Nutter Butter Truffles Food

NUTTER BUTTER TRUFFLES

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.

NUTTER BUTTER BALLS (TRUFFLES)

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.

NUTTER BUTTER TRUFFLES

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.

PEANUT BUTTER TRUFFLES

Steps:

• Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.
• Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.
• Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.

PEANUT BUTTER TRUFFLES

Steps:

• Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
• Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
• Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

NUTTER BUTTER TRUFFLES

Steps:

• Set Philadelphia Cream Cheese out to soften about 20 minutes. Place Nutter Butter cookies in food processor, breaking down to fine crumbs. This can also be done with a blender or by hand using a bowl and hard plastic cup like a mortar and pestle. Add Philadelphia Cream Cheese to the food processor. Blend to the consistency of cookie dough. Using a small cookie dough scoop, portion out the mixture until all is scooped.
• Melt chocolate candy coating according to package directions in an 8 inch by 8 inch microwave safe dish.
• Drop scooped portions into chocolate a few at a time, rolling to coat evenly using chopsticks or bamboo skewers. Transfer to a cookie sheet with a layer of wax paper on it.
• Once all scooped portions are coated, transfer to a refrigerator for a couple of hours. Store refrigerated.