Ingredients
Equipment
Method
Step-by-Step Instructions for Nutter Butter Truffles
- Begin by crushing the Nutter Butter cookies into fine crumbs using a food processor or a rolling pin.
- In a large mixing bowl, combine the crushed Nutter Butter cookies, creamy peanut butter, and powdered sugar.
- Using your hands, scoop out small portions of the cookie mixture and roll them into 1-inch balls.
- Refrigerate the truffles for about 30 minutes, allowing them to firm up.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil, then microwave in 30-second intervals until melted.
- Dip each truffle into the melted chocolate, ensuring an even coating, then return to the baking sheet.
- Before the chocolate sets, sprinkle a pinch of sea salt on top of each truffle.
- Refrigerate the coated truffles for at least one hour to allow the chocolate to harden fully.
- Once hardened, remove from the refrigerator and serve your Nutter Butter Truffles.
Nutrition
Notes
Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage. Thaw in the fridge for about 30 minutes before serving.