1 package Nutter Butter Cookies
8 oz. Cream Cheese (at room temperature)
1 bag good quality Semi Sweet Chocolate Chips
Yields 30-32 truffles
In a food processor, grind up all but 5 nutter butter cookies. With a wooden or silicone spoon, mix in cream cheese.
Using a 1 tablespoon scoop - line these little guys up on a baking sheet lined with parchment or wax paper. They should be about 1" rounds. Pop these in the fridge or freezer while you prepare the next step.
Melt chocolate chips either in a double boiler or in the microwave. If in the microwave, make sure it is at 50% power and you are checking and stirring every 30 seconds until melted.
Dip each ball into the chocolate using a fork so that the chocolate drips off and place back on wax or parchment paper to harden.
Once they are all dipped, use the remaining chocolate to "decorate". Drizzle the extra chocolate using a fork. It not only looks pretty and professional, but helps cover up any imperfections!
Let these harden in the fridge overnight, or for at least 6 hours. Serve at room temperature.
|Chocolatey Crunch Outside - Creamy, Peanut Buttery Inside!|
Happy Cooking and Happy Styling!