OREO Chocolate-Raspberry Truffle Cups

1. 1

   Melt 2 Tbsp.

2. 2

   butter; mix with cookie crumbs.

3. 3

   Press onto bottoms of 24 miniature paper-lined muffin cups.

4. 4

   Add 1/4 tsp.

5. 5

   jam to each.

6. 6

   Refrigerate until ready to use.

7. 7

   Microwave white chocolate, 1/4 cup cream and 1 Tbsp.

8. 8

   of the remaining butter in microwaveable bowl on HIGH 1 min.

9. 9

   ; stir until chocolate is melted and mixture is well blended.

10. 10

    Spoon over jam.

11. 11

    Freeze 10 min.

12. 12

    Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate.

13. 13

    Spoon over white chocolate layers; top with sprinkles.

14. 14

    Refrigerate 1 to 2 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.