Nutter Butter Truffles Recipes

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls., Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.

Steps:

• 1. Gather ingredients..Place wax paper in baking pan. I used a jelly roll pan. Ps: These peanut butter balls must chill for 2 hours, then another 30 minutes before coating in chocolate.
• 2. In a large bowl; melt peanut butter chips in the microwave for 30 second to 1 minute. Stir till smooth.
• 3. Add butter, cream, vanilla..stir till smooth. Slowly add sugar till holds its shape. About 3 cups. It will be stiff like dough.
• 4. Cover and refrigerate 2 hours. Roll into 1 inch balls; place on wax paper covered tray. Refrigerate another 30 minutes.
• 5. In another bowl; melt chocolate chips with shortening in microwave 30 to 60 seconds. Stir till smooth.
• 6. Dip the balls in chocolate. You can roll or sprinkle with nuts, cookie crumbs, candy sprinkles.. I ground walnuts fine in my food processor. Or you can just leave as is.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.