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OREO Chocolate-Raspberry Truffle Cups

  • 2servings
  • 150minutes
  • 140calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD
MineralsCalcium

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine , divided

  2. 12 OREO Cookies , finely crushed (about 1 cup)

  3. 2 Tbsp. raspberry jam

  4. 1 pkg. (6 oz.) BAKER'S White Chocolate

  5. 1/2 cup whipping cream , divided

  6. 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)

  7. 2 Tbsp. multi-colored sprinkles

Instructions Jump to Ingredients ↑

  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.

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