Reese’s Peanut Butter Cookie Truffles

Ingredients:

• 1 box of Peanut Butter Sandwich Cookies
• 8 ounces softened cream cheese
• 1 cup Reese’s Mini Peanut Butter Cups, each one quartered
• 1 1/2 cup Milk Chocolate Chips
• 3/4 tablespoon coconut oil
• 1 tablespoon red and green sprinkles

Directions:

Blend the Peanut Butter cookies in a food processor until they are fine crumbs.  Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Transfer dough to another bowl and gently fold in the quartered Reese’s Peanut Butter Cups.

Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.

Melt the chocolate chips and coconut oil in a microwave safe bowl stirring every 30 seconds until smooth.

Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper.

Immediately sprinkle the sprinkles on the truffles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer.

Makes about 35 to 40 truffles.

– Recipe submitted by Kellie Round of the Excalibur Insurance team