night I need to buy another bag to make these. Had a few neighbors over and we destroyed that bag of cookies