Peanut Nutter Butter Truffles

PEANUT NUTTER BUTTER TRUFFLES

 

Ingredients:

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

¾ tablespoon shortening

1 tablespoon sprinkles (optional for top)

 

Directions:

Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend them together with the cookie crumbs in the food processor until well blended. Transfer the dough to a new bowl and fold in the peanut butter cups. Roll into 1 inch balls and place on a cookie sheet lined with parchment paper. (I love parchment paper!) Stick them into the freezer for 40 minutes.

 

Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. Use a plastic spoon and remove the two inside tines, and dip the balls into the chocolate and let excess drip off into the bowl. Place on a clean parchment sheet. Immediately add the sprinkles to the tops before the chocolate sets. The chocolate will set quickly due to the balls being frozen. Makes about 35 – 40

 

(This recipe was shared by a friend and the source is unknown)