Monday, August 22, 2011
'Nutter Butter Balls (or does it sound better to call them Truffles)
Nutter Butter Truffles
1 package Nutter Butter cookies
1 (8-oz) package cream cheese, brought to room temperature
3/4 cup creamy peanut butter
1 small jar marshmellow cream
White chocolate or colored candy melts for garnishing
Crumble the whole package of nutter butters in a food processor (I broke them in half while putting them in the processor) and process until they are the texture of coarse cornmeal, if there are a few bigger crumbs that's okay.
Place the cookie crumbs in a large bowl of a mixer along with the cream cheese, peanut butter and marshmellow creme. Blend together until all the ingredients are incorporated together.
Roll into the desired size of balls, (I used my small cookie dough scoop, but I think they could have been made a little smaller, just depends on how big you want your truffles, mine were 2-bite size but you could go for pop-the-whole-thing-in-your-mouth size)
Place the balls on a cookie sheet and chill in the refrigerator, or freeze them (I heard freezing them is good for dipping, they don't soften as fast)
To dip the balls you can stab them with a toothpick and dip them in, or I remove the 2 middle tines of a plastic fork and drop the balls in the chocolate, making sure they are covered with chocolate by spooning it over them, then I scoop them out with my two-tined fork and then let them sit and drip a bit to remove the excess chocolate. Then I put them back on a wax-paper lined cookie sheet.
When they are all dipped, I melt my white chocolate the same way and put in a baggy with the corner snipped off and drizzle over the top for decoration. Then I put back in the refridgerator to chill and set.
YUM!! (these are quite rich, but I still bet you can't eat just one!)