Nutter Butter Truffles

Why You’ll Love This Recipe

I enjoy how simple these truffles are to prepare with only a few ingredients. The crushed Nutter Butter cookies blend perfectly with cream cheese to create a soft, creamy center that tastes like peanut butter cheesecake.

I also love how customizable they are. I can drizzle them with white or chocolate almond bark, add sprinkles, or even top them with crushed cookies for extra texture. Since they require no baking, they are great for busy days when I want an easy homemade dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package Nutter Butter Cookies (16 oz)
• 1 block cream cheese, softened (8 oz)
• 1/2 pound white almond bark, melted
• 1/2 pound chocolate almond bark, melted

Directions

1. I place the Nutter Butter cookies into a food processor and blend them into fine crumbs.
2. I add the softened cream cheese and continue mixing until the mixture becomes smooth and fully combined.
3. Using a cookie scoop, I portion the mixture into even balls and roll them gently with my hands.
4. I place the truffles on a wax paper-lined baking sheet and freeze them for about 20 minutes to firm up.
5. While the truffles chill, I melt the white and chocolate almond bark according to the package directions.
6. I dip each truffle into the melted almond bark using a fork, allowing the excess coating to drip off before placing them back onto the wax paper.
7. Once the coating hardens slightly, I drizzle the opposite bark flavor over the top for decoration.
8. I allow the truffles to fully set before serving.

Servings and Timing

• Servings: 12
• Prep Time: 25 minutes
• Chill Time: 20 minutes
• Total Time: 45 minutes

Variations

I sometimes use dark chocolate instead of chocolate almond bark for a richer flavor. When I want extra crunch, I sprinkle crushed peanuts or cookie crumbs over the top before the coating sets.

For holiday parties, I like decorating the truffles with colorful sprinkles or a drizzle of caramel. I can also add a little peanut butter to the filling for an even creamier center.

If I want smaller bite-sized treats, I simply use a smaller cookie scoop and make mini truffles.

storage/reheating

I store these truffles in an airtight container in the refrigerator for up to 1 week. The chilled texture keeps them firm and delicious.

For longer storage, I freeze them in a sealed container for up to 2 months. I let them thaw in the refrigerator before serving.

Since these are best enjoyed cold or at room temperature, I do not reheat them.

FAQs

Can I make these truffles ahead of time?

Yes, I often prepare them a day or two in advance. They hold up very well in the refrigerator.

Do I need a food processor?

A food processor works best, but I can also crush the cookies in a sealed bag with a rolling pin and mix everything by hand.

Can I use regular chocolate instead of almond bark?

Yes, I can use melted chocolate chips or baking chocolate. I sometimes add a little coconut oil to help create a smoother coating.

Why should I freeze the truffles before dipping?

Freezing helps the truffles stay firm, making them easier to coat without falling apart.

Can I decorate the truffles differently?

Absolutely. I like using chopped peanuts, cookie crumbs, sprinkles, or melted peanut butter drizzle for extra decoration.

Conclusion

I love how these Nutter Butter Truffles combine creamy peanut butter flavor with a rich chocolate shell in every bite. They are easy to make, require no baking, and always look impressive on a dessert tray. Whether I make them for holidays, parties, or simple family treats, these truffles are always a favorite.

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