Peanut Butter Truffles
Ingredients
- 1 (16 oz) package Nutter Butter cookies, finely crushed
- 1 (8 oz) block cream cheese, softened
- 12 oz semi-sweet chocolate chips (like Ghirardelli)
- ¼ cup creamy peanut butter
- ¼ cup finely chopped salted peanuts
Instructions
- Prepare the Filling:
- In a food processor, blend the cookies into fine crumbs. Add the softened cream cheese and process until fully combined into a smooth mixture.
- Form the Truffles:
- Using a small scoop, divide the filling into 48 portions. Roll each portion into a 1-inch ball and place on a wax paper-lined baking sheet. Freeze for about 15 minutes to firm up.
- Melt the Chocolate Coating:
- In a double boiler over simmering water, melt together the chocolate chips and peanut butter, stirring occasionally until smooth. Alternatively, use a microwave-safe bowl and heat in 45-second increments, stirring in between, until fully melted and smooth.
- Dip the Truffles:
- Using two forks or a candy dipping tool, dip each chilled truffle into the melted chocolate, covering it completely. Let excess chocolate drip off before placing the truffle back onto the lined baking sheet. Sprinkle chopped peanuts on top while the chocolate is still wet.
- Chill and Set:
- Refrigerate the truffles on the baking sheet for about 1 hour, or until the chocolate is fully set.
- Store:
- Keep the truffles in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Tips
- For smooth, even coating, lift each truffle with a fork after dipping, allowing excess chocolate to drip off before setting it down.
- Avoid touching the coated truffles directly to prevent fingerprints on the chocolate.
- Use creamy peanut butter for a smooth, easy-to-melt coating.
Enjoy these delicious peanut butter truffles as a chilled treat!