The only thing better than chocolate? Chocolate + peanut butter. Peanut butter lovers rejoice at this addition to the classic Oreo balls, and peanut butter haters are also pleasantly surprised at how well the flavors mix together. My daughter refuses to eat anything with PB but makes an exception for these truffles. Don't be discouraged if you're completely anti the peanuts, I've included the measurements for traditional Oreo truffles as well.
-36 Oreos (chocolate wafer cookies filled with cream)
-8 ounces cream cheese ( I always use reduced fat)
-2 tablespoons creamy peanut butter
-1/4 teaspoon vanilla
-1/8 teaspoon salt (if using salted peanut butter don't add extra salt)
**You can make regular chocolate Oreo truffles by reducing the amount to 30 Oreos with 8 ounces cream cheese and 1/4 teaspoon vanilla. Leave out the peanut butter and salt**
-1 1/2 cup milk chocolate chips (my favorite brand is Guittard)
-1 tablespoon vegetable oil
-1/3 cup peanut butter chocolate chips (I usually buy the Reese's brand or buy them during the winter season from Trader Joe's)
-1/2 tablespoon vegetable oil (I've found it takes more oil to make peanut butter chocolate chips smooth than it does for regular chocolate chips)
-Using a food processor (not necessary but this will give you the smoothest texture) grind the Oreos until they turn into a fine crumble. Add cream cheese, peanut butter, vanilla and salt and pulse the mixture in your food processor until smooth and well mixed. Place mixture in your freezer for about 30 minutes to set. You can leave it in your food processor bowl or transfer it to something else if you like to add more dishes to your sink ;) (Alternatively you can skip this step of freezing the mixture if you're pressed for time and move on to the next one, but your shaped truffles may not be as smooth because the soft mixture is sticky and messy).
-Remove your Oreo mixture from the freezer and shape into balls using a tablespoon scoop. Place the rounded truffles on a tray lined with parchment paper and refreeze for another 30-60 minutes until the truffles are firm.
-Place milk chocolate chips in a bowl with vegetable oil and microwave in 30 second intervals, stirring every 30 seconds until smooth and melted.
-Remove frozen truffles from the freezer and dip each ball in the chocolate and gently remove with a fork and tap off the excess chocolate, then place on the parchment lined tray. Repeat the process until all your Oreo truffles are coated. As the truffles start to come to room temperature dipping them will get messier, so try to work as fast as possible.
-Place the peanut butter chocolate chips with the vegetable oil in a bowl and melt in the microwave in 30 second intervals, stirring every 30 seconds until well melted. You may need to add more vegetable oil to get a smooth consistency. This mixture needs to be thinner than the milk chocolate coating. Place the melted peanut butter chips in a ziploc bag and close tightly, letting out the extra air. Snip the bottom of the bag and drizzle neatly across each truffle, until your truffles are all coated.
-Store in the refrigerator until ready to serve. These keep well for about a week.
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