Oreo Chocolate-Raspberry Truffle Cups Ad
- 1/4 cup butter or margarine, divided
- 12 OREO Cookies, finely crushed (about 1 cup)
- 2 tablespoons raspberry jam
- 1 1/2 pkg. (4 oz. each) white baking chocolate (6 oz.)
- 1/2 cup whipping cream, divided
- 1 1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
- 2 tablespoons 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.
- Nutrition per serving:
- Calories 140
- Total fat 9 g
- Saturated fat 5 g
- Cholesterol 15 mg
- Sodium 50 mg
- Carbohydrate 15 g
- Dietary fiber 1 g
- Sugars 12 g
- Protein 1 g
- Vitamin A 2 %DV
- Vitamin C 0 %DV
- Calcium 2 %DV
- Iron 4 %DV
butter, oreo cookies, raspberry jam, white baking chocolate, whipping cream, semisweet baking chocolate, multicolored sprinkles
Taken from www.myrecipes.com/recipe/oreo-chocolate-raspberry-truffle-cups (may not work)