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OREO Chocolate-Raspberry Truffle Cups

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OREO Chocolate-Raspberry Truffle Cups recipe
photo by:
kraft
Delicious and so easy to make.
posted by
sarahjd766
on 12/29/2011
time
prep:
30 min
total:
2 hr 30 min
servings
total:
2 doz. or 24 servings
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What You Need

1/4
cup butter or margarine, divided
12
 OREO Cookies, finely crushed (about 1 cup)
2
Tbsp. raspberry jam
1
pkg. (6 squares) BAKER'S White Chocolate
1/2
cup whipping cream, divided
6
squares BAKER'S Semi-Sweet Chocolate
2
Tbsp. multi-colored sprinkles

Make It

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.

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.

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.

Kraft Kitchens Tips

Size-Wise
With their built-in portion control, these luscious truffle cups make great treats.
Substitute
For variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.
Special Extra
Melt 1 additional square BAKER'S White Chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.
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