Nutter Butter Truffles
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Yields:
-
2 dozen truffles
- Serves:
- 24
ingredients
- 1 (10 1/2 ounce) package Nutter Butter sandwich cookies or (10 1/2 ounce) package other cream-filled peanut butter cookies
- 4 ounces cream cheese, softened to room temperature
- 1⁄2 cup peanut butter, creamy or 1/2 cup crunchy peanut butter
- 8 ounces chocolate-flavored candy coating
- 1⁄4 cup coarsely chopped peanuts (optional)
directions
- Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed.
- Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy.
- Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
- After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
- Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
- Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.
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RECIPE SUBMITTED BY
AshleyP
hamilton, 83
<p><br /><br />I live in a small town in texas.Not much to do here, So I have found a hobby in cooking.Which I love.I want to go to culinary school in Dallas.</p>