Best Butterfinger Truffles Recipes

Butterfinger Brownie Truffles Recipe by Tasty image

Provided by Butterfinger

Yield 20 truffles

Number Of Ingredients 7

1 box brownie mix, batter prepared according to package instructions
⅓ cup creamy peanut butter
4 oz cream cheese, room temperature
¼ cup powdered sugar
12 oz Butterfinger Bits or crushed Butterfinger bars
1 ½ oz semisweet chocolate chips
1 tablespoon coconut oil

Steps:

Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
Chill the truffles for 20 minutes before serving.
Enjoy!

Nutrition Facts : Calories 241 calories, Carbohydrate 34 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

Butterfinger Truffles image

Provided by Bon Appétit Test Kitchen

Yield Makes about 80

Number Of Ingredients 6

10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon unsalted butter
1 cup heavy cream
1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
4 teaspoons unsweetened cocoa powder
Chopped roasted unsalted peanuts or peanut halves

Steps:

Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

Butterfinger Cookie Dough Truffles image

Provided by @MakeItYours

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 Tablespoon + 1 teaspoon milk
1 1/4 cups flour
1 cup crushed Butterfinger bars
8 ounces chocolate CandiQuik
chocolate sprinkles

Steps:

In a mixing bowl, cream the butter and sugar. Add the vanilla, salt, and milk and cream again. Slowly beat in the flour. Stir in the Butterfinger bars by hand.
Roll the dough into 35 truffles. Refrigerate 20-30 minutes.
Melt the CandiQuik according to the package directions. Dip the truffles into the chocolate covering the whole truffle. Set on wax paper and top with chocolate sprinkles. Let set. Keep in a sealed container on the counter for 3-4 days. They can be refrigerated if they last longer.