Calling all peanut butter fanatics! These Nutter Butter Butterfinger Truffles are a MUST make if you love all things peanut butter!
Welcome back to my unofficial candy week 🙂
As I said earlier, October is totally the candy month. September’s all about pumpkin and apple, November’s all about pie, and October, in my humble opinion, is all about candy and chocolate and scary good sugary treats. Would you agree?
I figured this week I’d remake some candy faves or do fun spins on candy classics in preparation for Halloween! Butterfingers were one of my favorites as a kid because I loved the texture. It’s so unique!
These truffles combine Nutter Butter cookies as their base with Butterfinger candy bars mixed in for a one-two-punch of peanut buttery goodness. And while they look intimidating (as a lot of chocolate-dipped truffles do), I promise that they’re actually quite simple!
Cookie truffles are a simple and delicious treat to make for parties, get-togethers and for cookie or dessert trays because they can be easily customized to fit the occasion by way of flavorings or sprinkles and decorations on top of the finished truffles. Cookie truffles, essentially, are two ingredients: crushed cookies, and cream cheese. I know it sounds weird when it’s simplified like that, but the cream cheese just acts as a binder to hold the crushed cookies together and make them gooey, soft and perfectly melt-in-your-mouth delicious. While Oreo truffles are arguably the most popular, today we’re using Nutter Butter cookies. We’ll also add in some miniature Butterfinger “snack size” candy bars into the truffle mixture so you get little flecks of candy bar pieces in every bite.
Then you’ll coat the truffles in chocolate. I prefer using a chocolate candy coating which has a higher melting point, is more consistent and is less prone to seizing. You can find chocolate candy coating at almost every grocery store now by many names, including Candiquik, Target’s Good & Gather line, and Ghirardelli melting wafers, which are the best tasting ones.
Can you make these ahead of time?
Yes, of course! I recommend making them up to 1 day ahead of time and keeping them at room temperature. Conversely, you can also refrigerate them or freeze them.
Can these be frozen?
For long-term storage, yes, you can definitely freeze these. Just place them in an airtight container and freeze for several months. Let come to room temperature before serving.
Can I use chocolate chips to coat them?
No, I recommend using a chocolate candy coating specifically for this recipe as it melts better, is more consistent and is less prone to seizing.
Chewy, peanut buttery goodness with a sprinkle of candy heaven: you’re going to love these Nutter Butter Butterfinger Truffles!
Nutter Butter Butterfinger Truffles
These Nutter Butter Butterfinger Truffles are heaven sent! Easy cookie truffles made with Nutter Butter cookies and crushed Butterfinger candy bars, then coated in rich milk chocolate and sprinkled with more candy. The perfect PB overload treat!
Servings: 25 truffles
- 16 oz (1 package) Nutter Butter cookies
- 8 oz (1 package) cream cheese, softened
- 10 snack-size Butterfinger candy bars, divided
- 16 oz (1 package) chocolate candy coating like by CandiQuik
Line a rimmed baking sheet with foil and set aside. Meanwhile, to a large food processor, add in the Nutter Butter cookies and if they’ll fit, 7 of the snack size Butterfinger candy bars (unwrapped) and pulse until mixture resembles crumbs. Otherwise, pulse the cookies until coarse, then add the candy bars and pulse until mixture is crumbly. Add in the cream cheese brick and pulse or use the dough setting if you have it until mixture is moistened and comes together in a dough.
Using a Tablespoon-size cookie dough scoop, portion out rounded Tablespoonfuls of the cookie truffles and place on the rimmed baking sheet. You should get about 25 truffles. Refrigerate for about 15-20 minutes or until firm. You can also freeze about 10-15 minutes. While the truffles chill, break up the remaining 3 snack-size Butterfingers into bite-size pieces.
Meanwhile, melt the chocolate candy coating according to package directions, or until melted and smooth. Dip a truffle, one at a time, into the chocolate candy coating and use a fork to coat it completely. Lift the truffle out of the melted chocolate and allow excess to drip off of the fork. Return the dipped truffle to the baking sheet and immediately sprinkle the top with the crushed candy bar pieces. Repeat by dipping and sprinkling the remaining truffles. Allow chocolate shell to set before serving or storing.
If you love peanut butter, you’re going to go bonkers for these!
Have a super sweet day!