Spring Nutter Butter Truffles {my first Somewhat Simple post!}

May 10, 2014


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This is the first post I created for Somewhat Simple!  It actually made me nervous (which is really weird, I know)…but they turned out great!  I am excited to repost it here to share with you (and to save, because this is where I keep all my recipes…and use them all the time!  My own personal online cookbook.)  These are super easy, and they look so darling.  They can even be made ahead of time, which is almost the only way I can get anything done anymore.  Four kids=nothing can be done right before because someone will _____(fill in the blank).  {Last week it was smash a fingertip open with a heavy rock, which landed us in the ER with a nasty laceration,  and I never did get my guacamole made.  But since I spent my evening in the hospital with a 6 year old instead of at bunco, I guess it all worked out. 🙂 }  Hope you enjoy this fun treat!!

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Start with a stand mixer, a package of Nutter Butters, and cream cheese. Add the cookies to your mixer bowl (I usually eat a couple first!) and crush them using the paddle attachment on speed 2 for a couple of minutes. {You can grind them in your blender, but that’s an extra step and more dishes. The cream cheese softens the cookies, so the resulting texture is the same} Add the cream cheese and mix until thoroughly combined.

To make round truffles, use a medium cookie scoop and scoop balls onto a parchment-lined baking sheet. Roll the truffle balls between your hands to make them smooth and round. If you want to make fun Spring shapes, roll some dough between your hands to smooth it. Take a fondant cut-out and press it down over the top of the truffle ball. Press the cut-out between both hands so the truffle dough is flush with the top and bottom. Remove excess to use in another truffle. Gently press truffle out of the cut-out. Once all truffles are shaped, put them in the refrigerator for 15-30 minutes to harden.

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To dip the truffles, melt the white chocolate chips and vanilla almond bark according to package directions. For flat truffles like the flower shapes, use a fork to dip them. The excess chocolate drips through the tines when gently tapped against the side of the bowl. Use a toothpick to gently push the truffle onto the parchment paper. For the rounded balls I like to use a spoon (they always roll off my fork!) and then use a long toothpick to wipe away the excess chocolate. If the chocolate cools too much during dipping, warm it again in the microwave for 15 seconds.
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Drizzle with colored bark or decorate with sprinkles, place in a mini cupcake liner, and you have a beautiful spring treat!
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SPRING NUTTER BUTTER TRUFFLES

Ingredients:

  • 1 package Nutter Butter cookies, crushed
  • 1 (8oz) package cream cheese
  • 2/3 cup white chocolate chips
  • 3 squares vanilla almond bark
  • sprinkles or colored almond bark for decoration

Directions:

  1. Mix crushed Nutter Butters and cream cheese until well combined. Form into 1 inch balls and/or flower shapes and place on parchment-lined cookie sheet. Refrigerate until firm.
  2. Melt almond bark and white chocolate chips according to package directions. Dip truffles and place onto parchment harden. If decorating with sprinkles, add them before the almond bark has hardened.
  3. Melt vanilla almond bark and mix in desired color, and spoon into the corner of a sandwich bag. Make a small snip in corner, gently squeeze almond bark out, and drizzle back and forth over truffles in one swift, smooth motion, one row at a time. Let dry. Remove the excess drizzle and coating from the base of the truffles and place in mini baking cups.
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By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!

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