Peanut Butter and Oreo Truffles
1 package regular Oreos (not double stuffed)
1 cup chunky Peanut Butter*
2 ounces cream cheese, at room temperature
16 ounces chocolate chips (I use Semi-Sweet)
2 ounces vegetable shortening
Crushed peanuts, if desired
In a food processor, finely crush the cookies.
In a large bowl, mix the cookies with the peanut butter and cream cheese until well blended.
Line a baking sheet with parchment or wax paper. Shape the cookie mixture in to 1 - 1 1/4" balls, placing on lined baking sheet. Freeze for 15-30 minutes.
When ready to coat with chocolate, heat a few inches of water to a simmer in a medium sauce pan. Place chocolate chips in a large glass bowl, set on top of the simmering water. (Make sure that the water is not touching the bottom of the bowl). Stir the melting chocolate until mostly melted. Add shortening and continue stirring. Place prepared balls in melted chocolate, stirring around with a fork or two to completely cover the ball. Place on a prepared baking sheet and sprinkle with peanuts if desired.
Continue coating all pieces and refrigerate when finished for an hour, or until firm. These can be made in advance, just move to an airtight storage container.