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Peanut Butter Oreo Truffles

Posted by on June 19 2012 in Desserts, Featured, Recipe

How do you eat your Oreos? Do you twist? Dunk? Twist, then stack, then dunk? How about crushed and pulverized into a small ball and then covered in chocolate? I never thought an Oreo could get much better until  I visited my girlfriend’s family for the holiday and discovered “Oreo Balls.”  These creamy spheres are made of Oreos crushed up and mixed with cream cheese, then covered in chocolate. They are so good, I’ve been conditioned to salivate just from talking about them.

Fast forward over a year and a half, and my sister’s graduation is upon us. In order to pitch in, I volunteered to make Oreo Balls with a twist—a peanut butter twist. Admit it:  you put some peanut butter on your Oreos occasionally. So I bring to you “stick to the roof of your mouth” Peanut Butter Oreo Truffles.

I figured that actual peanut butter Oreos would work in the recipe, but was prepared to throw in spoons of peanut butter just in case. And of course, since I’m a health nut, I used fat-free cream cheese. Turns out that the one package of peanut butter Oreos was enough to give a sufficient taste of peanut butter in the truffles. The end result is a sweet, creamy, peanut-buttery bite of deliciousness. Imagine the taste of dunking a peanut butter Oreo in milk. It’s better than that. I promise.

Peanut Butter Oreo Truffles

  • 1 Package Peanut Butter Oreos
  • 1 package melting chocolates
  • 1 package cream cheese

Take the cream cheese out of the fridge to let it soften. Also cover a baking sheet with wax paper and put it in the freezer.

First, use a food processor to crush up the Oreos—don’t overload it. If you don’t have a food processor, put the Oreos in a freezer bag and crush them with various heavy objects. Once the Oreos are nearly pulverized, add the cream cheese. I mix by hand, until the cream cheese is mixed evenly with the Oreos.

Take the baking sheet out and start rolling the Oreo-cream cheese filling into balls and line up on the baking sheet. After using up all of your filling, put the baking sheet back in the freezer for about an hour. Once you’re nearing the end of the hour, put your melting chocolates into a microwave-safe dish. Put the microwave on half power, and continuously heat for 30 seconds, checking on the chocolate and stirring until the chocolate is smooth.

FINALLY, take the Oreo balls out of the freezer, and start dipping! This is probably the most difficult part. Drop each ball into the melted chocolate, and take the truffle out with a spoon. Carefully place the truffles onto the wax paper, being careful not to rub more chocolate off. If there is extra chocolate dripping, bring the spoon back over the truffle—don’t want to waste any chocolate!

When you are done dipping, put them into the fridge and enjoy when the chocolate is solid! OR you can use any extra melting chocolates you may have to make a design. My sister’s school colors are blue in white, so I honed in on my creative talents to splatter white chocolate all over the place. And yes…there are truffles with eyes on them. That is the child in me that I just can’t get rid of apparently. Whoops. Enjoy!!

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2 Responses leave one →
  1. DBrad permalink
    October 10, 2012

    Do you suggest using a whole container of oreos for a whole container of cream cheese? Is there anyway I can downsize the recipe?

  2. October 10, 2012

    DBrad,

    The ratio is 1:1, so one package of oreos to one container of cream cheese. You can downsize the recipe by splitting it to half a package of oreos to half a package of cream cheese and it should work out. I’m sure if you did 3/4′s each it would work too. I’m pretty sure I used light cream cheese too, so you could make that change also if you wanted.

    Good luck, let us know how it turns out!

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