Peanut Butter Truffles

Peanut Butter Truffles 

1 pound package Nutter Butter cookies
1 (8 ounce) package cream cheese, softened
1 (24 ounce) package chocolate bark

In food processor or blender, add cookies.  Don't over fill the processor or blender with cookies.  I processed the cookies in three batches.  They need room to move around as they are being crushed. 

Using the pulse button, process until cookies are crushed.  

In large bowl, whip cream cheese until light and fluffy.  

Combine cookie crumbs and cream cheese.  Mix well. 

Form into 1 inch balls, place on cookie sheet lined with parchment paper or wax paper. 

Refrigerate cookie balls at least 1 hour.  Melt chocolate bark in microwave for 1 minute, then in 30 second intervals until melted, stirring after each time it is heated.

Dip cookie balls in melted chocolate, place on parchment paper. Refrigerate.  

You can make this recipe using any flavor of sandwich cookie.  Oreo cookies are my husband's favorite.  You can also use vanilla bark instead of the chocolate bark.

Hop over to Gingerlock's Kitchen to see her delicious Golden Christmas Truffles recipe! 

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