# OREO Chocolate-Raspberry Truffle Cups

Source: https://www.oreo.com/recipe/oreo-chocolate-raspberry-truffle-cups-120122

Servings: 24 · Total time: 2h 30min

These truffle cups are a perfect dessert for a wedding or baby shower. A chocolate cookie crust is topped with raspberry jam and chocolate layers.

## Ingredients

- 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

## Directions

1. Melt 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.
2. Microwave 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.
3. Meanwhile, 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.

## 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

## Tips

- With their built-in portion control, these luscious truffle cups make great treats.
- For variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.
- Melt 1 oz. white chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.
- Store in tightly covered container in refrigerator.