Nutter Butter Truffles

These little gems follow the same process as these Oreo truffles.  It's just I wasn't great at the whole taking pictures while I worked thing when I first started this blog.

And dare I say...these may even be better than their Oreo counterparts.

What you will need

1 package of Nutter Butter cookies
1 8 oz package of cream cheese, softened
1 package of almond bark or bakers chocolate
mini chocolate chips or creamy peanut butter for decorations if desired

Start by crushing your cookies.  I have a little food chopper that has pulverized many cookies in it's little lifetime.

Add the block of cream cheese to the cookie crumbs and combine.

Roll the mixture into small balls and place on a cookie sheet lined with parchment or wax paper.

Throw the cookie sheet in the fridge for about an hour or in the freezer for about 15 minutes.  I ended up putting a toothpick into each truffle at this point.  You will read why in just a moment.

I chose to use almond bark because my mom gave me 47 pounds of it at Christmas. (Thanks Mom!) Melt the chocolate using a double boiler so you don't run the risk of burning it.  Prepare another cookie sheet with paper and place near the melted chocolate.  That way you can pull the truffles out of the fridge one at a time so they stay cold when you dip them.  The toothpicks slid out pretty easy on their own and it made dipping them so much easier.  You can dip the toothpick in the chocolate and use it to cover the hole left behind when the pick came out.

At this point, you are done if you want.  I chose to decorate mine a little.  Before some of the truffles hardened, I rolled them in mini chocolate chips.  With the other truffles, I melted some creamy peanut butter in the microwave for about 40 seconds stirring in the middle.  Using a small spoon, I drizzled the melted PB over the chocolate.

However you choose to finish off your truffles, just keep them in the fridge until it is time to devour. Enjoy!