Reese's Truffles

Deliciously creamy and rich Reese's Truffles combining Oreo and peanut butter flavors, perfect for any occasion.

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Prep Time 30

Total Time 4 30

Servings: 18 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 120

For the truffles

32 cookies Oreo cookies (finely crushed)
8 oz block cream cheese (softened) For the best texture, use softened cream cheese.
1 teaspoon vanilla extract
18 mini cups Reese Cups Unwrapped, to be used in the middle of the truffles.
2 cups dark chocolate melting wafers Can be substituted with milk or white chocolate.
1 tablespoon Crisco For melting chocolate.
1 teaspoon Crisco For melting chocolate.
½ cup Reese Peanut Butter baking chips
½ cup Reese’s Pieces (chopped) For topping.

Preparation

Prepare your baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the finely crushed Oreo cookies, softened cream cheese, and vanilla extract. Mix for 2-3 minutes until well combined.
Scoop out portions of the dough with a ½ tablespoon and roll into smooth balls. Flatten each ball slightly.
Place an unwrapped Reese's Cup in the center of each flattened ball, then scoop more dough, round it, and flatten it on top of the Reese's Cup.
Pinch and cover the edges with the Oreo dough, rolling into a ball. Refrigerate for 2 hours.

Dipping

Melt dark chocolate melting wafers in a microwave-safe bowl, heating in intervals until smooth. Stir in 1 tablespoon of Crisco.
Remove truffles from the refrigerator and dip each ball in melted chocolate until fully coated. Place back on the baking sheet.
Refrigerate for another 30 minutes.

Finishing Touches

Melt the peanut butter baking chips with remaining Crisco as before. Transfer to a Ziploc bag and pipe over the truffles.
Top each truffle with chopped Reese’s Pieces and chill for another 30 minutes before serving.

Store leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.