Summary

Yield
24 Servings
Prep time1 1⁄2 hours
Peanut and Nut Free RecipesChocolate Snacks Truffles
Recipe Category

Description

I’ve been busy with work and parties lately that I haven’t had time to write.

This past weekend I have been preparing some of my peanut free truffles for my friend’s baby shower.  The Kit Kat Crunch Truffles and the Oreo Cheesecake Truffles are 2 of my biggest hits. I recently tried out a new recipe which I developed on my own, turns out I have a truffle hit #3!

Ingredients

1PackageMr. Christie Chips Ahoy Chocolate Chip Cookies
1⁄2CupNonuttin Golden Peabutter Sauce
1⁄2CupCream Cheese
1Tablespoonmilk
2TablespoonSugar

Instructions

  1. In a food processor, crush the cookies until almost crumbs.
  2. Add in the peabutter.
  3. Mix until becomes thick enough so that you can roll.
  4. *Peabutter can be a little thick which is why you should add in some milk.
  5. Once everything is blended, you can shape in to tiny balls about an inch in size.
  6. Refrigerate for about an hour. (easiar to handle afterwards)
  7. Meanwhile, in a food processor mix teh cream cheese and the icing sugar for about 30 seconds until you see that it has a fluffy texture. If you are still waiting, place the cream cheese in the refrigerator as well.
  8. Next, with your finger press down in the center of each ball and fill the top center with the cream cheese filling. Put just a little even if the cream cheese overflows the top that’s ok, it’s normal.
  9. Cover the new delicious filling with milk or semi-sweet chocolate. For best results, temper the chocolate for a hard chocolate shell.

Notes