Reese’s Peanut Butter Oreo Truffles


  • 19.2 ounces Peanut Butter Oreos (family size)
  • 8 ounces cream cheese softened
  • 6 Reese’s Peanut Butter Cups
  • 1/2 cup mini Reese’s Pieces
  • 16 ounces Ghirardelli Melting Wafers (dark or milk chocolate)


    • In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes. Add in the Reese’s Peanut Butter Cups and beat until smooth. Fold in the Reese’s Pieces.
    • Refrigerate the truffle mixture for an hour.
    • After refrigerating, roll the truffle mixture into 1 1/4 inch balls. Freeze the balls for 30 minutes.
  • Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
  • Using a fork or a dippin tool   dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional Reese’s Pieces.
  • Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.


The calories shown are based on the recipe making 24 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

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