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Stack of Nutter Butter Truffle Brownies
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Nutter Butter Truffle Brownies

Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!
Servings 1 hour
Author Dorothy Kern

Ingredients

  • 1 box or pouch brownie mix 8x8” or 9x9" pan size, any brand or flavor plus ingredients called for to make brownies
  • 20 regular size Nutter Butter cookies or an 8 ounce package of the mini ones or you can use any peanut butter sandwich cookie
  • 5 ounces cream cheese
  • 1 cup chocolate chips
  • 1 tablespoon peanut butter

Instructions

  • Bake brownies according to package directions. Cool. I like lining the pan with foil before baking for easy removal and slicing.
  • While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. It will be clumpy, almost a ball but not quite when it's done. Press Nutter Butter mixture over cooled brownies.
  • Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture. Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.
  • Store in an airtight container for up to 3 days or freeze for up to one month.