Friday, March 28, 2014

No Bake Peanut Butter Oreo Truffles

I made these for a great night with the girls to see our Zignat. Thanks for visiting us! Wish you were still in SA because we love seeing you!

I used Wilton Peanut Butter Candy melts which were really good. They taste natural and very peanut buttery. How can you go wrong with this flavor combination.

No Bake Peanut Butter Oreo Truffles

16 oz. Peanut Butter Oreos
5 oz. cream cheese, softened to room temperature (use 3 oz. if making cake pops)
2 tbsp. peanut butter, optional (use if you buy regular oreos)

12 oz. bag of Wilton Peanut Butter Candy Melts
30 lollipop sticks, optional (you could just do these as cake balls instead of pops)
mini chocolate chips or chocolate sprinkles, optional

mini cupcake liners, optional

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. This is optional but if you want, add the peanut butter. Then add the softened cream cheese and blend until its all mixed together. 

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in microwave according to instructions on bag. Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Insert stick into the center of a truffle, be careful not to go all the way through the other side. If not making into cake pops, simply dip them into the chocolate and use a spoon to tap off the extra. Return truffles to the freezer for about 5 more minutes so that the coating can firm up.

Put some of your melted candy coating in a short cup or mug and dip the truffle pop to coat all sides. Garnish with mini chocolate chips or sprinkles on top or on all sides and allow to set up on a plate lined with parchment paper or place onto mini cupcake liner.

Refrigerate left overs.

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