Ingredients
- INGREDIENTS ~
- 16 16 ounces Nutter Butter Cookies
- 8 8 ounces cream cheese
- 8 8 ounces Reese's Mini Peanut Butter Cups, each one quartered
- 12 2 ounces milk chocolate chips *You might need more for dipping, i used almost 2 bags.
- 3/4 3/4 tablespoons shortening
- 1 1 tablespoon sprinkles (optional for top)
Preparation
Step 1
Blend the Nutter Butter cookies in a food processor or put in a ziploc bag and pound with a rolling pin until they are fine crumbs. (i'll using my pampered chef food chopper).
Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor or mixer until well blended. Gently fold in the quartered Reese's peanut butter cups. I used the very small Reese's that come unwrapped.
Roll into 1 inch balls and place on cookie sheet lined with waxed paper or parchment paper. Stick in freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening (for dipping truffles) in a microwave safe bowl, stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, using a fork, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out.Place 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 about 25 to 30 truffles.