Butterfinger Nutter Butter Truffles

Butterfinger Nutter Butter Truffles…You’ll love this tornado of cream cheese, Nutter Butter cookies and Butterfinger candy bars rolled up and covered in chocolate.

One of the first ideas we had for Lizzy T recipes were tornado truffles. I know…what in the world is a tornado truffle? In theory it was a good thing. Take a bunch of our favorite desserts and mash them together into one chocolate truffle, then dip in chocolate.

I’ve remade these several times over the years and in remaking them, decided to rename them Butterfinger Nutter Butter Truffles to better explain what exactly they are. And if any of those 4 words caught your attention, I think you’ll love this recipe!

What is in Nutter Butter Truffles?

There are only 4 ingredients:

• Nutter Butter Cookies
• Cream Cheese
• Butterfinger Candy Bars
• Chocolate for Dipping

It’s a great dessert to make after Halloween when you might have extra candy bars sitting around. And perfect for filling Christmas cookie trays too!

What is the best chocolate for dipping truffles?

There are many options out there for melting chocolate to dip truffles in, but we have a few requirements. It needs to melt quickly, smoothly and taste delicious. The product that matches all 3 of these is Ghirardelli melting wafers. You can buy these in the grocery store right by the chocolate chips. Look towards the top of the shelf and you’ll see 8 ounce bags of white, dark or milk chocolate wafers.

They melt so quickly in the microwave. The chocolate ends up smooth and not super thick which makes it easy to dip.

You can see what these wafers look like on Amazon but they are much cheaper in the store.

How to Make Butterfinger Nutter Butter Truffles

• Mix. 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. Note: If you don’t have a stand mixer you could use a food processor. The goal is to get the mix as smooth as possible.

• Roll. 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 them easier to dip in chocolate. Note: You don’t have to freeze them. You can dip right away if you’d like.
• Melt. 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. Note: Be careful not to melt too quickly or the chocolate may get too hot and seize up.

• Dip. 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.

How to Store Truffles

These are best stored in the refrigerator for up to 1 week in an airtight container. You can freeze them, but the chocolate may crack or get the white “fat bloom” on them. They’ll still be deliciously edible though!

Butterfinger Nutter Butter Truffles

4.67 from 45 votes

A tornado of cream cheese, Nutter Butters and Butterfinger candy bars rolled up and covered in chocolate.

Servings 30

Prep Time 30 minutes minutes

Freeze Time 30 minutes minutes

Total Time 1 hour hour

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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)

Instructions

 

• 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.
• 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 them easier to dip in chocolate.
• 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.
• 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.
• Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.

Notes

The calories shown are based on the recipe making 30 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 143mg | Potassium: 195mg | Fiber: 2g | Sugar: 19g | Vitamin A: 107IU | Calcium: 29mg | Iron: 3mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 279

Keyword christmas candy, easy homemade candy

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