I came to the realization a couple months ago that I didn't have any peanut butter recipes on Served Up With Love. How in the world did I manage to not share a peanut butter recipe in the almost 5 years of blogging? I just knew I needed to change that as soon as possible. Having shared the Nutter Butter Christmas Cookies a couple weeks ago, I had extra Nutter Butters on hand to use up. I still am not sure how the family managed to leave them alone.
These really couldn't be an easier! One package of Nutter Butter cookies crushed in food processor and mixed with a block of cream cheese. Roll them up into a ball and chill. Dip in melted Almond Bark and boom, done!
I alternated and dipped these in the white almond bark and the chocolate. Then I drizzled the opposite on each. These were not only pretty, but sinfully delicious! To me they taste just like a Reese's Peanut Butter Cup.
My non eating cream cheese family wouldn't even touch these if I told them that these had cream cheese in them. So guess what, I didn't tell them! I took these to my parents house one afternoon when I knew a few of the family were going to be there. Sure enough, each one tried these and loved them. I wasn't going to spill the beans, that is until my brother in law asked me what it was. So I tried to avoid the question but my family is very keen and figured it out real quick. Gotcha! Oh well, they loved them anyway! And I proved my point, just because it has cream cheese in it, doesn't mean it's not good! But to me, cream cheese is where it's at! I guess I will just keep trying with them. I don't think I will get anywhere but a girl can try right?
So if you are looking for a last minute treat to give from the heart or heck just to make and eat, you have to make these! You can thank me later!
Nutter Butter Truffles
1 16 oz package of Nutter Butter Cookies
1 8 oz block of cream cheese, softened
1/2 lb White Almond Bark
1/2 lb Chocolate Almond Bark
Dump the Nutter Butter cookies into a food processor and blend until a fine crumb. Add a block of softened cream cheese and mix until combined. Roll into a ball in your hands. Use a cookie scoop to make them even. Place on a wax paper lined pan. Chill in the freezer for about 20 minutes. Prepare the almond bark according to directions on the package. Dip the peanut butter balls into the melted almond bark with a fork. Place on wax paper lined pan using another fork careful not to remove the almond bark. Allow to harden, drizzle opposite bark flavor over the top. Enjoy.