I made these a few months ago for a Christmas party and they were truly a big hit, they are easy to make, and look impressive on the plate! Who can complain about that? So lets get started!
At the time I was cooking 3 or 4 things at once, so you'll have to forgive me for forgetting the ingredient picture!
You will need a package of nutter butter cookies, peanut butter, cream cheese, and chocolate bark.
I don't have a food processor so to crumble these cookies I put them in a big zip-lock bag and rolled a rolling pin over them and also used my hands to thoroughly pulverize them into powder as best I could.
Next the fun part!
Just kidding...place your peanut butter, cream cheese, and cookies into a bowl.
With a serving fork cream everything together. If you haven done your arm workout today you are in luck!
Also if you need to add in more peanut butter or cream cheese do it! You don't want your truffles to be dry.
Once the mixture comes together take a heaping tablespoon full of it, and please don't be tempted to eat it, and make balls and place them on a wax paper lined pan.
This here is a step I forgot. Place a tooth pick in each one. Later on when you are dipping them into the chocolate it will make your life easier!
Into the freezer they go!
Once all of the truffles are in the freezer, take your chocolate bark and melt it over low heat in a sauce pan.
I love using chocolate bark. It is so easy to use! You'll want to start covering everything in it, no joke!
If you forget the toothpick part earlier you'll need to do it now like I did. The only problem is they are set, frozen, and will be prone to break apart.
Now we can start dipping! Take a truffle and sweep it to the right and then to the left totally covering up the peanut nut butter.
Return them to the wax paper and once the plate is full they can go back into the freezer for a few minutes as well.
Now we need to pretty them up a bit. After they have set up a bit, gently, break off any excess chocolate and pull out the toothpick. If the chocolate breaks you can cover it up with a little bit of chocolate.
Readers you will not be disappointed with these! They are so yummy and were gobbled up by my guests!
The link to the original reciepe is below. I also copied it from the website with a few of my personal touches!
Enjoy!
Nutter Butter Truffle Recipe:
Ingredients:
- 1 package (10.4 oz) Nutter Butter cookies or other cream-filled peanut butter cookie
- 6-8 oz cream cheese, softened to room temperature
- 1/2 cup peanut butter, creamy or crunchy
- 8 oz chocolate-flavored candy coating, but I used a little bit more
- 1/4 cup coarsely chopped peanuts, optional
Preparation:
1.
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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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. But let's be honest, they won't last that long!
2. 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.
3. 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.
4. 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.
5. 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.
6. 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. But let's be honest, they won't last that long!
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