Step 1

Prepare a large cookie sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl mix together the crushed nutter butter cookies (reserving about ¼ cup for garnishing the final product), cream cheese and vanilla using an electric hand or stand mixer. Blend until the mixture is “dough-like”.

Step 3

Using a 1-½ inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips.

Step 4

Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.

Step 5

About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate. Place the wafers in a microwave safe bowl and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and add the crisco shortening. Return to the microwave for an additional 30 seconds. Repeat until the wafers are silky smooth. See notes for additional tips.

Step 6

Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.

Step 7

Place each chocolate covered truffle on parchment paper and top with a large pinch of the nutter butter crumbs. Repeat this process for each truffle, working one at a time.

Step 8

Place inside the refrigerator and allow to cool for an additional 30 minutes before serving.