Name: Reese’s Nutter Butter Cookie Truffles
Prep time: 60 min
Total time: 60 min
Ingredients: 16 ounces nutter butter cookies; 8 ounces cream cheese (room temperature); 8 ounces Reese's Mini Peanut Butter Cups (each one quartered); 12 ounces milk chocolate chips; ¾ Tablespoon shortening; 1 Tablespoon sprinkles (optional for top)

Our Reese’s Nutter Butter Cookie Truffles are the best of both Nutter butter cookies and Reese's peanut butter cups dipped in chocolate!

When it comes to desserts, our favorite combination is anything with chocolate and peanut butter.

These delicious no-bake truffles will quickly become your go-to dessert. You can even put your kids in charge of making them!

Recipe Ingredient Notes

To make Reese’s Nutter Butter Cookie Truffles, you will need the following ingredients:

Nutter Butter Cookies
Cream Cheese
Reese’s Mini Peanut Butter Cups
Milk Chocolate Chips
Shortening
Sprinkles, optional for top

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Reese's Nutter Butter Cookie Truffles topped with sprinkles, lined up on a baking sheet.

Blend the Nutter Butter cookies in a food processor until they are fine crumbs.
Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
Remove blade from blender or transfer dough to another bowl. Gently fold in the quartered Reese’s peanut butter cups (I used the very small mini Reese’s that come unwrapped).
Roll dough into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip each frozen truffle into the melted chocolate.
Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. We used a plastic fork to dip each truffle, but you could also use a chocolate dipping tool.
Set truffle back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up.
Repeat the process until all the truffles are covered in chocolate.
The chocolate will set up quickly because the balls are so cold from being in the freezer.

Storing and Other Tips

Store truffles in an airtight container in the refrigerator for up to two weeks. They also taste really good frozen!

Looking for a shortening substitute? Try coconut oil or vegetable oil.

Enjoy More Delicious Truffles Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

Reese’s Nutter Butter Cookie Truffles

5 from 14 votes

Our Reese’s Nutter Butter Cookie Truffles are the best of both Nutter butter cookies and Reese's peanut butter cups dipped in chocolate!

40 truffles

Prep Time 1

Cook Time 0

Total Time 1

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Ingredients

▢ 16 ounces nutter butter cookies
▢ 8 ounces cream cheese, room temperature
▢ 8 ounces Reese's Mini Peanut Butter Cups, each one quartered
▢ 12 ounces milk chocolate chips
▢ ¾ Tablespoon shortening
▢ 1 Tablespoon sprinkles, optional for top

Equipment

Instructions

Blend the Nutter Butter cookies in a food processor until they are fine crumbs.
Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
Remove blade from blender or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups (I used the very small mini Reese's that come unwrapped).
Roll dough into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip each frozen truffle into the melted chocolate.
Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. We used a plastic fork to dip each truffle, but you could also use a chocolate dipping tool.
Set truffle back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up.
Repeat the process until all the truffles are covered in chocolate.
The chocolate will set up quickly because the balls are so cold from being in the freezer.

Notes

Looking for a shortening substitute? Try coconut oil or vegetable oil.

Nutrition

Calories: 139 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.03 g · Cholesterol: 3 mg · Sodium: 81 mg · Potassium: 58 mg · Fiber: 0.2 g · Sugar: 11 g · Vitamin A: 34 IU · Vitamin C: 0.02 mg · Calcium: 19 mg · Iron: 0.1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

dc says:

Oh yeah! PB and chocolate...the best! thanks for sharing!

Wanda Copier says:

Is there something you can substitute for the shortening? Not that the rest of the ingredients are super healthy.... :) But my research shows me that shortening is really not a great thing to be using in anything. Just curious what your thoughts are. Would butter work?

amanda says:

Coconut oil is a great substitute for shortening in this recipe with dipping chocolate.

Cyd says:

A teaspoon or two of vegetable oil will also work.

sue griffore says:

do these need to stay refrigerated? some sites say to - I wonder what you recommend. thank you....

Cyd says:

They are fine to be left out for a while during a party or bbq. But after that keep them stored in the fridge. :)

cookingmommy says:

What an absolutely delicious chocolate peanut butter recipe,my kids are going to love this. We are going to add some dark chocolate powder and raw coco bits and serve it to my dieting group as a treat Friday. http://gooddietforwomen.blogspot.com/2014/05/how-to-be-thin-with-chocolate.html

Amanda Wilson says:

I dont have a food processor. What is the next best thing to use.

Sandy says:

I don't have a food processor. Would something else do the trick?

Cyd says:

You could try and crush them in a blender or with a rolling pin. You want them to be fine crumbs, no chunks.

Cyd says:

You could try a blender or a rolling pin. You want them to be crushed fine, no chunks.

WendyY says:

You can substitute cooking (parafin) wax for the oil. I make coconut balls (think Mounds bars) all the time and coat the coconut with melted cooking wax and chocolate just like this. (Melt together chips of wax and choco chips (together) in the microwave on low until the wax is melted.)

Dawn says:

I could not find the mini Reese's peanut butter cups in the store, so I bought the regular size ones. Do you happen to know what the measuring cup equivalent size was when you chopped up yours? I am chopping up the peanut butter cups now, but not sure how many I should use. Thank you so much! :-)

Amanda says:

Thank you for the recipe! I am preparing to make these for Father's Day for two very special men who happen to LOVE peanut butter. These look great!!!!! I love all your recipes!

E. N. says:

This looks like the best possible dessert. So, vegetable oil will work instead of shortening? I just don't want to buy shortening because I never use it, and I'd rather use what I have. I'm so excited to make this!

Candice Dyer says:

Coconut oil, it naturally solidifies at room temperature.

Cyd says:

If you use oil just do 1/2 tablespoon. It should be fine! :)

Cyd says:

It's been a few months since I made them and I used the whole 8 ounce bag of the Reese's minis. You may need to go by ounces. You say you bought the regular size peanut butter cups. Is that regular miniature reese's or the full size candy bar size. My guess is around 1 1/2 cups when the minis were quartered. I hope this helps. We love these truffles! Have a great week!! Cyd (mom of the Six Sisters)

sue griffore says:

As these need to be in the fridge -- does the chocolate coating bloom? sweat? thanks !!!

Cyd says:

When we made it the chocolate coating did not sweat! They also didn't last very long! They were a big hit!

Melissa says:

I love no bake cookies and would like to try these but I have never heard of Nutter Butter Cookies. Can you please describe them so I may find their equivalent at a store local to me? Thank you :)

Cyd says:

Nutter Butter cookies are made by Nabisco. They are basically a peanut butter sandwich cookie. So if you can't find them, just use any peanut butter sandwich cookie and it will taste the same. Hope this helps. Let us know if you have any other questions!! Cyd (mom of the Six Sisters)

denise says:

can I make these ahead of time and freeze until party day?

Cyd says:

Yes, these will freeze just fine in an airtight container or a freezer bag.

RG says:

These are fabulous! My daughter and I just finished them. Wow....amazing! I have a a "heavenly cake pop roller" and I used that to form the balls - super easy and they turned out great! Thanks for an amazing recipe!

Cindy says:

Can I use the chocolate candy coating(stuff you use for chocolate covered strawberry) instead of chocolate chips? Thanks!

Cyd says:

That would work just fine in place of chocolate chips.

bree says:

I just made my second batch - this time I used the peanut butter filled Oreos. WOW

Cyd says:

YUM! That sounds delicious!

Candice Dyer says:

Instead of shortening you could use coconut oil, much healthier. Use refined coconut oil if you don't want that coconut taste.

Candice Dyer says:

Coconut oil. (Get refined if you do not want a coconut taste).

joanne says:

Hi does anyone know what the English ingredients would be to this as would love to make it

Rose says:

I don't know if it's just me, but I don't see any list of ingredients. Just the word "Ingredients:" and then they list the directions. If someone could point out where I should be looking, I would appreciate it. I tried highlighting over the space, but no words appeared. Thanks!

Teresa says:

I was wondering if you have ever tried to freeze these and pull out a little at a time?

Sherrie says:

16 ounces Nutter Butter Cookies 8 ounces cream cheese 8 ounces Reese's Mini Peanut Butter Cups, each one quartered 12 ounces milk chocolate chips 3/4 tablespoon shortening 1 tablespoon sprinkles (optional for top)

Cyd says:

These will freeze just fine and you can easily pull them out as needed!

Cyd says:

We just went to the post and all of the ingredients are listed. Not sure why it doesn't show up for you.

Louise Graham says:

Can anyone tell me Why, sometimes when I melt the coating waffers. and let them setup in a cold room, they will get a white film (the candy) on them... Why does this happen???

Missy says:

When crushing the nutter butter cookies, am I crushing the cookie part and the peanut butter filling part together? Also if I use coconut oil would the amount used be the same as if i used the shortening?

Ellin says:

I require a gluten free diet. There are a sort of "Oreo" cookie by Glutino, but they're not very good. They also have a white/vanilla cookie similar to Golden Oreos, which are quite good. Thoughts? Would the consistency work w/out any cookies?

Cyd says:

We have only made the nutter butter cookie truffles as directed on our recipe. You could try substituting the gluten free cookie in place of the nutter butter cookies. The taste will be different since it's not a peanut butter flavored cookie. But if it's similar to a golden oreo it should still taste good!

Ellin says:

Thank you!

Cyd says:

Hi Missy, crush the whole cookie together. We have not made this recipe using coconut oil.

Cheryl Osborne says:

I have never seen nutter butter cookies either but the peanut butter cookies I can by do I keep cookies and the peanut butter parts to use?

Cyd says:

You use the whole cookie to make the fine crumbs (that includes the peanut butter filling).

Kimberly Murphy says:

what about using the Gulf wax or the dipping chocolate? I have used both when I make my peanut butter balls.

Karen W says:

These look absolutely amazing. I am a big fan of chocolate and peanut butter. I saw this recipe on Facebook. Would love if you could stop by and share with Kids and a Mom in the Kitchen. http://totsandme.blogspot.com/2014/11/kids-and-mom-in-kitchen-100-surprise.html Have a great day!

Claudia D says:

I just finished making these. I plan to take them, along with some pies, to my daughter's home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!

Cakes flowers midnight delivery in hyderabad says:

Great recipe .. But how many days can we store it??..

Ginny Schinas says:

I melted Merkins break up chocolate instead of melted chocolate chips. The coating seems a little soft to the touch. I had hoped for more of a candy shell. Was there a better choice ? The recipe is wonderful!

Patti LeBlanc says:

I live in Canada and do not have Nutter Butter Cookies. Would any sandwich cookie with a peanut butter type filling work?

Cyd says:

Yes, any peanut butter sandwich cookie will work!! :)

Cyd says:

Chocolate chips work the best.

Cyd says:

They can be easily stored in an airtight container in the fridge for a few weeks.

Pat says:

Do these have to be refrigerated after they are done, or can they stay on the counter in an airtight container?

Cyd says:

They will be fine on the counter for a few hours, but if they last longer than that you may want to keep them in the fridge because of the cream cheese.

Linda says:

I was wondering if I could use a blender or just a plastic bag and rolling pin to crush the cookies ? I am making these and the oreo ones and I don't have a food processor !

Deb D. says:

The Target brand of peanut butter cookies are excellent and much cheaper! I think they taste better than the Nutter Butters.

Sharon says:

How much refined coconut oil would be needed in substitute of the shortening?

Cyd says:

You could use your blender, just do it long enough that you get fine crumbs.

Alison says:

You can also use palm oil. It's used as shortening. You can find it at Sprouts in the baking area.

Joan says:

I'm preparing to make the chocolate coating. Am I reading this correctly--12 oz. of milk chocolate chips and ONLY 3/4 of a TABLESPOON of shortening? Thanks!

Cyd says:

Yes, you have it right! These are our favorites!

Diane says:

Do these require refrigeration after making them ? I am always looking for things to send my deployed husband and his soldiers and they would LOVE these!! Mailing time is about 7-10 days. Thanks!!

Cyd says:

Hi Diane, with cream cheese in the recipe they need to be refrigerated. I'm afraid your soldiers would get sick after having them being shipped for 7 to 10 days. Our Reese's Rice Krispie Treats might ship well!! And a BIG THANK YOU to your husband and all the troops for all they do!!

tanya says:

can i use white chocolate and dye it pink? id love to make these for my daughters birthday party.

Cyd says:

You just have to be careful dying white chocolate so that it doesn't seize. You would be better of buying the pink melting chocolate at a craft store and then you won't have to dye it.

rita says:

The chocolate is too thick to dip into. Will not make these again.

peggy says:

I would like to make 4 or 5 of your truffles for my daughter's wedding...can they all be frozen and if so is there any issues with the chocolate when thawing?

Cyd says:

Just freeze them in an airtight container and they will be fine.

Crystal says:

It's possible the chocolate didnt get hot enough to thin out. Also, I have noticed the brand of chocolate chips can make a world of difference, not just in texture, but taste.

Cathy Killion says:

Can't wait to make the nutter butter truffle. But I have to wait a couple of weeks until I get the cast off my left hand and thumb.

sherrill says:

Considering all the other fat ingredients, 3/4 T of shortening should not even factor into deciding to make these, or not. It's a treat, not part of a healthy, daily diet.

Shanna Sorenson says:

oh yum I need to try these!

Annie Wheaton-Kenner says:

My husband and I love peanut butter and this sounds so yummy, but I'm on a gluten free diet so I will look for some peanut butter or chocolate cookie that will work. Also I will use the coconut oil instead of the shorting it taste richer. Can't wait to try it. Thank you!!

Linda says:

Can you use semi-sweet chocolate chips instead and do you think they would still be good?

Cyd says:

You could use semi sweet chocolate chips in place of the milk chocolate chips. We like the taste of milk chocolate chips better, but it's a personal preference.

ljtillery says:

It is called a bloom or blooming. It happens when chocolate is subjected to heat then cooled back down in the cold. Allow to cool down at room temp and then refrigerate. If that doesn't help, use a coconut oil

Rebecca Brooks says:

What can be used instead of cream cheese?

Natalye says:

Can you tell me if this needs to be refrigerated? Thanks!

Momma Cyd says:

Refrigerate if not eating them right away. But they are fine to set out for a few hours for a dinner or party.

NickiDE says:

So yummy. A few tips I find helpful from making the Oreo truffles, use almond bark for the dipping - has no flavor and melts so much more smoothly than chocolate chips. You could also use candy melts, but they are more expensive. For easy dipping, put a toothpick in each ball before freezing. Then you can use the pick to dunk them in chocolate. Remove the pick when set and cover the hole with a dot of melted chocolate.

Join The Discussion

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dc says:

Oh yeah! PB and chocolate...the best! thanks for sharing!
Wanda Copier says:

Is there something you can substitute for the shortening? Not that the rest of the ingredients are super healthy.... :) But my research shows me that shortening is really not a great thing to be using in anything. Just curious what your thoughts are. Would butter work?
amanda says:

Coconut oil is a great substitute for shortening in this recipe with dipping chocolate.
Cyd says:

A teaspoon or two of vegetable oil will also work.
sue griffore says:

do these need to stay refrigerated? some sites say to - I wonder what you recommend. thank you....
Cyd says:

They are fine to be left out for a while during a party or bbq. But after that keep them stored in the fridge. :)
cookingmommy says:

What an absolutely delicious chocolate peanut butter recipe,my kids are going to love this. We are going to add some dark chocolate powder and raw coco bits and serve it to my dieting group as a treat Friday. http://gooddietforwomen.blogspot.com/2014/05/how-to-be-thin-with-chocolate.html
Amanda Wilson says:

I dont have a food processor. What is the next best thing to use.
Sandy says:

I don't have a food processor. Would something else do the trick?
Cyd says:

You could try and crush them in a blender or with a rolling pin. You want them to be fine crumbs, no chunks.
Cyd says:

You could try a blender or a rolling pin. You want them to be crushed fine, no chunks.
WendyY says:

You can substitute cooking (parafin) wax for the oil. I make coconut balls (think Mounds bars) all the time and coat the coconut with melted cooking wax and chocolate just like this. (Melt together chips of wax and choco chips (together) in the microwave on low until the wax is melted.)
Dawn says:

I could not find the mini Reese's peanut butter cups in the store, so I bought the regular size ones. Do you happen to know what the measuring cup equivalent size was when you chopped up yours? I am chopping up the peanut butter cups now, but not sure how many I should use. Thank you so much! :-)
Amanda says:

Thank you for the recipe! I am preparing to make these for Father's Day for two very special men who happen to LOVE peanut butter. These look great!!!!! I love all your recipes!
E. N. says:

This looks like the best possible dessert. So, vegetable oil will work instead of shortening? I just don't want to buy shortening because I never use it, and I'd rather use what I have. I'm so excited to make this!
Candice Dyer says:

Coconut oil, it naturally solidifies at room temperature.
Cyd says:

If you use oil just do 1/2 tablespoon. It should be fine! :)
Cyd says:

It's been a few months since I made them and I used the whole 8 ounce bag of the Reese's minis. You may need to go by ounces. You say you bought the regular size peanut butter cups. Is that regular miniature reese's or the full size candy bar size. My guess is around 1 1/2 cups when the minis were quartered. I hope this helps. We love these truffles! Have a great week!! Cyd (mom of the Six Sisters)
sue griffore says:

As these need to be in the fridge -- does the chocolate coating bloom? sweat? thanks !!!
Cyd says:

When we made it the chocolate coating did not sweat! They also didn't last very long! They were a big hit!
Melissa says:

I love no bake cookies and would like to try these but I have never heard of Nutter Butter Cookies. Can you please describe them so I may find their equivalent at a store local to me? Thank you :)
Cyd says:

Nutter Butter cookies are made by Nabisco. They are basically a peanut butter sandwich cookie. So if you can't find them, just use any peanut butter sandwich cookie and it will taste the same. Hope this helps. Let us know if you have any other questions!! Cyd (mom of the Six Sisters)
denise says:

can I make these ahead of time and freeze until party day?
Cyd says:

Yes, these will freeze just fine in an airtight container or a freezer bag.
RG says:

These are fabulous! My daughter and I just finished them. Wow....amazing! I have a a "heavenly cake pop roller" and I used that to form the balls - super easy and they turned out great! Thanks for an amazing recipe!
Cindy says:

Can I use the chocolate candy coating(stuff you use for chocolate covered strawberry) instead of chocolate chips? Thanks!
Cyd says:

That would work just fine in place of chocolate chips.
bree says:

I just made my second batch - this time I used the peanut butter filled Oreos. WOW
Cyd says:

YUM! That sounds delicious!
Candice Dyer says:

Instead of shortening you could use coconut oil, much healthier. Use refined coconut oil if you don't want that coconut taste.
Candice Dyer says:

Coconut oil. (Get refined if you do not want a coconut taste).
joanne says:

Hi does anyone know what the English ingredients would be to this as would love to make it
Rose says:

I don't know if it's just me, but I don't see any list of ingredients. Just the word "Ingredients:" and then they list the directions. If someone could point out where I should be looking, I would appreciate it. I tried highlighting over the space, but no words appeared. Thanks!
Teresa says:

I was wondering if you have ever tried to freeze these and pull out a little at a time?
Sherrie says:

16 ounces Nutter Butter Cookies 8 ounces cream cheese 8 ounces Reese's Mini Peanut Butter Cups, each one quartered 12 ounces milk chocolate chips 3/4 tablespoon shortening 1 tablespoon sprinkles (optional for top)
Cyd says:

These will freeze just fine and you can easily pull them out as needed!
Cyd says:

We just went to the post and all of the ingredients are listed. Not sure why it doesn't show up for you.
Louise Graham says:

Can anyone tell me Why, sometimes when I melt the coating waffers. and let them setup in a cold room, they will get a white film (the candy) on them... Why does this happen???
Missy says:

When crushing the nutter butter cookies, am I crushing the cookie part and the peanut butter filling part together? Also if I use coconut oil would the amount used be the same as if i used the shortening?
Ellin says:

I require a gluten free diet. There are a sort of "Oreo" cookie by Glutino, but they're not very good. They also have a white/vanilla cookie similar to Golden Oreos, which are quite good. Thoughts? Would the consistency work w/out any cookies?
Cyd says:

We have only made the nutter butter cookie truffles as directed on our recipe. You could try substituting the gluten free cookie in place of the nutter butter cookies. The taste will be different since it's not a peanut butter flavored cookie. But if it's similar to a golden oreo it should still taste good!
Ellin says:

Thank you!
Cyd says:

Hi Missy, crush the whole cookie together. We have not made this recipe using coconut oil.
Cheryl Osborne says:

I have never seen nutter butter cookies either but the peanut butter cookies I can by do I keep cookies and the peanut butter parts to use?
Cyd says:

You use the whole cookie to make the fine crumbs (that includes the peanut butter filling).
Kimberly Murphy says:

what about using the Gulf wax or the dipping chocolate? I have used both when I make my peanut butter balls.
Karen W says:

These look absolutely amazing. I am a big fan of chocolate and peanut butter. I saw this recipe on Facebook. Would love if you could stop by and share with Kids and a Mom in the Kitchen. http://totsandme.blogspot.com/2014/11/kids-and-mom-in-kitchen-100-surprise.html Have a great day!
Claudia D says:

I just finished making these. I plan to take them, along with some pies, to my daughter's home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!
Cakes flowers midnight delivery in hyderabad says:

Great recipe .. But how many days can we store it??..
Ginny Schinas says:

I melted Merkins break up chocolate instead of melted chocolate chips. The coating seems a little soft to the touch. I had hoped for more of a candy shell. Was there a better choice ? The recipe is wonderful!
Patti LeBlanc says:

I live in Canada and do not have Nutter Butter Cookies. Would any sandwich cookie with a peanut butter type filling work?
Cyd says:

Yes, any peanut butter sandwich cookie will work!! :)
Cyd says:

Chocolate chips work the best.
Cyd says:

They can be easily stored in an airtight container in the fridge for a few weeks.
Pat says:

Do these have to be refrigerated after they are done, or can they stay on the counter in an airtight container?
Cyd says:

They will be fine on the counter for a few hours, but if they last longer than that you may want to keep them in the fridge because of the cream cheese.
Linda says:

I was wondering if I could use a blender or just a plastic bag and rolling pin to crush the cookies ? I am making these and the oreo ones and I don't have a food processor !
Deb D. says:

The Target brand of peanut butter cookies are excellent and much cheaper! I think they taste better than the Nutter Butters.
Sharon says:

How much refined coconut oil would be needed in substitute of the shortening?
Cyd says:

You could use your blender, just do it long enough that you get fine crumbs.
Alison says:

You can also use palm oil. It's used as shortening. You can find it at Sprouts in the baking area.
Joan says:

I'm preparing to make the chocolate coating. Am I reading this correctly--12 oz. of milk chocolate chips and ONLY 3/4 of a TABLESPOON of shortening? Thanks!
Cyd says:

Yes, you have it right! These are our favorites!
Diane says:

Do these require refrigeration after making them ? I am always looking for things to send my deployed husband and his soldiers and they would LOVE these!! Mailing time is about 7-10 days. Thanks!!
Cyd says:

Hi Diane, with cream cheese in the recipe they need to be refrigerated. I'm afraid your soldiers would get sick after having them being shipped for 7 to 10 days. Our Reese's Rice Krispie Treats might ship well!! And a BIG THANK YOU to your husband and all the troops for all they do!!
tanya says:

can i use white chocolate and dye it pink? id love to make these for my daughters birthday party.
Cyd says:

You just have to be careful dying white chocolate so that it doesn't seize. You would be better of buying the pink melting chocolate at a craft store and then you won't have to dye it.
rita says:

The chocolate is too thick to dip into. Will not make these again.
peggy says:

I would like to make 4 or 5 of your truffles for my daughter's wedding...can they all be frozen and if so is there any issues with the chocolate when thawing?
Cyd says:

Just freeze them in an airtight container and they will be fine.
Crystal says:

It's possible the chocolate didnt get hot enough to thin out. Also, I have noticed the brand of chocolate chips can make a world of difference, not just in texture, but taste.
Cathy Killion says:

Can't wait to make the nutter butter truffle. But I have to wait a couple of weeks until I get the cast off my left hand and thumb.
sherrill says:

Considering all the other fat ingredients, 3/4 T of shortening should not even factor into deciding to make these, or not. It's a treat, not part of a healthy, daily diet.
Shanna Sorenson says:

oh yum I need to try these!
Annie Wheaton-Kenner says:

My husband and I love peanut butter and this sounds so yummy, but I'm on a gluten free diet so I will look for some peanut butter or chocolate cookie that will work. Also I will use the coconut oil instead of the shorting it taste richer. Can't wait to try it. Thank you!!
Linda says:

Can you use semi-sweet chocolate chips instead and do you think they would still be good?
Cyd says:

You could use semi sweet chocolate chips in place of the milk chocolate chips. We like the taste of milk chocolate chips better, but it's a personal preference.
ljtillery says:

It is called a bloom or blooming. It happens when chocolate is subjected to heat then cooled back down in the cold. Allow to cool down at room temp and then refrigerate. If that doesn't help, use a coconut oil
Rebecca Brooks says:

What can be used instead of cream cheese?
Natalye says:

Can you tell me if this needs to be refrigerated? Thanks!
Momma Cyd says:

Refrigerate if not eating them right away. But they are fine to set out for a few hours for a dinner or party.
NickiDE says:

So yummy. A few tips I find helpful from making the Oreo truffles, use almond bark for the dipping - has no flavor and melts so much more smoothly than chocolate chips. You could also use candy melts, but they are more expensive. For easy dipping, put a toothpick in each ball before freezing. Then you can use the pick to dunk them in chocolate. Remove the pick when set and cover the hole with a dot of melted chocolate.