Wednesday, December 15, 2010

Nutter Butter Truffles

1 pkg. 14 oz. Nutter Butter cookies (use entire cookie)
6 oz. cream cheese
1/4 c. peanut butter
2 pkg. Baker's chocolate in the cup (I like milk choc., but semi sweet is good too)

First: Take 5 or so Nutter Butter cookies and food process them until they are very fine. Save for sprinkling the tops.

Mix: Entire package of Nutter Butter in a food processor until very fine. Then add in cream cheese and peanut butter. The mixture will start to clump up, stick together and look wet. Stop at this point.
Roll: Into 1/2 inch balls.
Melt: Chocolate coating in m-wave for about 30 sec. Do not overheat chocolate or it will be just clumpy and gross. Also, if you throw in just a tad of Crisco (like 1/2 tsp) into the chocolate it will be much thinner and will spread easier. You can then place it in a baggie and sort of pipe the chocolate onto the balls.
Dip: Balls into coating. I used a spoon to cover them and it worked well, but it was time consuming.
Sprinkle: With crushed Nutter Butters.
Chill: For about 30 min.
Yield: 36 or so

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