When we got back in the car after having a Nutter Butter ice cream Sundae, I knew I had to make something with this. Well, the idea of truffles came to mind and I decided to go with it. These are literally just cookies that have been processed until thin, blended with peanut butter and chocolate. They are rich, creamy and absolutely delicious.
Now, I can forget Nutter Butter cookies, but I cannot get enough of these! So delicious! Check out what our friends over at A Mind Full Mom had to say about these:
“And now just be prepared for your friends and family to go crazy and these chocolate peanut butter balls to disappear faster than a blink of an eye.”
Yeppp! These will be gone in no time!
Ingredients
Nutter Butter Peanut Butter Sandwich Cookies (9.6 ounce box)
2 ounces Philadelphia cream cheese, softened
½ cup Jiffy creamy peanut butter
16 ounces Hershey’s semi-sweet chocolate chips
4 ounces Hershey’s white chocolate, optional
Instructions
Process the cookies until they resemble crumbs. Add in the cream cheese and peanut butter and process until smooth and sticks together well.
Roll into 1 inch balls and place onto wax paper.
Chill for 1 hour.
Melt the chocolate chips in the microwave in 30 second intervals, stirring between each round, until melted.
Dip the balls into the chocolate and place back on the wax paper.
Melt the white chocolate if desired, and drizzle over completed balls.
Allow to harden and serve.
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Quick Tip: Store in refrigerator for up to 1 week.
Thanks again to A Mind Full Mom for this amazing recipe.
