Nutter Butter Truffles Recipes

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PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 40 truffles

Number Of Ingredients 13

2 1/2 cups softened confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Possible truffle accompaniments:
Crushed chocolate wafer cookies
A variety of crushed nuts, such as peanuts or pistachios
Miniature chocolate chips
Colored sprinkles
Confectioners' sugar
Crushed candy-coated peanut butter candies
Desiccated coconut

Steps:

  • Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
  • Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

NUTTER BUTTER TRUFFLES



Nutter Butter Truffles image

Send guests home with sweet memories of the day! Prepare these truffles 5 to 7 days in advance and store in the fridge for ease. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 5

1 package (1 pound) Nutter Butter sandwich cookies
1 package (8 ounces) cream cheese, softened
8 ounces milk chocolate candy coating, melted
8 ounces white candy coating, melted
3 ounces bittersweet chocolate, melted

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.

Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

NUTTER BUTTER BALLS (TRUFFLES)



Nutter Butter Balls (Truffles) image

Nutter Butter Balls (or truffles, if you're feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!

Provided by Melissa Williams | Persnickety Plates

Categories     Dessert

Time 30m

Number Of Ingredients 8

16 ounce package Nutter Butter cookies
8 ounces cream cheese (softened)
¼ cup powdered sugar
¼ cup creamy peanut butter
¼ teaspoon salt (optional)
10 ounces chocolate melting wafers
Sprinkles (for topping)
Sea salt (for topping)

Steps:

  • Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
  • Add in the cream cheese, sugar, and peanut butter and process until combined.
  • Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
  • Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
  • Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
  • After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
  • Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
  • Store balls in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts : ServingSize 1 g, Calories 88 kcal, Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 1 g, Sugar 4 g

NUTTER BUTTER TRUFFLES



Nutter Butter Truffles image

Make and share this Nutter Butter Truffles recipe from Food.com.

Provided by AshleyP

Categories     Christmas

Time 2h15m

Yield 2 dozen truffles, 24 serving(s)

Number Of Ingredients 5

1 (10 1/2 ounce) package Nutter Butter sandwich cookies or 1 (10 1/2 ounce) package other cream-filled peanut butter cookies
4 ounces cream cheese, softened to room temperature
1/2 cup peanut butter, creamy or 1/2 cup crunchy peanut butter
8 ounces chocolate-flavored candy coating
1/4 cup coarsely chopped peanuts (optional)

Steps:

  • Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed.
  • Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy.
  • Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
  • After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
  • Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
  • Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts : Calories 107.2, Fat 7, SaturatedFat 2.1, Cholesterol 5.2, Sodium 85.6, Carbohydrate 9.4, Fiber 0.6, Sugar 5, Protein 2.7

PEANUT BUTTER BALLS (TRUFFLES)



Peanut Butter Balls (Truffles) image

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.

Provided by Sally

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
3 cups (360g) confectioners' sugar
three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
1 teaspoon vegetable oil
optional: sprinkles

Steps:

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
  • Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  • Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  • Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  • Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  • Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

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