8 cups Reese’s Puffs cereal
4 tbsp smooth peanut butter
8-oz cream cheese, room temperature
1/2 cup confectioners’ sugar
12-oz white chocolate chips (1 bag)
1/4 cup semisweet chocolate chips
In a food processor, process Reese’s Puffs cereal until it is finely ground. Add in peanut butter, cream cheese and confectioners’ sugar and blend until very smooth.
Shape cereal mixture into 1-inch balls, place on a sheet of wax paper and chill in the refrigerator until firm, about 30 minutes.
In a small microwave-safe bowl, melt the white chocolate. Dip each of the chilled truffle balls into the white chocolate, turn to coat and place back on the sheet of wax paper. Repeat to cover all remaining balls. Chill until chocolate is firm, about 30 minutes.
In a small microwave-safe bowl, melt the semisweet chocolate chips. Dip a toothpick into the chocolate and use it to draw ghost eyes and mouths on each of the truffles. Chill until ready to serve. Makes about 36 spooky truffles