Saturday, December 20, 2014

Nutter Butter Truffles

Extra peanut butter adds to the rich flavor!
Nutter Butter Truffles are made from peanut-flavored cookie crumbs, cream cheese, and peanut butter. 
I never like peanut butter as a child, but I've definitely made up for it as an adult.  I started craving it when I was pregnant with my second child and still love anything peanut butter.
So, when I found these Nutter Butter Truffles, I was all over that!  They've become a very welcome addition to the Christmas goodies we all enjoy.
You can dip them in white chocolate, like we did, or use regular chocolate...sprinkle tops with leftover cookie crumbs, chocolate or rainbow sprinkles or just a drizzle of chocolate frosting over the white balls is lovely.
I've seen some sites that crush peanuts and place some on top for a sweet/salty combination.  Sounds yummy to me!
This delicious idea is from Bakerella, a fabulous baking blog with delicious things to make and eat.

1 pkg.  (8 oz.)  cream cheese, softened
24 peanut butter sandwich cookies, finely crushed (about 3 cups)
1/4 cup creamy peanut butter
3 pkg.  (4 oz. each) Baker's white chocolate, broken into pieces, melted

Mix cream cheese and cookie crumbs until well blended. 

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half. 
Refrigerate 1 hour or until firm.  Keep refrigerated.

If you've never melted chocolate, here's a couple of tips I found online.

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.    

A voice of one calling: "In the desert prepare the way for the LORD; make straight in the wilderness a highway for our God. "  -Isaiah 40:3

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