PEANUT OREO RECIPES

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BEST 3-INGREDIENT OREO TRUFFLES - HOW TO MAKE ... - DELISH



Best 3-Ingredient Oreo Truffles - How To Make ... - Delish image

Love Oreos? Made with just cream cheese and vanilla, these Oreo Truffles are about as no-fuss as a dessert can be.

Provided by Lauren Miyashiro

Categories     birthday    feed a crowd    Summer    dessert    snack

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 6

1

(14 oz.) package Oreos 

8 oz.

cream cheese, softened

1 tsp.

pure vanilla extract 

2 c.

white chocolate chips, melted

2 tbsp.

coconut oil

1/2 c.

semisweet chocolate chips

Steps:

  • Use a food processor to crush cookies into fine crumbs. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.  A few minutes before taking the frozen balls out of the freezer, melt the white chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not, return to microwave in 30-second intervals.  Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes. 

Nutrition Facts : Calories 470 calories

4 INGREDIENT PEANUT BUTTER BALLS – NO BAKE RECIPE



4 Ingredient Peanut Butter Balls – No Bake Recipe image

Provided by Michelle

Yield 2

Number Of Ingredients 4

1 cup creamy peanut butter (– avoid the natural peanut butter with oils)
6 tbsp unsalted butter - softened
2 cups powdered sugar
16 oz chocolate bark

Steps:

  • In a medium sized bowl, mix together the peanut butter and butter until creamy. Slowly mix the powdered sugar into the peanut butter and continue to mix until well combined. It will appear super crumbly at first, keep mixing and it will all start to come together.
  • Cover the peanut butter ball in a small bowl and refrigerate for a few hours.
  • Once ready, scoop 1 inch sized balls, roll them to shape and place them on a cookie sheet. Place into the freezer while you melt the chocolate.
  • Using the double broiler method, place a heat safe bowl on top of a saucepan filled with water. Turn the heat to boil and place the chocolate bark into the bowl. Stir the chocolate until completely melted.
  • Remove the peanut butter balls from the freezer and begin dipping by sticking a toothpick into the ball, dip into the chocolate and tap your wrist a few times with your other hand and it will release some of the drippage.
  • Drop the coated balls onto a sheet of wax paper and allow the chocolate to harden. Once hardened, place the balls into a container and store either on the counter or the refrigerator.

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