Reese's Oreo Truffles Delight
No-bake truffles made with crushed Oreo cookies, creamy peanut butter, and chopped mini Reese’s, dipped in silky semisweet chocolate with a peanut butter drizzle. Easy, crowd-pleasing, and perfect for make-ahead treats.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 36 cookie Oreo cookies
- 8 oz cream cheese softened
- 0.5 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup mini Reese’s Peanut Butter Cups chopped
- 12 oz semisweet chocolate chips or melting wafers for coating
- 1 tablespoon coconut oil to thin chocolate
- 0.5 cup peanut butter chips for drizzle
- 0.25 teaspoon fine sea salt optional, for finishing
Instructions
Preparation Steps
- Line a large baking sheet with parchment paper. Chop the mini Reese’s and set aside.
- Pulse Oreo cookies in a food processor until you have fine crumbs (no large pieces).
- Add cream cheese, peanut butter, and vanilla to the crumbs. Process or mix until a smooth, dough-like mixture forms and no streaks remain.
- Fold in the chopped mini Reese’s with a spatula until evenly distributed.
- Scoop about 1 tablespoon per truffle, roll into smooth balls, and place on the prepared baking sheet.
- Chill in the freezer for 20 minutes (or refrigerate 45 minutes) until firm enough to dip.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth and fluid.
- Dip each chilled ball into the melted chocolate using a fork, tap off excess, and return to the lined sheet.
- Melt peanut butter chips until smooth and drizzle over the coated truffles. Sprinkle a tiny pinch of sea salt if using.
- Refrigerate 10 to 15 minutes to set. Serve chilled. Store in an airtight container in the fridge up to 7 days or freeze up to 2 months.
Notes
Tip: If the mixture feels sticky, chill it for 10 minutes before rolling. For cleaner coatings, dip truffles while very cold and keep chocolate warm and fluid. Substitute white or milk chocolate for the coating if desired.