OREO Chocolate-Raspberry Truffle Cups
24 servings
2h 30min Cook
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
Nutritional Information
| Calories | 140 |
| Total fat | 9g |
| Saturated fat | 5g |
| Cholesterol | 15mg |
| Sodium | 50mg |
| Total Carbohydrate | 15g |
| Dietary fiber | 1g |
| Total sugars | 12g |
| Protein | 1g |
| Calcium | 2% DV |
| Iron | 4% DV |
- 1Melt 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.
- 2Microwave 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.
- 3Meanwhile, 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.