OREO Chocolate-Raspberry Truffle Cups

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • ¼ cup butter or margarine, divided
  • 12 OREO Cookies, finely crushed (about 1 cup)
  • 2 Tbsp. raspberry jam
  • 1½ pkg. (4 oz. each) white baking chocolate (6 oz.)
  • ½ cup heavy whipping cream, divided
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
  • 2 Tbsp. multi-colored sprinkles

Nutrition facts

Recipe Tips


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.