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Butterfinger Nutter Butter Truffles Recipe

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This recipe for Butterfinger Nutter Butter Truffles, by , is from The Metott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erika Metott

Category:
Category:

Ingredients:  
Ingredients:  
1pkg (16oz) Nutter Butter Cookies
1 pkg (8oz) Cream Cheese
5 fun size Butterfinger Candy Bars
Chocolate for Dipping (I use Milk chocolate Almond Bark)

Directions:
Directions:
Mix. 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. Note: If you donít have a stand mixer you could use a food processor. The goal is to get the mix as smooth as possible.
Roll. 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. Note: You donít have to freeze them. You can dip right away if youíd like.
Melt. 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. Note: Be careful not to melt too quickly or the chocolate may get too hot and seize up.
Dip. 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.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another Christmas 2020 addition

 

 

 

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