Last year I saw this recipe floating around Facebook and knew I had to make them for myself, and oh boy am I glad I did! These delicious treats are the key to any sweet tooth’s heart, believe me.

Nutter Butter Peanut Butter Cup Truffles

Yields: 45 truffles


16 oz Nutter Butter Cookies

8 oz of cream cheese (softened to room temperature)

8 oz of peanut butter cups (I used the minis and cut them in to sixths)

4 squares of chocolate almond bark

4 oz of milk chocolate chips

1 tablespoon of coconut oil


In a gallon sized zipper bag, crush the cookies into fine crumbs. Chop the peanut butter cups into small pieces and set aside.


Put the cookie crumbs and cream cheese in a large bowl and stir together until fully combined.


Fold in the chunks of peanut butter cups.


Take a tablespoon of the mixture and roll it into balls and place on a cookie tray lined with wax paper. Freeze for 30-45 minutes or until set.


I brought water in a sauce pan to a boil and placed a glass bowl that had the almond bark, chocolate chips, and coconut oil in it and stirred it together until it was fully melted.


Then dump each truffle into the melted chocolate with a fork, tap fork along edge of bowl to remove excess and place back on to wax paper. Let the chocolate set at room temperature and then store in fridge.