Page 43 - Englosh Version
P. 43

Recipe






              SERVINGS: 24



              INGREDIENTS


              19.2 ounces Peanut Bu�er Oreos (family size)
              8 ounces cream cheese so�ened
              6 Reese’s Peanut Bu�er Cups
              1/2 cup mini Reese’s Pieces
              16 ounces Ghirardelli Mel�ng Wafers (dark or milk chocolate)


              INSTRUCTIONS



              - In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes. Add in
              the Reese's Peanut Bu�er Cups and beat un�l smooth. Fold in the Reese's Pieces.

              - Refrigerate the truffle mixture for an hour.


              - A�er refrigera�ng, 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. S�r and melt in 10
              second intervals un�l the chocolate is smooth.


              - Using a fork or a dipping 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 s�ll wet, garnish the tops with addi�onal Reese's Pieces.

              - Allow the chocolate on the truffles to set completely. Store in an air�ght container in the
              refrigerator.



























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