Easy Nutter Butter Truffles Recipe (No-Bake)

5 from 1 vote

Easy Nutter Butter Truffles Recipe (No-Bake)

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.

Prep Time25

Cook Time5

cooling time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: candy recipe, chocolate recipe, christmas candy recipe, christmas recipe, peanut butter recipe

Servings: pieces

Calories: 121kcal

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Equipment

baking sheet

Food processor

Stand Mixer

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