Oreo Chocolate-Raspberry Truffle Cups [Ad]

1. 1

   MELT 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.

2. 2

   MICROWAVE white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.

3. 3

   MEANWHILE, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

4. 4

   Nutrition per serving:

5. 5

   Calories 140

6. 6

   Total fat 9 g

7. 7

   Saturated fat 5 g

8. 8

   Cholesterol 15 mg

9. 9

   Sodium 50 mg

10. 10

    Carbohydrate 15 g

11. 11

    Dietary fiber 1 g

12. 12

    Sugars 12 g

13. 13

    Protein 1 g

14. 14

    Vitamin A 2 %DV

15. 15

    Vitamin C 0 %DV

16. 16

    Calcium 2 %DV

17. 17

    Iron 4 %DV

* Per serving · 4 servings · Values may vary.

No additional tips available.