Categories: Desserts

Ingredients

• 16-18 Nutter Butter Cookies
• 4 oz cream cheese, softened
• 11/2 cups chocolate chips
• 1 TBS coconut oil (optional)
• 1/4 cup white chocolate chips (optional)

Directions

1. Crush your nutter butters into a crumb using your food processor or blender.

2. Mix together with your cream cheese and nutter butter crumbs to make a thick base.

3. Roll your mixture into small ½ TBS sized balls and place on a lined cookie sheet.

4. Place in freezer for 30 minutes.

5. Melt your chocolate chips in a small bowl with your coconut oil for about 1 minute, then stir together till smooth. (Or you can melt with a double boiler)

6. Insert a toothpick into each truffle and dip into the chocolate. Allow excess chocolate to drip off back into the bowl and place on waxed paper until chocolate hardens.

7. Melt white chocolate chips and drizzle them and the chocolate over the top of the truffles in a decorative pattern.

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