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!