Peanut butter Oreo truffles

I had Oreo truffles for the first time at Christmas. And where the heck have I been?! Granted, I don't particularly care for Oreos unless they're thoroughly soaked in milk, but an Oreo truffle is a totally different taste experience.

So when I was thinking about what kind of sweet treat would be good for kids to make for Mother's day, Oreo truffles popped to mind—only with a twist: peanut butter!

Peanut Butter Oreo Truffles

Full batch	Half batch (if she's on a diet ;)
1 15oz package Oreos	18 Oreos
4 oz cream or Neufchâtel cheese	2 oz cream or Neufchâtel cheese
1/2 c creamy peanut butter, plus more if needed	1/4 c creamy peanut butter, plus more if needed
12 oz chocolate (milk, semisweet, dark, chocolate chips or bars: whatever she likes)	6 oz chocolate (ditto)

Crush the Oreos to fine crumbs. The fewer chunks left, the better. Typically I like to do this by putting them in Ziploc bags and attacking them with a rolling pin, but I tried doing it in a bowl with a flat-style potato masher. (Ziploc bags work better.)

Using two knives, two forks, or a pastry cutter, cut the cream/Neufchâtel cheese and peanut butter into the Oreo crumbs until thoroughly combined. You might need more peanut butter to get to the dry cookie dough consistency. You can make them as moist or as dry as you like, as long as they stick together when pinched, like at right (though I'm going to say moist is better).

Roll the truffle centers into balls. Set on a tray and refrigerate for one hour.

Melt the chocolate in a microwave safe bowl. Roll the truffle centers in the chocolate and allow to cool. You can garnish them with more Oreo crumbs if you'd like!

Enjoy!

What's your favorite homemade Mother's day treat?