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

Ingredients

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

Directions

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

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

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Fold in the chunks of peanut butter cups.

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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.

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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.

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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.

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