Peanut butter truffles
Servings: 35-40
Ingredients:
- 16 oz nutter butter cookies
- 8 oz cream cheese
- 8 oz Reese’s Mini Peanut Butter Cups, quartered
- 12 oz milk chocolate chips
- 3/4 tbsp shortening
- Christmas colored sprinkles
Preparation:
In a food processor, blend the Nutter Butters into dine crumbs. Cube the cream cheese and place the cubes in the food processor and blend in with the Nutter Butter crumbs. Transfer this mixture to a large bowl. Fold the quartered Reese’s cups into the mixture. Roll the mixture into 1 inch balls and place on a sheet of parchment or wax paper on a baking sheet. Freeze for about an hour. Melt the chocolate chips and shortening in microwave safe bowl in the microwave foe 2-3 minutes, stirring every 30 seconds. Dip the frozen balls into the melted chocolate. Place the dipped balls back on the baking sheet to dry. Add the sprinkles before the chocolate dries completely.
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