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Creamy chocolate mixed with peanut butter and coated with bits of Butterfinger candy. These Butterfinger Truffles are a decedent treat!
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Butterfinger Truffles

Creamy chocolate mixed with peanut butter and coated with bits of Butterfinger candy. These Butterfinger Truffles are a decedent treat!
Prep Time15 mins
Cook Time10 mins
Setting Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Candy
Keyword: Butterfinger Truffles
Servings: 50 truffles

Ingredients

Truffles

  • 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

Instructions

Truffles

  • 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).

Coating

  • 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.