OREO Chocolate-Raspberry Truffle Cups

OREO Chocolate-Raspberry Truffle Cups

Yield: 24 servings


  • 1/4 cup butter or margarine, divided 1
  • 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 SemiSweet Chocolate (6 oz.)
  • Tbsp. multi-colored sprinkles


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.

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