Description
These Nutter Butter Truffles are a delicious no-bake treat combining creamy peanut butter and chocolate. Easy to make and perfect for any occasion, they feature a delightful blend of crushed Nutter Butter cookies and cream cheese, coated in semi-sweet and white chocolate for a stunning presentation. Enjoy these sweet bites as a crowd-pleasing dessert or a thoughtful gift!
Ingredients
Scale
- 1 package (16 oz) Nutter Butter cookies
- 8 oz cream cheese, softened
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup peanut butter
- 1/2 cup crushed Nutter Butter cookies (for coating)
- 1/4 cup chopped peanuts (optional, for garnish)
- 1 teaspoon vanilla extract
Instructions
- Start by placing the Nutter Butter cookies in a food processor. Pulse the cookies until they are finely crushed, resembling a fine crumb texture.
- In a large mixing bowl, combine the crushed Nutter Butter cookies with the softened cream cheese. Blend until well combined and smooth.
- Add the vanilla extract and mix until fully incorporated. The mixture should be thick and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Once chilled, remove the mixture from the refrigerator. Using a small cookie scoop or your hands, roll about 1 tablespoon of the mixture into a ball and place on a parchment-lined baking sheet.
- Continue rolling until all the mixture is formed into balls, yielding approximately 24 truffles.
- Refrigerate the formed truffles for another 30 minutes to firm up.
- In a microwave-safe bowl, add the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- In a separate bowl, melt the white chocolate chips using the same method.
- Remove the truffles from the refrigerator. Dip each truffle into the melted semi-sweet chocolate, allowing excess chocolate to drip off before placing it back on the baking sheet.
- Refrigerate for about 15 minutes to set the chocolate.
- Repeat the dipping process with the white chocolate for a two-tone effect. Sprinkle crushed Nutter Butter cookies and optional chopped peanuts on top while the white chocolate is still wet.
- Refrigerate the coated truffles for another 30 minutes to allow the chocolate to fully set.
- Transfer the truffles to an airtight container for storage. They can be kept in the refrigerator for up to one week or frozen for longer storage.
- Serve on a decorative plate or in a gift box for a delightful presentation.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a smoother chocolate coating, consider adding a teaspoon of vegetable oil to the melted chocolate.
- Prep Time: 60 minutes
- Cook Time: 0 minutes