This recipe should take you about 45 minutes to make, start to finish. Want to know how long it took me? Well, I started them Saturday afternoon, around 3:30, and finished them late Sunday. Factor in picturing taking and writing this post, it’s now Wednesday night. So, 5 days.
Again, super cute distraction.
Luckily, it’s a simple no-bake recipe so if you get sidetracked, like I did, and need to do it in stages, it still works really well.
This recipe might be a bit of a tease since I think Reese’s Peanut Butter Cup Oreos are limited edition. If you’re reading this a year from now, they might be a thing of the past. I’m sorry, that’s cruel.
Once I saw them I knew I had to try them. Then one night, at about 4am after a feeding, I got the idea to crush them up and turn them into bon bons. Or maybe they’re truffles? I’m not entirely clear on the difference. Enlighten me if you know.
The centers are rich with the dark chocolate coating and peanut butter drizzle – you’re going to need a cup of milk with these. Everyone reached for the sprinkled ones first, so I recommend adding sprinkles.
- 12.2 oz package Reese’s Peanut Butter Cup Oreos
- 4 oz cream cheese softened
- 4 oz Ghirardelli dark chocolate melting wafers
- small handful of chocolate chips I always use Ghirardelli
- 1 Tablespoon peanut butter I like Skippy Natural
- fleur de sel I bought this one when I made these cookies
- Line a cookie sheet with wax paper/parchment paper/a silicone mat and set aside.
- Use a food processor to crush the Oreos into fine crumbs – it should be sand-like in appearance.
- Pour the crumbs into the bowl of a stand mixer and add the softened cream cheese. Mix well until fully combined.
- Use a cookie scoop to scoop out balls of the mixture (use your hands to roll them, if necessary) and line them up on your prepared cookie sheet. It should make about 16 balls.
- Place the entire cookie sheet in the freezer for at least 30 minutes to firm them up.
- After a half hour, remove the pan then roll the balls in your hands to smooth them out.
- Sprinkle a tiny pinch of fleur de sel over each ball (did you hear me say “tiny pinch”? I mean it, tiny). Place back in the freezer while you prepare the melted chocolate.
- Put the chocolate melting wafers in a microwave safe bowl and heat for about 30 seconds then stir. Continue heating at 15 second intervals and stirring until fully melted.
- Remove the balls from the freezer, stick them with a toothpick to use as a handle and swirl into the melted chocolate. I used a spatula to help coat all the sides. Work quickly as it’s easier with frozen balls and warm chocolate. As the balls start to warm up, they’ll slide off the toothpick. Pop them back into the freezer if they get too warm as you’re working on them.
- Once finished dipping, let the chocolate coating harden. You can put the tray back in the freezer if you want to speed up the process.
- In a small microwave safe bowl (or right in a plastic baggie – but I’m not sure you’re supposed to microwave those), add about a tablespoon of chocolate chips to a tablespoon of peanut butter and microwave until fully melted (about 30 seconds) and mix. Put the mixture into a small plastic baggie and snip off the very tip of the bag so you can drizzle the chocolate over the balls. Top with sprinkles if that makes you happy.
- Keep refrigerated.
Or maybe you’ll like…