Oreo Chocolate-Raspberry Truffle Cups [Ad]

Directions

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