Decadent and delicious – we’re talking truffles in this week’s edition of Michelle ‘No-Bakes’. She takes one of the most loved flavor combos, chocolate and peanut butter, and transforms it into a quick dessert. It’s easy enough that even the kiddos can help make it.
Butterfinger Nutter Butter Truffles from
Ingredients
- 16 ounces Nutter Butters cookies (crushed)
- 8 ounces cream cheese (softened)
- 10 fun-size Butterfinger candy bars
- 16 ounces Ghirardelli melting wafers (dark or light chocolate)
Directions
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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.
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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 it easier to dip in chocolate.
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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.
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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.
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Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.
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