• 9 oz. heavy cream
  • 1 lb. 70% cacao chocolate, chopped
  • 1-1/2 oz. room temperature unsalted butter
  • 18 oz. NUTTER BUTTER Crème Variegate, warmed slightly
  • 18 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed


  1. Heat  cream in top of double boiler. Add chocolate; cook stirring constantly until melted. Add butter and Variegate; cook over low heat until butter is melted and mixture is well blended. Remove from heat. Pour into a shallow pan and refrigerate 20 min. or until chocolate mixture is cooled and thickened.
  2. Roll  1 oz. (1-1/2 Tbsp.) chocolate mixture into ball, using #50 scoop to portion mixture for each ball. Roll in cookie crumbs until evenly coated. Place in single layer on parchment-lined sheet pans.
  3. Refrigerate  until ready to serve.
  4. Substitute

    Substitute crushed OREO Small Cookie Pieces for the crushed NUTTER BUTTER Cookies.


Nutritional facts are based on a single serving
Calories 190
Total fat 12g
Saturated fat 5g
Trans fat 0g
Cholesterol 10mg
Sodium 115mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 8g
Protein 2g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 0%DV
Protein 8g
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