Nutter Butter Cheesecake Truffles
First Place Candies and 2006 Grand Prize Recipe Winner: Traci Mitchell of Dothan, AL
1 pkg. Nutter Butter Cookies, divided
1 pkg. (8 oz.) cream cheese, softened
1 pkg. white chocolate candy coating, melted
*1 teaspoon LorAnn Cheesecake Flavoring (optional)
Crush five of the cookies to fine crumbs in food processor; reserve for later use. Crush remaining cookies to fine crumbs; place in medium bowl.
Add cream cheese; mix until well blended.
Roll cookie mixture into 1-inch balls.
Refrigerate until firm, about an hour.
Melt white chocolate candy coating and cheesecake flavoring according to package directions.
Dip balls into chocolate; place on baking sheet lined with wax paper.
Sprinkle with reserved cookie crumbs. Store covered in refrigerator.
Makes about 42 truffles
*LorAnn Flavorings can be found in most cake and candy supply stores.