Nutter Butter Truffles

5 from 2 votes

Nutter Butter Truffles bring chocolate and peanut butter together in an easy to make 5-ingredient recipe.

Prep Time25

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings:

Calories: 159kcal

Prepare a large cookie sheet with parchment paper and set aside.
In a medium mixing bowl mix together the crushed nutter butter cookies (reserving about ¼ cup for garnishing the final product), cream cheese and vanilla using an electric hand or stand mixer. Blend until the mixture is “dough-like”.
Using a 1-½ inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips.
Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate. Place the wafers in a microwave safe bowl and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and add the crisco shortening. Return to the microwave for an additional 30 seconds. Repeat until the wafers are silky smooth. See notes for additional tips.
Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.
Place each chocolate covered truffle on parchment paper and top with a large pinch of the nutter butter crumbs. Repeat this process for each truffle, working one at a time.
Place inside the refrigerator and allow to cool for an additional 30 minutes before serving.

Storage:

To Store: Stored your truffles in an airtight container in the fridge for up to 2 weeks.
To Freeze: You can store your truffles in the freezer in an airtight container for 3 to 4 months. Defrost them in the fridge for a few hours before serving.

Tips:

Ghirardelli melting wafers are the easiest to work with and yield a very smooth finish!
You will have left over melted chocolate in this recipe. However, I find it always helpful to have more melted chocolate than needed to better “dunk” the balls in to cover them completely. Also, the more melted chocolate you have, the longer heat holds inside the dish, making the chocolate the right consistency for longer.
When rounding your truffles, be sure to wash your hands a few times in between. The cookie mixture will best form balls when rolled with clean hands.
Keep truffles stored inside the refrigerator to avoid sweating or cracking.
These peanut butter truffles are best served chilled.
Use full fat cream cheese for the results.
You can add a teaspoon of sea salt to the nutter butter mixture for an added flavor.