When I made the decision to make the Lemon Oreo Truffles, I knew I needed to make Peanut Butter Oreo Truffles as well. While I loved the sweet, tart perfection of the Lemon, I craved the tantalizing perfection that is Peanut Butter and Chocolate. A more perfect union of flavors, there never has been. Since both are incredibly easy to make, each only three ingredients, and can be stored for an extended period of time, I decided to make both. I was not disappointed with my decision.
P.S. If you love the Peanut Butter and Chocolate perfection of these Oreo Truffles, you’ll also love my Lunch Lady Peanut Butter Fingers!
Peanut Butter Oreo Truffles
A simple, no-bake dessert that is sure to please. An instant crowd favorite, I tell you!
- 1 Package Peanut Butter Oreos
- 8 ounces Cream Cheese
- Semi-sweet Baking Chololate
Just three simple ingredients to make these delicious Oreo Truffles. That’s it! You could reduce the fat by using a Fat Free or 1/3 less fat Cream Cheese, it won’t change the consistency. Your choice. Since I’m not thinking “health” when I shovel one after another into my mouth, I don’t usually worry about the Fat content of my Cream Cheese. Or the fact that I’m shoveling…
HOW TO MAKE PEANUT BUTTER OREO TRUFFLES
If you have a food processor, this next step will produce faster results. I do not own one, so I use a gallon-size Ziploc bag and rolling pin. Crush the Oreos into a coarse crumble It doesn’t have to be super fine, but the smoother the crumble, the more evenly consistent each Truffle will be.
Combine the crushed Oreos with 8 ounces Cream Cheese. Mix well. I’m not even kidding, once combined, you’re halfway done!
For this next step, I used a Tablespoon cookie form. Because this is a no-bake dessert, any size will do. Use whatever tools you have available, creating whatever size you’d like.
Roll them around, forming a bite-sized ball.
You could start shoveling these one by one into your mouth now, sure, but it’s the next step that makes these one of my favorite desserts– Chocolate!
Because we want the chocolate to form nicely around the balls, and quickly, place the pan of formed balls into the fridge while you melt the baking chocolate. Refrigeration is not absolutely necessary, but I do recommend it. Tip: Having the mixture cold helps to cool the chocolate quicker, thus creating a more uniform chocolate shell.
With the mixture in the fridge (if you so choose), start preparing your Semi-sweet Baking Chocolate. I have tried a few different ways to melt the chocolate: Microwave, Double Boiler, or simply a pan on the stove over low heat. Either works well. Use what method you feel most comfortable with, or what tools you have at your disposal.
With the Baking Chocolate melted, you are now ready to cover your truffles!
If you have two plastic forks, that is my recommendation. Otherwise, two spoons could also work. Pictured above, you’ll see that one of the forks has two center prongs missing. This allows you to let some of the excess chocolate drip off before placing them on the wax paper. This step is not “necessary,” but it does make the truffles look a little nicer, since there isn’t a bunch of excess chocolate pooling around the base of each truffle.
Drop each truffle into the chocolate, swirl it around until completely covered. Allow to rest on the “broken” fork for a second or two, and place back on the wax paper.
Helpful Hint: You’ll want to work kind of fast for this step. With each passing minute, the chocolate will start to set. If you notice that the chocolate is getting a bit too stiff, go ahead and put the truffles in the fridge while you reheat the chocolate until it is a smooth, creamy consistency again. If you work fast enough, this should not be needed.
Honestly, you could place these in the fridge to set the chocolate and call them done. They would taste fabulous. But I like mine to look fabulous, too, so I melted some Peanut Butter to use as a completely *optional garnish.* Not only does it look great, it is so much fun to do.
Using a fork, I swirled it around in the melted Peanut Butter, channeled my inner toddler, and made a massive mess of my countertops, my clothes, and the tops of my Truffles. I’m happy to report that my mess was well worth it!
Do you concur? Was it worth it? Would you eat one of these?!
You would eat them all, you say?! Good answer. I
think know we’d be friends.
HOW TO STORE YOUR TRUFFLES
When I am happy with my garnish, I place the cookie sheet in the fridge to set the chocolate for the last time. Once set, you can arrange the truffles in a container without worrying about smudging or ruining the chocolate. Because they have Cream Cheese, you’ll want to store them in the fridge. If they can make it that long!
PEANUT BUTTER OREO TRUFFLES RECIPE
A no-bake dessert that is sure to be a crowd pleaser! Peanut Butter and Chocolate-- can you get any more perfect?! I think not!
- 1 Package Peanut Butter Oreos
- 8 Ounces Cream Cheese
- 24 Ounces Semi-sweet Baking Chocolate
- 1 Ounce Peanut Butter, melted *Optional Garnish
Crush 1 package Peanut Butter Oreos into a coarse crumble.
Combine crushed Oreos and 8 ounces Cream Cheese. Mix well.
Cool formed balls in fridge while you melt your Semi-sweet Baking Chocolate in either a microwave, double boiler, or sauce pan on low heat.
Drop balls into melted chocolate, swirling around until covered. Using a fork with center prongs removed or a spoon, remove truffle from chocolate, allowing excess chocolate to slough off. Place truffle on wax-covered cookie sheet. Garnish with melted peanut butter, if desired.
Refrigerate for 15-20 minutes, allowing chocolate to harden and set. Store Lemon Oreo Truffles in the fridge, since they contain Cream Cheese.
MORE CHOCOLATE RECIPES
- Chocolate Dipped Waffles
- Homemade Chocolate
- Chocolate Frosting for Chocolate Cake recipes
- Homemade Snickers Bars
- No Churn Chocolate and Peanut Butter Ice Cream
Let me know which Truffle is your favorite: Lemon or Peanut Butter!