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Peanut Butter Oreo Buckeyes

Peanut Butter Oreo Buckeyes, peanut butter Oreo truffles dipped in peanut butter coating and milk chocolate!

If you haven’t noticed, lately I have been a little quite around these parts. That is because I just got done writing my cookbook! YES, my manuscript is in and the editing process has started. This is such an exciting time!

So, this is the reason why I haven’t been posting as often, but I am happy to say I am back with a vengeance! I will keep you up to date on all this cookbook in the month’s come up to it’s release, but until then let’s get cooking!

Today I have these in-cred-i-ble truffles. Yes, peanut butter Oreo truffles!! But, did I just stop there? Oh no. To make these buckeye-ish I dipped them in a peanut butter + white chocolate coating and then dipped everything in melted milk chocolate… GIMME!

If you are a chocolate-peanut butter freak like I am, then you will seriously appreciate these beauties!

Set aside a good chunk of time before making these though, after making the truffle interior then have to set up in the freezer for at least 4 hours.

Peanut Butter Oreo Buckeyes
 
Author:
Serves: 20 truffles
Prep time:
Total time:
 
Peanut Butter Oreo Buckeyes, peanut butter Oreo truffles dipped in peanut butter coating and milk chocolate!
Ingredients
  • 30 peanut butter Oreos
  • 8 oz cream cheese, softened
  • 8 oz white chocolate chips
  • 2 tablespoons creamy peanut butter
  • 8 oz milk chocolate chips (or chocolate variety of your choice)
Instructions
  1. Place Oreos in a food processor and pulse until they form crumbs. Add in the cream cheese and pulse until a dough like ball forms. Roll mixture into 1 tablespoon-sized balls, I use a cookie scoop for this. Place on a parchment paper lined sheet tray. Place in freezer for 4 hours, up to overnight.
  2. Place the white chocolate chips in a microwave-safe bowl. Microwave on half power in 30-second intervals until melted, stirring with a spoon in between intervals. Add in the peanut butter and stir in until everything is smooth. Dip truffles one at a time into the mixture, tapping off the excess and place back on the parchment paper lined sheet. If the peanut butter coating does not harden within a few minutes then pop them back in the freezer for 5 minutes.
  3. Melt the chocolate chips by placing them into a microwaveable bowl. Microwave on half power in 30 seconds intervals until melted, stirring in between.
  4. Dip the bottom of the truffles into the melted milk chocolate. Place back on the sheet tray to harden.

 

Here is a quick video tutorial for this recipe:


 

So, what do you think… can you get down with these?!!

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