When I was in college, my roommate crushed up some cookies, added cream cheese and then covered little scoops in white almond bark. I have been tainted ever since. End of story.
Truffles are habit-forming. Literally.
: causing a strong need to regularly have something (such as a drug) or do something
: inducing the formation of an addiction
Mmhm...check, and…check. Truffles cause a need in my life. My roommate made her truffles with Oreo cookies back in the day. I took it a step further and tried it out with Nutter Butter cookies. My oh my, the results were astounding.
24 oz block of vanilla almond bark/vanilla coating
1 tablespoon peanut butter
cocoa powder for garnish
What to do:
Empty package of Nutter Butters into a food processor and pulse until cookies are ground up finely. (If you don’t have a food processor, just crush up the cookies inside a gallon-size Ziploc bag)
Add the cream cheese and powdered sugar to processor and continue pulsing until thick dough is formed. (If using the Ziploc bag, just add cream cheese and powdered sugar to bag and knead it with your hands)
Roll mixture into 1-inch balls (I wouldn’t go any larger) and place balls onto wax paper-lined cookie sheet.
Freeze until firm (30 minutes-1 hour)
Melt almond bark or candy coating per package instructions in the microwave.
Dip frozen balls with a fork one at a time into almond bark, let excess run off, and place back onto wax paper-lined cookie sheet. (Because the inside is cold, they should harden quickly)
Transfer extra almond bark/candy coating and peanut butter to small Ziploc bag and knead until combined.
Cut a VERY small opening in one corner of the bag, creating your own icing bag.
Drizzle truffles in a zig-zag motion, or whichever pattern you please! **Any plain truffles can be sprinkled with cocoa powder as well!**
**Notes: Truffles should be stored in the refrigerator or freezer and are best served chilled. They tend to crack open if they get too warm. Have fun!