Nutter Butter Balls
These Nutter Butter Balls are a nutty and sweet no-bake treat that’s ready in under an hour! These bite-sized dessert balls are the perfect combination of peanut butter and chocolate which means they’re sure to fly off the dessert table!
Servings: 32 balls
Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
Add in the cream cheese, sugar, and peanut butter and process until combined.
Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment-lined baking sheet.
Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles, or sea salt before the chocolate sets.
Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
Store balls in an airtight container in the refrigerator for up to 2 weeks.
- Make sure to use whole fat cream cheese for the best flavor and texture.
- 10 ounces of chocolate chips may be used instead of melting wafers but you will need to add 1 teaspoon of coconut or vegetable oil to the mixture so it doesn’t get too hard to bite through.
- These balls are pretty firm right after mixing and there is no need for them to chill before being dipped, unlike other similar recipes.
- I like adding salt to these balls because I think it adds to the overall flavor, but it can be left out.
Calories: 85kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 49mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Calcium: 10mg | Iron: 1mg