Nutter Butter Chocolate Truffles
8 ounces cream cheese
1 regular size 16oz package Nutter Butters ( about 16 cookies)
4 ounces semisweet chocolate, melted
Place the cookies in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1″ round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.
Melt the chocolate in a double boiler or in the microwave. Roll the chilled truffles in the chocolate until they are completely coated, place on a cookie sheet lined with parchment paper. Chill them in the refrigerator until they are set, about 1 more hour. Place in paper liners.