Nutter Butter Truffles Recipe
These no-bake peanut butter truffles are smooth, rich, and coated in vanilla almond bark, making them the perfect bite-sized treat. Made with just four ingredients, they’re easy to prep, freeze well, and make a great homemade gift during the holidays.
Ingredients
- 1 (16-ounce) package Nutter Butter cookies
- 8 ounces brick-style cream cheese softened
- 1/2 cup creamy peanut butter
- 1 pound vanilla almond bark
Instructions
- Add the Nutter Butter cookies to a food processor and pulse until finely ground. Set aside 1 tablespoon of crumbs for topping.
- In a mixing bowl, combine the remaining cookie crumbs, cream cheese, and peanut butter. Use an electric hand mixer to beat until the mixture is smooth.
- Use a 1-tablespoon cookie scoop to portion the mixture, then roll into balls and place on the prepared baking sheet. Freeze for 30 minutes.
- Melt the almond bark according to the package directions, stirring until smooth.
- Dip each frozen truffle into the melted coating, letting the excess drip off. Return to the baking sheet.
- Transfer any remaining coating to a piping bag or zip-top bag, snip the tip, and drizzle over the truffles.
- Sprinkle with reserved cookie crumbs and let the coating set until firm.
Notes
- Store Nutter Butter Truffles in an airtight container in the refrigerator for up to 1 week.
- Freeze in a single layer, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition
Calories: 163kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 111mgPotassium: 39mgFiber: 0.2gSugar: 14gVitamin A: 3IUCalcium: 25mgIron: 0.1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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