Oreo Reese’s Truffles
Indulgent no-bake Oreo truffles stuffed with a whole mini Reese’s Peanut Butter Cup, dipped in silky dark chocolate, and finished with a peanut butter drizzle and crushed Reese’s Pieces.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 30 minutes
- Yield: 18 truffles
- Category: Dessert
- Cuisine: American
Ingredients
32 Oreo cookies – finely crushed
8 oz block cream cheese – softened
1 teaspoon vanilla extract
18 mini Reese Cups – unwrapped
2 cups dark chocolate melting wafers
1 tablespoon + 1 teaspoon crisco – divided
½ cup Reese Peanut Butter baking chips
½ cup Reese’s Pieces – chopped
Instructions
Prepare a large baking sheet with parchment paper.
In a large mixing bowl, combine Oreo cookie crumbs, cream cheese, and vanilla extract using an electric hand mixer for 2-3 minutes until dough-like.
Scoop 1/2 tablespoon of dough, roll into a ball, and flatten.
Place an unwrapped Reese cup in the center and wrap the Oreo dough around it, sealing completely.
Roll into a smooth ball and chill in the refrigerator for 2 hours.
Melt dark chocolate wafers with 1 tablespoon Crisco in 30-second intervals until smooth.
Dip chilled balls into chocolate, let excess drip off, and return to the baking sheet. Chill for 30 minutes.
Melt peanut butter chips with 1 teaspoon Crisco, transfer to a Ziploc bag, and drizzle over truffles.
Top immediately with chopped Reese’s Pieces and chill for a final 30 minutes.
Notes
• Ensure the cream cheese is fully softened to avoid lumps in your truffle dough.
• Use a food processor to get the Oreo crumbs as fine as possible for a smooth texture.
• If the chocolate thickens while dipping, reheat for 15 seconds.
• Store these in an airtight container in the fridge for up to a week.
Find it online: https://pinchofwarmthbakes.com/oreo-reeses-truffles/