This easy no-bake Nutter Butter Truffles recipe uses just a handful of ingredients to create a rich, creamy treat everyone loves. When you need a simple dessert that feels special without turning on the oven, these peanut butter truffles are a go-to no-bake recipe that never disappoints.
We love recipes that are practical, comforting, and meant to be shared. Especially the kind that don’t require turning on the oven. These peanut butter and chocolate candies check all the boxes. They’re rich and creamy, made with familiar pantry staples, and easy enough to pull together on a busy day when family is coming over or the grandkids are due any minute.
Simple ingredients, no fancy tools required, and results that feel special without a lot of fuss. Whether you’re filling a holiday cookie tin, stocking the freezer for later, or putting together a thoughtful homemade gift, these no‑bake peanut butter truffles are always a hit.
Why We Love This Recipe
- No-bake and dependable—no oven needed
- Made with everyday, easy-to-find ingredients
- Freezes beautifully for make-ahead planning
- Perfect for family gatherings, church events, and gift giving
- A great recipe to make with kids or grandchildren
Easy Nutter Butter Truffles Recipe (No-Bake)
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Ingredients
- 16 Ounces Nutter Butter cookies 1 package
- 8 Ounces Cream Cheese Brick-style softened
- 1/2 Cup Creamy Peanut Butter
- 20 Ounces Vanilla Almond Bark or milk chocolate, or dark chocolate
Instructions
- Place the Nutter Butter cookies into a food processor and pulse until finely crushed.16 Ounces Nutter Butter cookies
- In a large mixing bowl, combine the cookie crumbs, softened cream cheese, and peanut butter. Beat with an electric mixer until smooth and well blended.8 Ounces Cream Cheese, 1/2 Cup Creamy Peanut Butter
- Scoop the mixture using a 1-inch cookie scoop and place each portion onto a baking sheet lined with waxed paper.
- Freeze for 30 minutes, or until the truffles are firm.
- Melt the vanilla almond bark according to package directions, stirring until smooth. Here is what I do. Place the chocolate or almond bark in a microwave-safe bowl. Microwave on high for 1 minute, then remove and stir well, even if it doesn’t look melted yet. Continue microwaving in 1-minute increments, stirring thoroughly after each minute, until the chocolate is completely smooth. Once mostly melted, the remaining warmth will help melt any small pieces as you stir. Be careful not to overheat, as chocolate can scorch or seize if microwaved too long.20 Ounces Vanilla Almond Bark
- Dip each frozen truffle into the melted coating, allowing excess to drip off, then return to the lined baking sheet. Here is what I do. Working with one truffle at a time, drop the chilled ball into the melted chocolate. Use a tablespoon to lift it out, then lightly scrape the spoon against the side of the bowl to remove excess chocolate. This helps create a smooth coating without thick puddles. Place the coated truffle back onto waxed paper and allow the chocolate to set.
- Let the coating set completely before storing.
Notes
Kitchen Notes
- Let the cream cheese soften fully for the smoothest filling.
- If your kitchen is warm, keep half the truffles in the freezer while you dip the rest.
- Freezing before dipping makes this recipe much easier and far less messy.
- Almond bark sets up quickly, making it a reliable choice for beginners.
Optional Finishing Touches
- Drizzle leftover melted coating over the truffles for a simple decorative finish.
- Set aside 1 tablespoon of cookie crumbs before mixing and sprinkle on top before the coating sets.
- A tiny pinch of flaky salt adds a lovely sweet-and-salty contrast.
Nutrition
Storage & Make-Ahead Tips
- Refrigerator. Store in an airtight container for up to 2weeks.
- Freezer. Freeze in a single layer, then transfer to a freezer-safe container. These truffles keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations the Family Will Love
- Use milk chocolate or dark chocolate in place of vanilla almond bark.
- Swap creamy peanut butter for crunchy peanut butter for extra texture.
- Roll the chilled centers in cocoa powder for a less-sweet finish.
Can I make these ahead for holidays or events?
Yes. These truffles were made for planning ahead and freeze beautifully.
Do I need a food processor?
Not at all. Place the cookies in a zip-top bag and crush them with a rolling pin until fine.
Are these good for gifting?
Absolutely. Pack them in a small tin or jar, keep them chilled, and they make a thoughtful homemade gift.
These Nutter Butter Truffles are the kind of recipe that gets passed around and requested again and again. Simple, dependable, and made to be shared. Just the way we like it.
My family loved this!