Prepare Baking Sheet:
Line a large baking sheet with parchment paper and set aside.

Make the Filling:
In a medium mixing bowl, combine crushed Nutter Butter cookies (reserve ¼ cup for garnish), cream cheese, and vanilla extract.
Using a hand or stand mixer, blend until the mixture forms a smooth, dough-like texture.

Form Truffles:
Using a 1½-inch cookie scoop, portion and roll the mixture into smooth balls using your palms.
Place each truffle on the prepared baking sheet. Continue until all dough is used.

Chill:
Refrigerate the truffle balls for 1 hour to firm up.

Melt the Chocolate:
About 10 minutes before removing the truffles from the fridge, add chocolate melting wafers to a microwave-safe bowl.
Heat on 50% power (or defrost mode) for 1 minute, stir, then add Crisco shortening.
Microwave for another 30 seconds, stirring between each interval, until the chocolate is completely smooth and glossy.

Coat the Truffles:
Using two forks or dipping tools, dip each chilled truffle into the melted chocolate until fully coated.
Gently tap off excess chocolate and place back on parchment paper.

Add Garnish:
Immediately sprinkle the tops with reserved crushed Nutter Butter crumbs.
Repeat for all truffles, working one at a time to ensure toppings stick before the chocolate hardens.

Chill Again:
Refrigerate for an additional 30 minutes or until the chocolate is fully set.

Serve:
Enjoy chilled straight from the fridge for the best flavor and texture!