NUTTER BUTTER TRUFFLES
Make and share this Nutter Butter Truffles recipe from Food.com.
Provided by AshleyP
Categories Christmas
Time 2h15m
Yield 2 dozen truffles, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107.2, Fat 7, SaturatedFat 2.1, Cholesterol 5.2, Sodium 85.6, Carbohydrate 9.4, Fiber 0.6, Sugar 5, Protein 2.7
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- In a stand mixer or with a hand mixer, beat the Nutter Butters and cream cheese together for 2 minutes. Add in 8 of the Butterfinger candy bars and beat until smooth. If the truffle mixture is too sticky to roll into balls, refrigerate the mixture for 30 minutes to an hour.
- Roll the truffle mixture into about 30 1 1/2-inch balls. Place them on a baking sheet covered in parchment paper and put them in the freezer to harden for about 30 minutes. This will make them easier to dip in chocolate.
- Take the remaining two Butterfinger candy bars and chop them finely. Set aside. Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
- Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with the chopped Butterfinger bars.
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