OREO Chocolate-Raspberry Truffle Cups

19  Ratings
  • 30 min prep
  • 2 hr 30 min total
  • Makes 2 doz. or 24 servings.

OREO Chocolate-Raspberry Truffle Cups Recipe

Ingredients

  • 1/4 cup butter or margarine, divided
  • 12 OREO Cookies, finely crushed (about 1 cup)
  • 2 Tbsp. raspberry jam
  • 1-1/2 pkg. (4 oz. each) white baking chocolate (6 oz.)
  • 1/2 cup whipping cream, divided
  • 1-1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
  • 2 Tbsp. multi-colored sprinkles

Instructions

  • Melt  2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
  • Microwave  white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
  • Meanwhile,  melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

Recipe Tips

Size-WiseWith their built-in portion control, these luscious truffle cups make great treats.

SubstituteFor variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.

Special ExtraMelt 1 oz. white chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.

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Nutrition Information

Makes 2 doz. or 24 servings.

Nutrition per serving:

  • Calories 140 
  • Total fat 9 g
  • Saturated fat 5 g
  • Cholesterol 15 mg
  • Sodium 50 mg
  • Carbohydrate 15 g
  • Dietary fiber 1 g
  • Sugars 12 g
  • Protein 1 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 4 %DV

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