Reeses Nutter Butter Truffles Recipe 455

Steps:

• Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups. I used the very small mini Reese's that come unwrapped. Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer. Makes about 35 to 40 truffles

Steps:

• 1. Gather ingredients..Place wax paper in baking pan. I used a jelly roll pan. Ps: These peanut butter balls must chill for 2 hours, then another 30 minutes before coating in chocolate.
• 2. In a large bowl; melt peanut butter chips in the microwave for 30 second to 1 minute. Stir till smooth.
• 3. Add butter, cream, vanilla..stir till smooth. Slowly add sugar till holds its shape. About 3 cups. It will be stiff like dough.
• 4. Cover and refrigerate 2 hours. Roll into 1 inch balls; place on wax paper covered tray. Refrigerate another 30 minutes.
• 5. In another bowl; melt chocolate chips with shortening in microwave 30 to 60 seconds. Stir till smooth.
• 6. Dip the balls in chocolate. You can roll or sprinkle with nuts, cookie crumbs, candy sprinkles.. I ground walnuts fine in my food processor. Or you can just leave as is.

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls., Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.