Description
These no-bake truffles combine crushed Oreos, creamy peanut butter, and chocolate chips for a fudgy, salty-sweet treat that is incredibly easy to make and perfect for gifting.
Ingredients
Scale
- 24 regular Oreos (or gluten-free chocolate sandwich cookies)
- 1/2 cup (120g) creamy peanut butter
- 1 cup (170g) semi-sweet chocolate chips, divided
- Optional: Pinch of sea salt
- Optional: 1 teaspoon vanilla extract
Instructions
- Pulse Oreos in a food processor until fine crumbs form, or crush them in a ziplock bag with a rolling pin.
- In a medium bowl, combine cookie crumbs, 1/2 cup peanut butter, and 1/2 cup chocolate chips. Mix until a thick, sticky dough forms.
- Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to firm up the dough.
- Scoop about 1 tablespoon of dough and roll into balls. Place on a parchment-lined baking sheet.
- Microwave remaining 1/2 cup chocolate chips in 30-second intervals, stirring until smooth. Add a teaspoon of oil if needed to thin.
- Dip each truffle into the melted chocolate using a fork or toothpick, tapping off excess.
- Place coated truffles back on the parchment paper and refrigerate for 10-15 minutes until chocolate is set.
- Sprinkle with sea salt if desired and store in an airtight container.
Notes
Keep hands cool to prevent melting. Do not skip the chilling step. Store in the fridge for up to 2 weeks or freeze for up to 3 months. Use regular full-fat Oreos for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9
- Sodium: 60
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: no bake dessert, oreo truffles, chocolate peanut butter, 3 ingredient recipe, easy dessert, gluten free option, vegan option