Ingredients

How to make it

  • Crush entire package of cookies to fine crumbs; place in medium bowl. Add cream cheese and peanut butter; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter. Chill for approximately 30 minutes.
  • Melt chocolate almond bark, then dip balls in chocolate; place on parchment paper covered baking sheet.
  • Melt peanut butter chips in microwave (on 50% power, 15 seconds at a time, stirring frequently) and put into a Ziploc bag and cut a small hole in the tip of the bag (or use squeeze bottle). Use a teaspoon of shortening to thin, if necessary. Drizzle melted peanut butter chips on each Oreo truffle ball.
  • Refrigerate until firm, about 1 hour.
  • Store truffles, covered, in refrigerator until ready to serve.
  • Makes approximately 40 truffles

Reviews & Comments 1

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  • RetiredCook 8 years ago
    Piddle, I knew I should not have looked at this one!! Now, I have a craving...................... :)
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