Rolo-Stuffed Golden Oreo Reese's Peanut Butter Balls

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Rolo-Stuffed Golden Oreo Reese's Peanut Butter Balls
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Rolo-Stuffed Golden Oreo Reese's Peanut Butter Balls

Added by: on May 20th, 2013
Rolo wrapped in creamed Golden Oreo crumbs,then dipped in melted Reese's Peanut Butter baking chips
Prep Time:
1 h
Cook Time:
10 min
Ready In:
2 h



Original Recipe Yield: 20-25 servings


  • 1 pkg Golden Oreos
  • 1/2 bag about of Rolo's
  • 8oz cream cheese (softened)
  • 2 bags Reese's Peanut Butter Chips
  • 2 tbsp butter
  • 1/4-1/2 c about milk (as needed)
Nutrition Facts
Rolo-Stuffed Golden Oreo Reese's Peanut Butter Balls

Servings Per Recipe: 20

Amount Per Serving

Calories: 142

  • Total Fat: 9.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.5 mg
  • Sodium: 143.9 mg
  • Total Carbs: 13.5 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 7.3 g
  • Protein: 1.9 g

how is this calculated?

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In a food processor, process cookies until smooth crumbs, put into large bowl. Using your hands, mix the cream cheese into the crumbs.


Cut each Rolo into fourths, mix into the crumb mixture. Roll into about 1-1/2 tbsp balls, place on a cookie sheet. Freeze about 30 min and until ready to use.


In a saucepan of simmering water, place pb chips into a metal bowl to make a double boiler. Over medium heat stir pb chips. While melting, add in the butter and the milk a little at a time (pb chips are really thick, you want a thinner consistency so you can dip the balls into them). Once chips are smooth and easy to work with, put bowl on the counter, take the balls out of freezer.


Using a skewer to pick the ball up, dip into pb mixture and then set on top of a wax paper/parchment paper lined tray or cookie sheet. Carefully remove skewer; if desired, decorate with sprinkles. Continue until all the balls are coated. You may need to reheat the pb and add another splash of milk in the middle of coating the balls.

Cooks' note:
These are best stored in the fridge or freezer


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Ratings & Reviews:

Christina P

Christina P

By: Christina P on May 20th, 2013
that looks delicious

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