Preheat the oven to 350°F, and spray a 9x13-inch baking pan with non-stick cooking spray. Set aside. 

In a medium bowl, stir the brownie mix, oil, eggs and water just until combined. Transfer the batter to the prepared baking pan.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.

Allow the brownies cool completely in the pan, about 1 hour.

Use your hands to crumble the brownies in the pan. Then add the peanut butter and cream cheese, and stir to combine.

Line a large baking sheet with parchment paper or a baking mat then form 1 to 1 ½ -inch balls from the mixture.

Place them on the prepared baking sheet evenly spaced, and freeze for 1 hour.

Combine the milk chocolate and dark chocolate melting wafers in a small bowl. Melt in the microwave for 1 ½-2 minutes, stirring every 15 seconds or until the chocolate is smooth and free of lumps.

Use a fork to dip the frozen brownie balls into the chocolate then lightly tap off any excess chocolate back into the bowl. Use a toothpick to push the truffle off the fork back onto the baking pan.

Allow the chocolate to harden. Then, melt the white chocolate in the microwave stirring every 15 seconds until it’s melted.

Drizzle it over the truffles then let them cool completely for about 10 minutes.

See post for storage options.