Nutter Butter Truffles Recipes

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 TRUFFLES

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.

PEANUT BUTTER TRUFFLES

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

NUTTER BUTTER TRUFFLES

Steps:

• Set Philadelphia Cream Cheese out to soften about 20 minutes. Place Nutter Butter cookies in food processor, breaking down to fine crumbs. This can also be done with a blender or by hand using a bowl and hard plastic cup like a mortar and pestle. Add Philadelphia Cream Cheese to the food processor. Blend to the consistency of cookie dough. Using a small cookie dough scoop, portion out the mixture until all is scooped.
• Melt chocolate candy coating according to package directions in an 8 inch by 8 inch microwave safe dish.
• Drop scooped portions into chocolate a few at a time, rolling to coat evenly using chopsticks or bamboo skewers. Transfer to a cookie sheet with a layer of wax paper on it.
• Once all scooped portions are coated, transfer to a refrigerator for a couple of hours. Store refrigerated.

EASY PEANUT BUTTER TRUFFLES

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.