Butterfinger Truffles
Butterfinger truffles are an easy no bake treat packed with the sweet peanut butter flavor and crunchy candy goodness of your favorite Butterfinger bars, all wrapped in a smooth chocolate coating. This treat is perfect for holiday cookie trays, parties, and homemade gifts.
During the holidays, I love to gift homemade candy.
I also love to put some homemade candies out on my cookie trays.
And my family is full of peanut butter lovers.
These homemade Butterfinger truffles are a hit with them and any peanut butter fan!
They take all that familiar candy bar flavor and turn it into bite sized treats with a creamy, yet crunchy center and a chocolate shell that makes every piece feel like a little homemade candy shop indulgence.
The best part is that you don’t need to turn on the oven or fuss with complicated candy making techniques to pull them together.
Whip up a batch ahead of time and keep them chilled until you’re ready to serve.
Ingredients
To make these you’ll need:
- Graham crackers– 6 sheets.
- Butterfinger chocolate bars– 3 whole chocolate bars plus more for garnish.
- Sugar– Powdered.
- Peanut butter– Creamy is best. Don’t use natural. It will separate.
- Vanilla extract
- Melting chocolate– Sometimes these are called melting wafers.
How to Make
Butterfinger truffles are pretty easy to make.
Just pulse the graham crackers and Butterfingers together in a large food processor until they are crumbly.
Add the powdered sugar, peanut butter, and vanilla to the crumbs in the food processor and pulse everything again until the mixture comes together.
Roll the mixture into small balls that are roughly 1-2 tablespoon each.
Put them onto a parchment lined baking sheet.
Repeat until you’ve used up all the mixture.
Put the tray of truffle centers into the fridge to firm up for 25 minutes.
After they have refrigerated, melt the chocolate in a microwave safe bowl in 30 second increments in the microwave, stirring after each.
Do this until the chocolate melts are smooth.
Dip the truffles into the melted chocolate to cover, letting any excess chocolate drip off into the bowl.
Top each truffle with chopped Butterfinger for garnish if desired.
Set them back on the parchment lined tray and refrigerate them to set.
Serve and enjoy!
Storing
Store these truffles in an airtight container.
They will keep in a container on the counter for up to a week or in the fridge for 2.
Tips and Tricks
- Break apart the graham cracker sheets and coarsely chop the bars before you pulse them together in the food processor.
- Use a small cookie scoop to evenly portion out the truffle filling.
- If you are using Butterfinger bars to garnish the truffles, sprinkle the topping onto each one as soon as they are dipped so the topping sticks.
Other Easy Candy Recipes
Butterfinger truffles are an easy no bake treat for anyone whole loves peanut butter.
Make them and enjoy!
Looking for other easy candy recipes?
Try these:
- Chocolate Turtles Candy
- Brownie Cheesecake Truffles
- Soft Chewy Caramels
- Maple Glazed Walnuts
- Grandma’s Secret Ingredient Fudge
If you’ve tried these BUTTERFINGER TRUFFLES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butterfinger Truffles
Ingredients
- 6 sheets graham crackers
- 3 butterfinger chocolate bars plus more to garnish if desired
- 1 ¼ cup powdered sugar
- 1 ¼ cups peanut butter
- 1 teaspoon vanilla extract
- 2 cups chocolate melting wafers
Instructions
- In a large food processor, add the graham crackers and butter finger bars and pulse until crumbly.6 sheets graham crackers, 3 butterfinger chocolate bars
- Add the powdered sugar, peanut butter, and vanilla and pulse again until the mixture comes together.1 ¼ cup powdered sugar, 1 ¼ cups peanut butter, 1 teaspoon vanilla extract
- Form into small balls, roughly 1-2 tablespoons, and put onto a parchment lined baking sheet.
- Put into the fridge to firm up for 25 minutes.
- In a heatproof bowl, melt the chocolate in 30 second increments in the microwave, stirring after each, until smooth.2 cups chocolate melting wafers
- Dip the truffles into the melted chocolate and top with chopped butterfinger chocolate bar if desired.
- Allow to set before serving.
Notes
- Break apart the graham cracker sheets and coarsely chop the bars before you pulse them together in the food processor.
- Use a small cookie scoop to evenly portion out the truffle filling.
- If you are using Butterfinger bars to garnish the truffles, sprinkle the topping onto each one as soon as they are dipped so the topping sticks.
Nutrition
