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OREO Chocolate-Raspberry Truffle Cups

Prep time

30 min

Total time

2 hr 30 min

Servings

Makes 2 doz. or 24 servings.

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    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 heavy whipping cream, divided
    • 1-1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
    • 2 Tbsp. multi-colored sprinkles
Preparation
  • 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.

120122
Calories 140
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Cholesterol 15mg
Sodium 50mg
Total Carbohydrate 15g
Dietary Fiber 1g
Total Sugars 12g
Protein 1g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 4% DV

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