We’ve been battling a serious case of pink eye conjunctivitis in our house this week. {The doctor actually told me not to call it pink eye because he said there is a stigma around it that gets everybody hyped up when they don’t really need to be. Weird that he would care to tell me that, but I totally agree.} Anyway, it’s taken a serious toll on all of us. I don’t know if it’s because Adelaide is teething at the same time as well, but for the past 5 nights, she has woken up, literally, every two hours. It’s killing me! That was until last night, when she slept for 11 whole hours straight! I was in heaven. But then, of course I went to bed at 12:30 am, so it kind of nullified that luxury. Oh, mom life.
So, amidst the tired eyes and slow, dragging feet today, I’ve been popping these bad boys to keep me awake and moving. And yes, I’ve counting every one of their calories {which are around 87 each, by the way} and they’ve definitely hit the spot for my sweet tooth! Best part about making them, is they only require 4 ingredients. Holla!
Nutter Butter Truffles
Makes about 3 dozen truffles
Ingredients:
- 1 {16 oz} package Nutter Butters
- 1 {8 oz.} pkg cream cheese
- 16 oz. white dipping chocolate {I use Candiquik}
- {Optional} 1/2 cup smooth peanut butter
Directions:
- In a food processor or blender, blend Nutter Butters until fine crumbs are formed.
- With a stand mixer or an electric hand mixer, combine the crumbs with the cream cheese and mix well. {I used the cream cheese straight out of the refrigerator and it worked great, so I suggest doing that.}
- Roll the Nutter Butter dough into 1 inch balls and set aside.
- Melt chocolate according to package directions. Dip Nutter Butter balls into the chocolate using a fork. Do not pierce the ball, but place it on top of the fork prongs. Coat it with the chocolate and then let the excess chocolate run off through the prongs. Carefully place the coated ball on wax paper to let set.
- Let sit for about ten minutes until chocolate is hardened.
- Melt the peanut butter in the microwave for 45-60 seconds until it’s smooth and runny. Place it in a small Ziploc bag and cut a very small corner off of the bag. Drizzle the peanut butter over the truffles and enjoy.
Hope you enjoy this Nutter Buttery goodness!
-Sarah
I love this! Saw your picture on Instagram and had to come check it out 🙂 Hope you and the family get better soon! And I hope you get some sleep too. Pinning this one!
OMG. I need these in my life. STAT.
Do these need to be refrigerated due to the cream cheese?
wow…these look amazing!!
Would regular baking chocolate work for these? Or melted chocolate chips?
Can you make these ahead of time and freeze them?