Butterfinger Nutter Butter Truffles
User Reviews
4.7
Butterfinger Nutter Butter Truffles
Description
Butterfinger Nutter Butter Truffles blend crushed Nutter Butter cookies and softened cream cheese into a smooth mixture, enhanced by chopped Butterfinger candy bars. After refrigerating the truffle mixture to firm it up, it is shaped into small balls and frozen to make dipping in melted Ghirardelli chocolate wafers easier. The chocolate coating adds a firm shell, while the chopped Butterfinger garnish provides additional crunch and chocolate flavor. This combination produces a creamy, dense truffle with peanut butter and candy bar elements. The recipe yields about 30 truffles, making it suitable for gatherings or gifting as a sweet snack.
Ingredients
- 16 ounces Nutter Butters cookies (crushed)
- 8 ounces cream cheese (softened)
- 10 Butterfinger candy bars fun-size
- 16 ounces Ghirardelli melting wafers (dark or light chocolate)
Instructions
- In a stand mixer or with a hand mixer, beat the Nutter Butters and cream cheese together for 2 minutes. Add in 8 of the Butterfinger candy bars and beat until smooth. If the truffle mixture is too sticky to roll into balls, refrigerate the mixture for 30 minutes to an hour.
- Roll the truffle mixture into about 30 1 1/2-inch balls. Place them on a baking sheet covered in parchment paper and put them in the freezer to harden for about 30 minutes. This will make them easier to dip in chocolate.
- Take the remaining two Butterfinger candy bars and chop them finely. Set aside. Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
- Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with the chopped Butterfinger bars.
- Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.
Notes
- Chilling the truffle mixture before rolling helps prevent stickiness and makes shaping easier.
- Freezing the formed truffles prior to dipping in chocolate ensures a clean coating and easier handling.
- Use good-quality melting wafers to achieve a smooth chocolate finish.
- Once dipped and garnished, let the truffles set completely before storing.
- Calorie estimates are based on making 30 truffles; adjust accordingly if making more or fewer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 9mg | 3% |
| Sodium | 143mg | 6% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 107IU | 2% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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