Nutter Butter Balls

This is another recipe off of Pinterest.  I know, I have a problem.  But it was an easy way to find a lot of recipes that Scott was interested in.  Not surprisingly, we are going with peanut butter and chocolate, again, this week.

What you Need:

1 1lb package Nutter Butter Cookies, crushed

8 oz cream cheese, room temperature

12 oz chocolate chips, melted

And Here’s What You Do:

Crush the entire package of cookies.  Combine with the cream cheese.  Roll into small balls, then dip into the melted chocolate.

What I Did:

I really love getting recipes off of Pinterest.  But, I am noticing a trend among the recipes.  They either make assumptions that everyone reading the recipe is a mind-reader and knows exactly what the recipe author means, or the recipe writers are extremely lazy.  The above was all the direction that the recipe had.  The ingredients actually stated “One package nutter butters, one package cream cheese, one package of chocolate chips”.  Not terribly precise…so, common sense had to kick in.  Nutter Butters are normally sold in the 1lb package in grocery stores, and chocolate chips are usually sold in 12 oz package (although, we did buy a 7 pound package the last time we were at Sam’s) so that is what I used.  12 oz, not 7 pounds…

I also noticed a serious lack of tips on how to get the ingredients combined.  So, here’s how I did it:  I used my food processor to get the cookies down to a near-crumb consistency.  Due to my food processor being pretty small, I had to crush the cookies in batches, emptying out the bowl every so often.  Once crushed, there was no way I could fit the crumbs back in the processor, so out came my hand mixer.  Gosh, I love that thing…  I cut up the cream cheese into cubes and mixed.  And mixed.  And mixed some more until the mixture looked a bit like big Grape Nuts.

Out came the teaspoon-sized measuring spoon, and the formation of the peanut-cream cheese balls began.

There were 63 on that tray…but Scott ate one.  You should come out with between 60-70 with this recipe.

Since they were pretty soft, I stuck them in the fridge for about an hour (you can stick them in the freezer, too.  However, my freezer is pretty small, so I opted for the fridge).  And then the dipping in the melted chocolate.  I continued with my lazy streak from last week and did not melt chocolate over a double boiler.  I used the microwave again.

I don’t recommend that if you have never done it!  Chocolate melts at a very low temperature, and I’ve scorched enough chocolate to tell you that it is very easy to overheat it!

Anyway, halfway through the pan, I stuck them back in the fridge.  At this point, I was already up to melting 8 oz of chocolate, so I think this recipe will be for more like 16 oz of chocolate chips.  And I wasn’t caring for how they were turning out when I was using my fingers to dip them in the chocolate.  So, after experimenting with toothpicks (and losing one of them to the hazards of getting speared, then the chocolate becoming tainted with bits of peanut butter.  Grrr…) I came up with a method of tossing the Nutter Butter and cream cheese concoction into the chocolate, using a spoon to swirl it about, then poking it with a tooth pick to stick it back on the cookie sheet.

I think they turned out rather well.  They certainly don’t look like they were made in a factory…

Reaction:

Scott says that he would like them a bit sweeter, even though they are good.  Maybe next time (if there is a next time.  These things were pretty time consuming.), I will add creamy peanut butter and perhaps some powdered sugar.  And maybe milk chocolate instead of the semi-sweet chips.

Until next time,

Peace, Love, and Cupcakes!

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