Description
These Nutter Butter Balls are rich, creamy treats made with peanut butter, Nutter Butter cookies, and coated in sweet vanilla almond bark. Perfect for any occasion!
Ingredients
Scale
- 1 package (16 ounces) Nutter Butter cookies
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 pound vanilla almond bark
Instructions
- Crush Nutter Butter cookies into fine crumbs and reserve some for topping.
- Mix cookie crumbs with softened cream cheese and creamy peanut butter until smooth.
- Roll the mixture into 1-tablespoon sized balls and freeze for 30 minutes.
- Melt vanilla almond bark and prepare for coating the truffles.
- Dip each truffle into the melted almond bark, allowing the excess to drip off.
- Drizzle remaining almond bark over the coated truffles and sprinkle with reserved crumbs.
- Let the truffles set until firm before serving.
Notes
For best results, use brick-style cream cheese to avoid a watery texture.
Melt the almond bark carefully to prevent burning and ensure a smooth coating.
These truffles can be made ahead and can last in the fridge for up to a week.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 13g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
