Peanut Butter Cup Stuffed Truffles
User Reviews
4.7
9 reviews
Excellent
Peanut Butter Cup Stuffed Truffles
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This Reese peanut butter ball takes a mini peanut butter cup and stuffs it inside a golden Oreo ball truffle. Family and friends will love the peanut butter cup surprise inside this dessert!
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Ingredients
- 32 cookies vanilla sandwich cookies finely crushed, I used Golden Oreos
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 18 pieces Mini peanut butter cups I used Reese's Cups
- 16 ounces white candy melts about 2 cups equals 16 ounces
- 4 teaspoons coconut oil
- Rainbow sprinkles
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.
- Add cream cheese and vanilla extract to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the dough into balls, about one tablespoon per truffle. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Flatten each piece of dough and place a mini peanut butter cup on top of the dough.
- Place a second piece of flattened dough on top of the peanut butter cup so you have two tablespoons of dough per truffle total. Using your hands, squish the edges of the dough around the peanut butter cup and pinch it closed until you can roll the mixture into a smooth ball. Repeat for each truffle.
- Place the truffles inside the freezer to chill for 30 minutes.
- Add the white candy melts and the coconut oil to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white candy melts in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove the truffles from the freezer. Place the truffle balls into white candy melts one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Drizzle the top of each truffle with the remaining white candy melts and a fork to decorate. Immediately top with sprinkles (see notes). Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
- If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
- After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
- Adding a little bit of oil to the chocolate will help create a smooth white chocolate and chocolate coating. The oil also makes the chocolate a little thinner to give it a nice coating.
- I prefer to use a tablespoon of coconut oil for about every 1-2 cups of chocolate or white chocolate. You can use a tablespoon of any of these oils.
- Coconut Oil
- Vegetable shortening
- Vegetable oil
- Sometimes by the time you are decorating the truffles with the drizzles of chocolate, the chocolate begins to harden. Chocolates can be placed back in the microwave and heated at half power in increments just like when you first melted the chocolate.
- Be careful not to get any water or other liquid in the chocolate as this will cause the chocolate to seize. (become grainy and hard.) A little extra oil can be used to thin the chocolate further if needed.
- You can make the drizzles on top of the truffles with a fork or you can also use a strong zip-top bag. Spoon melted white chocolate candy melts into a zip-top bag. Snip the corner of the bag and use it to drizzle on top of the truffles. Immediately top with sprinkles.
Nutrition Information
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Calories
121kcal
(6%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
61mg
(3%)
Potassium
22mg
(1%)
Fiber
0.1g
(0%)
Sugar
8g
(16%)
Vitamin A
170IU
(3%)
Vitamin C
0.003mg
(0%)
Calcium
14mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 18Pieces
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 61mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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