1 pkg. Oreo cookies (regular size cookie package)
8 oz. peanut butter, smooth or chunky
1 large bag chocolate chips
Process Oreo cookies in a food processor on the lowest setting until they are finely crumbled and evenly colored. Add peanut butter and process until thoroughly mixed. Place a piece of waxed paper on a cookie sheet. Using your hands, squeeze and roll mixture into nice round balls between the size of a grape and a walnut. Chill for 1 hour. Working with 1 cup of chocolate chips at a time, place the chips in a microwave safe glass bowl and heat for 15 to 30 second intervals until soft enough to stir easily. Overheating will scorch chocolate. Do not allow any water to come in contact with chocolate, bowl or spoon during this process. Using a fork, chopsticks, two spoons, or your fingers, dip each ball in melted chocolate, covering all sides, and place back on the wax paper covered cookie sheet. Melt more chocolate as needed until all balls have been coated. Chill for 30 minutes and enjoy.
Note: Originally, this recipe used an 8 oz package of cream cheese instead of peanut butter. We created the peanut butter version so that the truffles would travel better without refrigeration. Both versions are very rich and equally delicious.
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