You’re not giving up sweets for Lent, are you? Man I hope not, because if you are, you’ve got some homework: make and eat these truffles in the next 48 hours. This isn’t a joke! I promise you’ll thank me later.
Also, is it just me, or is Lent/Easter super early this year? I wanted to make some truly divine Valentine’s Day treats for my husband (and, I guess, the whole Internet), but Valentine’s Day actually comes during Lent this year, which slightly complicates any decadent-Valentine-dessert-eating plans if you happen to be a sweets-giver-upper during this stretch (which I, luckily, am not). Actually, maybe I should give up using excessive hyphens for Lent. That last sentence was out of controlllllllll.
And while we’re on the subject, “out of control” is exactly how I’d describe these truffles. I am not the world’s biggest dessert person, but these little guys rocked my world. Get to work!
OREO PEANUT BUTTER TRUFFLES (inspired by these)
1 1/2 cups crushed Oreo crumbs (about 15 Oreos), plus more for topping (optional)
1/2 cup creamy peanut butter, plus more for topping (optional)
1 tbsp butter, softened
2 tbsp brown sugar
1/4 tsp salt
3 tbsp powdered sugar
1 cup white chocolate chips (or almond bark)
- Crush Oreos into small bits using a large Ziploc bag or food processor.
- In small bowl, combine Oreo crumbs, peanut butter, butter, brown sugar, powdered sugar, and salt. Stir until blended and smooth. Take about 1-2 teaspoons of the peanut butter-Oreo mixture into your fingers and roll into a small ball. Place the peanut butter balls on a plate covered in wax paper or tinfoil. After you’ve rolled all the balls, place entire plate in freezer and chill for at least 30 minutes.
- After balls have chilled, pour white chocolate/almond bark into small saucepan and heat over lowest possible heat, turning heat off once melted.
- Place one ball in melted white chocolate and gently roll it around with fork until completely coated. Remove and place back on plate. Repeat for all other balls. If desired, drizzle with melted peanut butter and additional Oreo crumbs.
Prep time: 1 hour (including 30 minutes chilling)
Yield: about 18 truffles
Yummy! With that ingredient list, how could you ever go wrong?