Every year a dear friend of mine makes these amazing Oreo Truffles. For the longest time I never asked for the recipe assuming that it was a dish out of my capabilities. Eventually though, I got wise and asked. I was astonished at how unbelievably easy it really was. Very few ingredients, and they come together so perfectly each and every time. So I began to make them too for Christmas. But then, one day, while day dreaming of food in general I had the best idea ever. What about a Nutter Butter Truffle. Replace the Oreos with Nutter Butters. Eat and be merry! I gave it a try, but it was not as simple as just swapping the cookies. For example, to make Oreo Truffles, you need one brick of room temperature cream cheese, and one package of Oreos, crushed. I always use Double Stuffed Oreos. Anyway, you just mix the Oreo crumbs and the room temperature cream cheese together. Scoop them out, freeze them, and then cover them in chocolate. They are divine just like that. But when I swapped in the Nutter Butters there wasn’t enough peanut butter flavors, and too much cream cheese flavor. I finally got the mixtures right, and here is how you make Nutter Butter Truffles.
One full package of Nutter Butters, crushed
one package of room temperature cream cheese
1/2 cup creamy peanut butter (I used SKippy)
a good big pinch of kosher salt
Mix all the ingredients until a dough type texture happens. Then use a melon baller, or a small cookie scoop to measure about a tablespoon of the mixture. Use your hands to round the scoop if necessary. Place the balls onto a cookie sheet. Once you have the entire bowl full of peanut buttery goodness scooped out into little balls on the cookie sheet place them into the freezer to harden a bit. It only takes about an hour or so.
Next make the chocolate coating.
one 12 ounce bag of semi sweet chocolate chips
one tablespoon of butter
Using a double boiler, melt the chocolate and the butter together into a pool of melted goodness. The addition of the butter makes the chocolate glossy, and a bit thinner so you will use less chocolate to cover more. Plus it is easier to use.
When it is all melted grab your truffles from the freezer. One at a time dip into the chocolate by placing them on a fork and dipping them in. Make sure it is evenly coated on all sides. When you remove it from the chocolate hold it above your bowl to let any access drip off. Then using a fork or tooth pick, gently scoot the truffle from your fork onto a parchment lined baking sheet. When you have finished covering all of your truffles you can garnish with a small sprinkle of salt, or crushed peanuts. Or just leave them without garnish. Place them into the refrigerator to cool and set.
These make the perfect candy to bring to your Christmas celebrations. They look and taste much more impressive than they really are.