- 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
- 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. Yield: 4 dozen.
Originally published as Nutter Butter Truffles in Simple & Delicious June/July 2012, p50
Reviews for Nutter Butter Truffles
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Reviewed Dec. 22, 2014
"These are so yummy & absolutely easy to make."
Reviewed Jun. 17, 2012
"This was a big hit!"