19.2 ounces Peanut Butter Oreos (family size)
8 ounces cream cheese softened
6 Reese’s Peanut Butter Cups
1/2 cup mini Reese’s Pieces
16 ounces Ghirardelli Melting Wafers (dark or milk chocolate)
In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes. Add in the Reese’s Peanut Butter Cups and beat until smooth. Fold in the Reese’s Pieces.
Refrigerate the truffle mixture for an hour.
After refrigerating, roll the truffle mixture into 1 1/4 inch balls. Freeze the balls for 30 minutes.
Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
Using a fork or a dippin tool dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional Reese’s Pieces.
Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.
The calories shown are based on the recipe making 24 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.