Reese’s Nutter Butter Cookie Truffles
Description
These truffles are good enough to make for the holidays. Just tailor them to the specific holiday by changing the color and type of the sprinkles on the top. They are full of Reese's Peanut Butter cups and crushed Nutter Butter cookies.
Ingredients
16 oz. Nutter Butter cookies
8 oz. cream cheese
8 oz. Reese's peanut butter cups ( Mini peanut butter cups that come unwrapped, each cup is quartered )
12 oz. milk chocolate chips
3/4 T. shortening
1 T. sprinkles (optional for top)
Directions
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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. 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. 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 35 to 40 truffles
Prep Time
Cook Time
PT0M