Nutter Butter Balls Recipes

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS

Steps:

• Cover a baking sheet with parchment paper and set aside.
• Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
• Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
• Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
• Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

NUTTER BUTTER BALLS (TRUFFLES)

Steps:

• Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
• Add in the cream cheese, sugar, and peanut butter and process until combined.
• Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
• Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
• Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
• After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
• Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
• Store balls in an airtight container in the refrigerator for up to 2 weeks.

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

NUTTER BUTTER TRUFFLES

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.

NUTTER BUTTER PEANUT BUTTER BALLS

Steps:

• Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
• Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
• Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
• Dip the balls in chocolate and let cool on wax paper or parchment paper.

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

NUT BUTTER BALLS

Steps:

• Thoroughly mix the first three ingredients.
• Add the oats and coconut plus anything additional and stir to coat.
• Form into a 1 inch round cylinder using wax paper.
• Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
• Roll each ball in a dish of sesame seeds (whole or ground) to coat.