Peanut Butter Truffles
Peanut Butter Truffles are a quick and easy no bake dessert great for any holiday or a delicious make ahead treat to have on hand. Peanut butter cookie balls made with Nutter Butter Cookies dipped in chocolate.
Servings: 36 Cookie Balls
Calories: 448kcal
Ingredients
- 32 Nutter Butter Cookies 16 ounce Family Size
- 8 ounces cream cheese softened
- 1/2 cup peanut butter - crunchy or creamy
- 24 ounces chocolate almond bark
- 2 ounces white almond bark optional garnish
- sprinkles - optional garnish
Instructions
- Place Nutter Butter Cookies or peanut butter sandwich cookies in a food processor and process until fine crumbs.
- Add softened cream cheese and peanut butter.
- Process until smooth and well combined.
- Place cookie mixture into a bowl and use a 1 inch cookie scoop to make the balls.
- Roll cookie balls between your hands to make round truffle balls.
- Place on a parchment lined baking sheet with space in between.
- Freeze for 10 minutes.
- Melt chocolate almond bark in microwave or in a non-stick pan over low heat. Stirring until completely melted.
- Remove cookie balls from freezer.
- Dip into melted almond bark, a large fork works well, turn cookie balls over to completely coat. Allow excess coating to drip off.
- Return to the lined baking sheet with space between.
- Melt 2 squares of vanilla bark if desired and drizzle over cookie balls or garnish with sprinkles if you prefer. If using sprinkles, garnish as you dip them so they will stick.
- Refrigerate cookie balls one hour for the chocolate to set up completely.
- Store peanut butter truffles in an airtight container or zip top bag in the refrigerator up to 2 weeks.
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 31g | Protein: 11g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Cholesterol: 43mg | Sodium: 165mg | Fiber: 6g | Sugar: 8g