Nutter Butter Truffles

Makes about 3 dozen truffles

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

In a food processor or blender, blend Nutter Butters until fine crumbs are formed.
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.}
Roll the Nutter Butter dough into 1 inch balls and set aside.
Melt chocolate according to package directions. Dip Nutter Butter balls into the chocolate using a fork. Do not pierce the ball, but place it on top of the fork prongs. Coat it with the chocolate and then let the excess chocolate run off through the prongs. Carefully place the coated ball on wax paper to let set.
Let sit for about ten minutes until chocolate is hardened.
Melt the peanut butter in the microwave for 45-60 seconds until it’s smooth and runny. Place it in a small Ziploc bag and cut a very small corner off of the bag. Drizzle the peanut butter over the truffles and enjoy.