Easy Butterfinger Truffles
Crunchy peanut candy meets creamy peanut butter in these no-bake truffles, all wrapped in silky chocolate. They’re quick, fun, and totally irresistible.
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Servings:
Ingredients
Main Ingredients
- 0.66 cup powdered sugar
- 0.66 cup creamy peanut butter
- 5 oz cream cheese, softened
- 1 tsp vanilla extract
- 0.13 tsp fine salt
- 1.25 cup crunchy peanut candy bars, finely crushed for the filling
- 11 oz semisweet chocolate chips
- 2 tsp refined coconut oil helps the chocolate set shiny
- 0.25 cup extra crushed peanut candy for topping
Instructions
Preparation Steps
- Line a rimmed baking sheet with parchment and clear space in the fridge and freezer.
- Beat peanut butter and softened cream cheese until completely smooth.
- Mix in powdered sugar, vanilla, and salt until creamy and thick.
- Fold in 1 1/4 cups crushed peanut candy, saving the remaining 1/4 cup for topping.
- Chill the mixture 20–30 minutes until firm enough to scoop.
- Scoop 1-tablespoon portions and roll into balls. Freeze 10 minutes to set.
- Melt chocolate chips with coconut oil in 20–30 second microwave bursts, stirring until glossy.
- Dip chilled balls into the melted chocolate, letting excess drip off. Set on the lined sheet.
- Sprinkle with reserved crushed candy and refrigerate until the chocolate firms, about 10–15 minutes.
Notes
Try a dark chocolate shell for a richer bite, or drizzle with white chocolate for contrast. Store truffles in an airtight container in the refrigerator up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Butterfinger Truffles flavors. All ingredient ratios and instructions are independently developed.