12Reese's Peanut Butter Oreo Cookies(Original's will work)
3oz.cream cheese room temperature
1T.granulated sugar
17 - 20mini unwrapped Reese's Peanut Butter Cups
1 ½cupschocolate candy melts
1tsp.shortening
Instructions
In a food processor, add in the cookies. Process on high until there are only crumbs.
Add in the cream cheese and sugar and pulse until the truffle balls up into a ball.
Place in a bowl and refrigerate for 1 hour.
Scoop out truffles with a cookie scoop. Place a mini peanut butter cup in the center of the truffle. Roll back into a ball and place onto a plate. Repeat with the rest of the truffles.
Place back in the fridge for another 30 minutes.
Place the chocolate melting wafers and shortening in a microwavable bowl for 30 second intervals. Stir after each 30 second interval. It took mine 3 30 second interval to melt completely so there were no lumps.
Dip cold truffles into the chocolate and tap off remaining chocolate. Place on a piece of parchment paper or wax paper until dry.