At 9 months pregnant, I was constantly craving a sweet treat. But as some of you may know, doing anything when pregnant is exhausting. Thankfully, this quick and simple recipe satiated my craving. And may I say, it was absolutely delicious!

Serving Size: 12 Truffles / Prep Time: 30 Minutes

Equipment

• 1 baking sheet
• Parchment Paper
• Mixing Bowl
• Electric Mixer

Ingredients

Peanut Butter Filling

• 1/2 Cup Creamy Peanut Butter (I used JIF Honey, but any should work!)
• 4 TBSP soft salted butter
• 1/2 TSP Vanilla Extract
• 1/2 TSP Salt
• 1 1/4 Cup Powdered Sugar

Chocolate Coating

• 1 Cup Chocolate (I used half dark chocolate and half semi sweet chips)
• 2 TBSP Coconut Oil

Oreo Crust

• 8 Oreos – Crushed into Crumbs
• 4 TBSP Salted Butter

Instructions

1. Mix peanut butter, soft butter, vanilla, and salt in mixing bowl until smooth and fluffy.
2. Blend in powdered sugar until thoroughly incorporated into mixture. After combined with an electric mixer, use a silicone spoon to pull it all together. (The mixture may seem slightly separated until you complete this step.)
3. With your hands, roll the mixture into 12 small balls, and place on parchment paper lined baking sheet.
4. Place in the freezer for about 10 minutes. While in the freezer, combine the crushed oreos and melted butter.
5. Remove balls from freezer, and coat each one in the Oreo crust. Place back in freezer while completing the next step.
6. Melt down chocolate and coconut oil in microwave until smooth and combined.
7. Remove balls from freezer, and dip each one in chocolate. Place them back on the sheet after coating. (The cold peanut butter balls should cause the chocolate to start hardened fairly quickly.)
8. Take a fork and drizzle chocolate on top of coated truffles. Then place back into the freezer until fully hardened.
9. Keep them chilled, in the freezer or fridge until ready to serve.

ENJOY!

-Kaitlynn