Reese’s Truffles
Ingredients:
- 32 Oreo cookies finely crushed
- 8 oz block cream cheese softened
- 1 teaspoon vanilla
- 18 mini Reese Cups
- 2 cups dark chocolate melting wafers
- 1 tablespoon + 1 teaspoon Crisco
- ½ cup Reese Peanut Butter baking chips
- ½ cup Reese’s Pieces chopped
Directions:
1. In a large bowl, combine finely crushed Oreo cookies, softened cream cheese, and vanilla. Mix until fully blended and smooth.
2. Roll the mixture into small balls and place them on a parchment-lined baking sheet.
3. Gently press a mini Reese Cup into the center of each ball, then reshape around the candy to fully encase it.
4. Freeze the truffles for about 30 minutes to firm up.
5. In a microwave-safe bowl, combine dark chocolate melting wafers and Crisco. Microwave in 30-second intervals, stirring between each, until smooth.
6. Dip each truffle into the melted chocolate, using a fork to lift and allow excess chocolate to drip off.
7. Place the dipped truffles back on the parchment paper and immediately sprinkle with Reese Peanut Butter baking chips and chopped Reese’s Pieces for decoration.
8. Refrigerate for at least 1 hour or until the chocolate is set before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 210 kcal (per truffle) | Servings: 18 truffles
Tips:
Use room temperature cream cheese for smoother mixing and better texture.
Chill truffles well before dipping to avoid melting the chocolate coating.