Creamy chocolate mixed with peanut butter and coated with bits of Butterfinger candy. These Butterfinger Truffles are a decedent treat!
12 DAYS OF HOLIDAY TREATS: DAY 12
Today is Day 12 – the final day – of SugarSpicesLife 12 Days of Holiday Treats! I can’t believe this is the last recipe of the series!
This series has been so much fun to do. Maybe I’ll start doing a 12 day treat series every month! Just kidding … my kids would definitely develop a problem. But, I will do a summary of all my Christmas treat recipes from this year and years prior.
Today’s recipe is for Butterfinger Truffles.
I really like Butterfinger candy bars. In fact, I tried to talk to my kids into giving me the ones in their Halloween buckets this past year. It worked out alright. My kids are good and sweet, and haven’t yet learned the wonders of Butterfingers, so I scored a small one from each of them.
I wanted to use Butterfinger candy in some capacity this year at Christmastime. I thought of multiple ideas, but landed on truffles. It was a great decision.
Butterfinger Truffles were a fantastic decision. They were so good that I ate one or two or maybe a whole lot more than that when I was making them. This lead to a shortage of truffles for my Christmas gift boxes.
As I didn’t have enough for the gift boxes, wanted to make sure my friends were able have them, and figured my kids wouldn’t really like them that much anyhow – I told my children that they were an adult-only candy.
This lead to an interesting conversation between one of my kids and a friend of mine who happened to be at my house ….
My Child: Oh look, those are the candies that aren’t for kids, only adults.
Friend: I didn’t know that. Christine, are your kids allergic to peanuts?
Friend: Did you put alcohol in them?
Friend: So why can’t kids have them?
Me: ….. I ate too many and was running short for the gift boxes.
My Child: What?! That’s not fair. I want one!!!
I was busted. So, it seems as if I may have to make these a few more times this month.
The filling is similar to what I used in my Nutella Truffles and Chocolate Cherry Truffles.
But instead of Nutella and cherries, it uses creamy peanut butter and crushed up Butterfinger candy.
It truly is a simple and easy recipe to make, and would be a good one to make with kids.
For the coating, I dipped the truffles in melted semi-sweet chocolate, and then rolled the balls through crushed Butterfinger bars.
For the coating, it’s important to crush the Butterfingers well. You can use a food processor, or place them in a plastic bag and hit with a mallet.
I like a few larger candy pieces in the coating, so I used a mallet to break up my candy bars.
These Butterfinger Truffles are a rich, decadent treat that is both quick and easy to make!
- 3/4 cup heavy whipping cream
- 2 tablespoons butter
- 1/2 tablespoon light corn syrup
- 1/8 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons creamy peanut butter
- 1/4 cup chopped Butterfinger candy from about 1 regular sized Butterfinger candy bar
Coating and Decor
- 10 ounces semi-sweet chocolate
- 1 1/2 tablespoons coconut oil
- 3/4 cup crushed Butterfinger candy from about 3 regular sized Butterfinger candy bars
- Place chocolate chips in a medium to large sized heat safe bowl. Set aside.
- In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Once boiling, pour mixture over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
- Remove plastic wrap and whisk until smooth. Then stir peanut butter and 1/4 cup chopped Butterfinger into chocolate mixture.
- Place bowl in refrigerator for 15 minutes, then stir well. Place bowl back in refrigerator for another 15 minutes, then stir well.
- Again, place bowl back in refrigerator, but stir after 5 minutes. Repeat the cooling, then stirring, every 5 minutes until chocolate is firm enough to form into balls. This will take 10-15 minutes total.
- Once firm, form chocolate into about 1" round balls. Place on parchment paper or silicone mat. Put formed balls in refrigerator for at least 20 minutes (you may can keep the balls in the fridge for up to 24 hours, but if you do this put them in a container that seals, or cover them in plastic).
- On a working surface lay out a large piece of parchment paper or silicone baking mat. Place crushed Butterfingers on a plate or in a shallow bowl.
- Place chocolate and coconut oil in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until chocolate is melted and smooth.
- Remove balls from refrigerator. Use a fork to roll balls, 1 or 2 at a time, through melted chocolate. Use fork to pick up coated balls so that excess chocolate drips off balls into bowl.
- Roll truffle through crushed candy, then set truffle on parchment paper or silicone baking mat.
- Let truffles sit for 30-60 minutes before serving or storing.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Butterfinger Truffles, you might also enjoy these other SugarSpicesLife recipes:
Buckeyes (Peanut Butter Chocolate Candy)
Tiger Butter Fudge
Peanut Butter Chocolate Mousse Cake
Chocolate Cherry Truffles