NUTTER BUTTER TRUFFLES

We’ve been battling a serious case of pink eye conjunctivitis in our house this week. {The doctor actually told me not to call it pink eye because he said there is a stigma around it that gets everybody hyped up when they don’t really need to be. Weird that he would care to tell me that, but I totally agree.} Anyway, it’s taken a serious toll on all of us. I don’t know if it’s because Adelaide is teething at the same time as well, but for the past 5 nights, she has woken up, literally, every two hours. It’s killing me! That was until last night, when she slept for 11 whole hours straight! I was in heaven. But then, of course I went to bed at 12:30 am, so it kind of nullified that luxury. Oh, mom life.

So, amidst the tired eyes and slow, dragging feet today, I’ve been popping these bad boys to keep me awake and moving. And yes, I’ve counting every one of their calories {which are around 87 each, by the way} and they’ve definitely hit the spot for my sweet tooth! Best part about making them, is they only require 4 ingredients. Holla!

Ingredients:

• 1 {16 oz} package Nutter Butters
• 1 {8 oz.} pkg cream cheese
• 16 oz. white dipping chocolate {I use Candiquik}
• {Optional} 1/2 cup smooth peanut butter

Directions:

1. In a food processor or blender, blend Nutter Butters until fine crumbs are formed.
2. With a stand mixer or an electric hand mixer, combine the crumbs with the cream cheese and mix well. {I used the cream cheese straight out of the refrigerator and it worked great, so I suggest doing that.}
3. Roll the Nutter Butter dough into 1 inch balls and set aside.
4. For full instructons : www.highheelsandgrills.com

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