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Desserts

OREO Chocolate-Raspberry Truffle Cups

OREO Chocolate-Raspberry Truffle Cups recipe
photo by:kraft
Great! Easy to make and very tasty. Family loved them and kept asking me to make more. I definitely reccomend trying this
posted by
xxHellRosexx
on 7/3/2013
time
prep:
30 min
total:
2 hr 30 min
servings
total:
2 doz. or 24 servings
Magazine Acquisition

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 oz.) BAKER'S White Chocolate
1/2
cup  whipping cream, divided
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
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 additional 1 oz. BAKER'S White Chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.
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