NUTTER BUTTER SANTAS RECIPE - (4.6/5)
Provided by AuntieGooper
Number Of Ingredients 6
Steps:
- Melt the white chocolate in the microwave. I suggest you put them in at 75% power and stir every 30 seconds until melted. I always do this in batches. I melt a batch for the hats and then one for the beards. Dip one end of each cookie in the white chocolate then cover with red sugar. Set aside to cool. Once cool, dip the edge of the other end in the white chocolate to make the beard. Using the white chocolate, place two mini chocolate chips for the eyes, a red hot for the nose, and add a drop for the pom-pom on the end of the hat. Let cool and you're ready to go!
SANTA COOKIES
No baking necessary and always a big hit!! My niece made these last year for the holidays and I thought they were adorable. We don't like red hots, so I use mini M&M's. This also allows you to use various colors for the eyes and nose.
Provided by Marg CaymanDesigns
Categories Dessert
Time 30m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
- Dip one end of each cookie into melted chocolate.
- Place on wire racks.
- For santa's hat, sprinkle red sugar on top part of chocolate.
- Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
- Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
- Place on wire racks.
- With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose.
- Place on waxed paper until chocolate sets.
Nutrition Facts : Calories 125.1, Fat 6.4, SaturatedFat 2.8, Cholesterol 2.2, Sodium 61.8, Carbohydrate 15.6, Fiber 0.3, Sugar 11.3, Protein 1.9
SANTA CLAUS COOKIES
Store-bought peanut butter sandwich cookies become jolly Santas with white chocolate, colored sugar, mini chips and red-hot candies. -Mary Kaufenberg, Shakopee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 cookies.
Number Of Ingredients 6
Steps:
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.
Nutrition Facts : Calories 117 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
NUTTER BUTTER TRUFFLES
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
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
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