Peanut Butter Gluten-Free OREO Truffles
- Prep Time 10 minutes
- Total Time 1 hour 10 minutes
- Yield 30 truffles
- Category dessert
- Method no bake
- Cuisine american
- Diet Gluten Free
Peanut Butter Gluten-Free OREO Truffles
Make your OREO cookies dipped in peanut butter dreams come true with these easy Peanut Butter Gluten-Free OREO Truffles. They’re a simple, decadent recipe that only calls for 7 ingredients.
- Prep Time 10 minutes
- Total Time 1 hour 10 minutes
- Yield 30 truffles
- Category dessert
- Method no bake
- Cuisine american
- Diet Gluten Free
Ingredients
Units
- 30 gluten-free OREO Cookies
- 1/2 cup peanut butter
- 6 ounces cream cheese, room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 12 ounce bag dark chocolate chips
- 1 Tablespoon coconut oil
Instructions
- In a food processor, pulse the OREO cookies until they resemble a fine powder. Add in cream cheese, peanut butter, powdered sugar, vanilla extract and salt. Pulse until the mixture is homogeneous. Do not over mix.
- Scoop rounded tablespoons of truffle into your hand and roll into a ball. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
- Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
- If desired, drizzle with melted peanut butter and sprinkle with crushed up OREO cookies. Place back in the fridge until fully hardened, about 30 minutes.
- Store in the fridge in an airtight container for up to 3 weeks!
Notes
- Carefully read product labels to ensure all ingredients used to prepare this recipe are gluten-free.