Nutter Butter Cookie Truffles Recipe
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Category: |
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Ingredients: |
Ingredients: 16 ounces Nutter Butter cookies
8 ounces cream cheese
8 ounces Reese's mini peanut butter cups, each one quartered
12 ounces chocolate chips
3/4 tbsp shortening
1 tbsp sprinkles (optional for top)
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Directions: |
Directions:
1. Blend Nutter Butter cookie in a food processor until they are fine crumbs.
2. Break up cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
3. Remove blade and / or transfer to another bowl. Gently fold in the quartered Reese's peanut butter cups.
4. Roll into 1" balls and place on a cookie sheet lined with waxed paper or parchment paper.
5. Stick in the freezer for about 30 to 40 minutes.
6. Melt chocolate chips and shortening in a bowl in the microwave. Stir until smooth.
7. Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. Set back on cookie sheet covered in waxed paper.
8. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer.
Note:
- Makes about 35 to 40 truffles.
- Mini Reese's peanut butter cups that come unwrapped work really well for this.
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