There is nothing better than a friend, unless it is a friend with chocolate.
If someone had to pick one love language for the entire world, they would choose chocolate.
Whether you are someone that can’t keep chocolate around because you will eat it all in one sitting like my man, or someone who only eats it on occasion like me, you will still love these Reese’s Nutter Butter Truffles.
One of our good friends had a surprise birthday party over the weekend. Her husband tasked me with making fun desserts that guests could snack on throughout the night. What better way to show your friends you love them than giving them than giving them a giant chocolate ball filled with peanut butter? Am I right!?!
I will admit I have always been skeptical about making “cake pops” and “truffles” because it seems like so much work is involved in the preparation…I was definitely wrong. It is SO EASY! Making these Reese’s Nutter Butter Truffles took all of 1 hour to make & thats because I had to let the truffles sit in the freezer for 45 minutes before engulfing them in chocolate to be served.
Can we talk about how good Nutter Butters mixed with cream cheese is? SO GOOD!
This was the “hardest” part of my dessert making day because the Reese’s Minis kept wanting to slide away when I was cutting them up.
IMPORTANT NOTE: I always use coconut oil to melt the chocolate and give it a nice shiny finish & it is a healthier option than butter. While it has its healthy perks, it does cause the chocolate to “sweat” when sitting out for long periods of time. Just pop them in and out the refrigerator throughout the night and you will be fine…I can honestly say the “sweating” did not deter anyone at the party from eating them all night long.
Reese’s Nutter Butter Truffles not only combine all the best dessert comfort foods in life together in one ball, but they are also a great finger food for any gathering!
- 16 oz nutter butter cookies (family package)
- 8 oz cream cheese
- 6 oz reese's cups*
- 6 oz milk chocolate chips
- 6 oz dark chocolate chips**
- 1/2 tbsp coconut oil
- food processor
- parchment paper
- baking sheet
Into a food processor add all of the nutter butters. Pulse until ground into crumbs.
Cut cream cheese into 1-2 inch cubes and add to food processor. Pulse for a few minutes until "dough" is formed. (it will form a ball in the food processor)
Add "dough" to a bowl and set aside.
Chop Reese's cups either in half or quartered depending on side of cups (see notes)**
Into "dough" bowl, add reese's cups and gently fold into dough.
Once combined, scoop out dough and form into 2 inch wide balls. Set on a baking sheet lined with parchment paper when done.
When all dough balls are formed, place in freezer for 45 minutes.
A few minutes before taking balls from freezer, into a microwave safe bowl combine chocolate chips and coconut oil. Melt for 1 1/2- 2 minutes, stirring every 30 seconds.
When chocolate is melted, take balls from freezer. Using fork, spoon or skewer, dip balls into chocolate, coating completely. Add back to parchment paper when covered.
When all balls are done, place in refrigerator for 5 minutes to cool.
Using remaining chocolate & a spoon, drizzle a design over top of your chocolate truffles. Allow to completely dry before serving. ENJOY!
* Either use Reese's mini cups (cut in half) or Reese's cups (quartered)
**You can use two separate forms of chocolate chips or one, this is completely up to you!