Nutter Butter Truffle Eggs

Every Easter, Reese’s rolls out its Peanut Butter Eggs, and in my head, I envision a chubby chocolate bunny bouncing from store to store across the country and dropping off the eggs for selling. That’s one bunny I’d like to meet. The Easter Bunny is cool and all, but a chocolate bunny that hands out PB Eggs? That’s my kind of rabbit!

Last year, I beat that chocolate bunny at his own game when I made some stellar Homemade Peanut Butter Eggs, complete with a how-to video. But this year, I wanted to step it up another level. You’re wondering, “How does one take a step up from Peanut Butter Eggs, the crème de la crème of Easter treats?”

Well, I might have something to change your mind and take over the throne for supreme Easter confection: Nutter Butter Truffle Eggs.

I took a beloved American cookie, which is also one of the most versatile (See: Nutter Butter Penguins), and turned it into a sweet & salty creamy filling. You get the peanut butter flavor, plus the sweetness and substantiality of the cookie. Then, the Nutter Butterific filling is enveloped in a silky coat of creamy and smooth chocolate.

What you wind up with is the Peanut Butter Egg’s cooler, smarter, all around-awesome sibling. I’m sorry, but plain peanut butter filling can’t hold a candle to rich Nutter Butter filling. That’s like saying apples are as good as apple pie. Don’t be silly.

Don’t be intimidated by the pretty appearance of these divine little eggs; their cute egg shape is easy to make, and all you need to dress ‘em up are some festive, Springy sprinkles. This is a no-bake treat that’s easy to execute, and even easier to eat. The only problem is, you might eat half of the Nutter Butter filling before you ever get to shape it into an egg. You’ve been warned.

Now get your bunny butt up and shake your cotton tail into the kitchen to whip up these must-try chocolate-covered PB cuties.

A Few Tips Before You Get Cooking:

1. Make sure you give the filling enough time to freeze and firm up rock hard before dunking in the chocolate or it won’t hold up.
2. Use whatever sprinkles or decorations you like. Be creative!
3. Skip the egg shape and just make these truffle-shaped, and you can enjoy these any time of year.
4. Go for white chocolate if that’s more your thing.
5. Coating these in chocolate is not a technical process. Use whatever method you like. The easiest way is to stick it on a fork, or you can be like me and just use your hands!
6. You must melt chocolate in intervals when melting in the microwave or it will burn.

Nutter Butter Truffle Eggs
By The Smart Cookie Cook

Yield – about 2 dozen eggs

Ingredients:

• 1 box Nutter Butters, reserving ½ of last sleeve for your own snacking or whatever you please
• ½ cup peanut butter chips
• 1 tbsp. canola oil
• 6 oz. milk chocolate, chopped
• 4 oz. semisweet chocolate, chopped
• Easter sprinkles, for decorating

Directions:

1. Place the Nutter Butters and peanut butter chips in a food processor and process until they start to come together, about 5 minutes, stopping to scrape down halfway through. Give it time to let the chips melt and the cookies break down.
2. Stream in the canola oil and process until smooth and creamy, another 2 minutes. Transfer to an airtight container and place in fridge to chill until firm, about 30 minutes.
3. Form Nutter Butter mixture into scant tablespoon-sized balls. Press down lightly and pull at the edges gently to create an oval, about ¼-inch in thickness. Pinch the top to make it look like an egg. Place on a baking sheet lined with waxed paper so it doesn’t stick. Repeat with remaining mixture.
4. Transfer shaped eggs to the freezer until completely firm, about an hour.
5. Place all the chocolate in a medium microwave-safe bowl. Microwave on high for 20 second intervals, stirring very well in between to help it melt faster. This should only take about 3 intervals.
6. Dunk frozen eggs into the chocolate and coat completely (you can use a fork to do this or just your fingers). Flip to coat both sides and let excess drip off. Return to lined waxed paper lined baking sheet. Immediately top each coated egg with sprinkles because they set up quickly, and the sprinkles won’t stick then.
7. Stick coated eggs in fridge to set completely, about 15 minutes, then enjoy. Store in an airtight container in the fridge. Let come to room temperature before eating.