Crunchy, peanut-buttery Butterfinger Truffles are easy to whip up and they make a wonderful edible gift. Just four ingredients!
Here’s something sweet and delicious for your candy tin! These candy bar-inspired truffles come together in a hurry with only four ingredients for you grocery list. Soft silky chocolate ganache holds crunchy chunks of candy bars inside. The outside is covered in more Butterfinger candy bars that have been ground fine for a tasty truffle coating.
Use good quality chocolate for the truffle mixture. Baker’s bars are a good choice. Semisweet chocolate is my to-to for truffles. But milk chocolate could also be used for a milder truffle, and to match the candy bar’s milk chocolate coating.
Use the magic truffle ratio of 2:1, chopped chocolate to hot cream. Whisk it up and then add 3 whole chopped up Butterfinger candy bars. Fold all that peanut-buttery goodness into the ganache mixture and chill to set.
Roll ’em up!
Scoop and roll the set ganache by the level 1 tablespoons. Then roll the truffles in finely ground Butterfinger bars. The crumbs stick to the truffles well and it gives the candy a uniform appearance.
These are potent little bites, so one batch will go a long way if you’re gifting them. Package up 4-6 in a little box or bag for a cute gift.
A festive paper cup makes a good container to slip a bag of truffles into. That way they don’t get crushed during transport. I love these bright red metallic striped cups. You can find them for purchase right here.
Candy making is such an enjoyable holiday tradition, and these are so easy to throw together. It could easily be a fun project for the whole family.
- 5 full-size Butterfinger candy bars 1.9 oz. each
- 8 oz. semisweet chocolate fine chopped
- 1/2 cup heavy cream
- 1/2 teaspoon butter and nut extract optional
Break two candy bars in the bowl of a food processor. Pulse to fine crumbs. Place in a shallow bowl and set aside.
Chop remaining candy bars into pieces with a chef’s knife.
Place the semisweet chocolate in a heat-proof bowl. In a glass measuring cup with a pour spout, heat the heavy cream in the microwave for 1 minute, or until steaming but not boiling. Alternatively you can do this on the stove top in a sauce pan.
Pour the hot cream over the chocolate and let stand 1 minute. Add the butter and nut flavor if using. Whisk slowly until a shiny ganache is formed, this should take about 3 minutes to fully incorporate. Stir in the chopped candy bars. Cover and refrigerate until set, about 2 hours or until the ganache is firm and scoopable.
Scoop the truffle mixture into level 1 tablespoon balls. Roll quickly between palms to make smooth, evenly shaped truffles. Quickly roll in candy bar crumbs.
Store truffles in the refrigerator for up to 7 days.
Let the truffles stand at room temperature before serving, as the flavors are more developed.
If you have leftover Butterfinger crumbs for rolling, save them. Over time in the fridge the coating on the truffles gets a little sticky. Re-roll the truffles in more crumbs just before serving. (Although they may not last long enough to get sticky!)
Butter and nut flavor is a southern pantry staple that many home bakers use in cakes and banana pudding. It is optional in this recipe but it adds to the buttery flavor of the candy bars. Butter pecan flavoring can also be used. You can find both of these for purchase online.