OREO Chocolate-Raspberry Truffle Cups

• 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

1. Melt 2 Tbsp.
2. butter; mix with cookie crumbs.
3. Press onto bottoms of 24 miniature paper-lined muffin cups.
4. Add 1/4 tsp.
5. jam to each.
6. Refrigerate until ready to use.
7. Microwave white chocolate, 1/4 cup cream and 1 Tbsp.
8. of the remaining butter in microwaveable bowl on HIGH 1 min.
9. ; stir until chocolate is melted and mixture is well blended.
10. Spoon over jam.
11. Freeze 10 min.
12. Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate.
13. Spoon over white chocolate layers; top with sprinkles.
14. Refrigerate 1 to 2 hours or until firm.

butter, oreo cookies, raspberry jam, s white chocolate, whipping cream, chocolate, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/oreo-chocolate-raspberry-truffle-cups-120122.aspx (may not work)