Nutter Butter Truffles

1 box of cream cheese

1 package Nutter Butters (take about five out of the package and set aside-you won't need them)

Semi-sweet Baker's chocolate

Place Nutter Butter cookies in a food processor and crush finely. Mix with cream cheese. Form into one inch balls and dip in melted chocolate. Place truffles on cookie sheet lined with wax paper.

I usually put my truffles in the freezer because they keep longer that way. But, you can put them in the fridge if you prefer them that way.

Chocolate Chip Cookie Dough Truffles

I made these for Christmas. Most of the people who ate them loved them, but I think they are too sweet. Also, they are very crumbly and hard to make into balls. You need to use your hands and really sqeeze it to make it stick together. Your hand WILL get tired.

1/2 cup sugar

1/2 cup brown sugar

1 stick softened butter

1 tsp. vanilla

1 1/4 cup flour

1/2 cup miniature chocolate chips

12 oz of Chocolate Almond Bark

DIRECTIONS
Soften your butter and add the sugars, vanilla, flour and then chocolate chips.

Put into freezer for 30 minutes.

Take out and roll into 1 inch balls and place on wax paper.

Put back in freezer for 15 minutes.

Meanwhile melt your chocolate bark

Remove balls from freezer and dip each one in chocolate using a fork.

Tap the fork on the side to remove excess chocolate.

Put back on wax paper.

Put back in fridge or freezer to let chocolate harden. Then store in an air tight container (I keep all my truffles in the fridge).

Red Velvet Truffles

These are really yummy, but they can be a pain to make. It is worth it in the end though.

1 box red velvet cake mix, prepared and crumbled (if you don't have red velvet cake, you can buy devils food cake. It is the same thing).

1 16 oz can cream cheese frosting

1 12 oz bag white chocolate chips

DIRECTIONS
After cake has baked and cooled, crumble in a large bowl.

Add can of frosting and mix well.

Using your hands, roll mixture into 1 inch balls and place on parchment paper.

Place in freezer until hardened, then remove.

Melt white chocolate chips and shortening using double boiler method.

Using a toothpick, dip each ball into white chocolate and place on parchment paper.

Decorate as desired. Store in refrigerator.

Oreo Truffles

I got this picture and recipe from kraft.com

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

DIRECTIONS
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Place in fridge for about 20 minutes.

Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.