Chocolate Truffles with NUTTER BUTTER

• 1 cup heavy cream
• 70% cacao chocolate, chopped
• 3 Tbsp. cold butter
• 1-1/2 cups NUTTER BUTTER Creme Variegate, warmed slightly
• 4-1/2 cups NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed

1. Heat cream in top of double boiler.
2. Add chocolate; cook until melted, stirring occasionally.
3. Add butter and Variegate; cook until butter is melted and mixture is well blended.
4. Remove from heat.
5. Refrigerate 15 min.
6. or until chocolate mixture is cooled and thickened.
7. Roll 1 oz.
8. (1-1/2 Tbsp.)
9. chocolate mixture into ball, using #50 scoop to portion mixture for each ball.
10. Roll in cookie crumbs until evenly coated.
11. Place in single layer in parchment-lined sheet pans.
12. Refrigerate until ready to serve.

heavy cream, cacao chocolate, cold butter, butter creme variegate, sandwich cookies

Taken from www.kraftrecipes.com/recipes/chocolate-truffles-nutter-butter-116496.aspx (may not work)