Nutter Butter Truffles

Nutter Butter Truffles

Ingredients:
makes about 32 truffles, depending on size
1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
milk chocolate discs for melting (2-3 cups)
peanut butter for drizzling

Directions:
Crush nutter butters in food processor. Cut up softened cream cheese into chunks and add to food processor.  Pulse until combined into a dough.  Roll into small balls (about 1 inch).  Freeze for 10 minutes on a cookie sheet.  Melt chocolate discs in the microwave on low (50%) power setting, to avoid scorching or burning it.  If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each bout of heat.  Stir until smooth and all chocolate is melted.  Using a toothpick or spoon, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off.   Melt more chocolate, as needed.  Set the truffles on waxed paper to cool.
Microwave some peanut butter (you don’t need too much). Use a spoon or fork to drizzle the peanut butter on top of the truffles. Store in the refrigerator 1 hour or until firm. Keep refrigerated.

Note:  another way to easily coat balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl.