In a food processor crush the Oreo’s until a fine crumb.

Add the peanut butter and process until well combined

Roll the cookie mixture into small balls using your clean hands and place on a baking tray or plate covered with baking parchment.

Freeze the truffles for about an hour.

Melt the chocolate gently in a heatproof bowl over a pan of gently simmering water. Be sure the bowl doesn’t touch the water.

Dip the frozen truffles in the melted chocolate and place back on your lined tray or plate. Decorate with sprinkles or chopped nuts.

Allow to set and store in a container in the fridge for up to a week. I doubt they will last that long though!