Reeses Nutter Butter Truffles Recipe 455

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REESE'S NUTTER BUTTER TRUFFLES RECIPE - (4.5/5)



Reese's Nutter Butter Truffles Recipe - (4.5/5) image

Provided by á-49077

Number Of Ingredients 6

16 ounces Nutter Butter Cookies
8 ounces cream cheese
8 ounces Reese's Mini Peanut Butter Cups, each one quartered
12 ounces milk chocolate chips
3/4 tablespoon shortening
1 tablespoon sprinkles (optional for top

Steps:

  • Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups. I used the very small mini Reese's that come unwrapped. Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer. Makes about 35 to 40 truffles

NUTTER BUTTER TRUFFLES



Nutter Butter Truffles image

Send guests home with sweet memories of the day! Prepare these truffles 5 to 7 days in advance and store in the fridge for ease. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 5

1 package (1 pound) Nutter Butter sandwich cookies
1 package (8 ounces) cream cheese, softened
8 ounces milk chocolate candy coating, melted
8 ounces white candy coating, melted
3 ounces bittersweet chocolate, melted

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.

Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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