OREO-Peanut Butter Jingle Balls
20 servings
1h Cook
Ingredient List
- ¾ cup creamy peanut butter
- ¼ cup butter, softened
- 18 OREO Cookies, finely crushed, divided
- 1 cup powdered sugar
- 2 pkg. (4 oz. each) semi-sweet baking chocolate, coarsely broken
Nutritional Information
| Calories | 210 |
| Total fat | 13g |
| Saturated fat | 5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 105mg |
| Total Carbohydrate | 22g |
| Dietary fiber | 2g |
| Total sugars | 16g |
| Added sugars | 16g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Mix peanut butter and butter in medium bowl until blended.
- 2Reserve 1/4 cup cookie crumbs for later use. Add remaining crumbs to peanut butter mixture; mix well. Gradually add sugar, mixing well after each addition.
- 3Roll peanut butter mixture into 40 (1-inch) balls. Freeze 30 min.
- 4Cover baking sheet with parchment. Meanwhile, melt semi-sweet chocolate as directed on package.
- 5Dip peanut butter balls, one at a time, into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
- 6Refrigerate 10 min. or until chocolate coating is firm.