Ingredients
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1
-
4
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1/2
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8
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1/4
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-
-
-
-
-
-
-
-
-
Directions
Nutter Butter Truffles, I found this while getting inspiration for another recipe, I found this while getting inspiration for another recipe
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
