Delightful little balls that are easy to make with only 4-ingredients and make a nice edible gift!

Butterfinger Truffles

But, he made me promise I wouldn’t deviate from the original recipe. He even went as far as insisting I use Ghirardelli chocolate chips, like the original recipe instructed. He knows I go rogue in the kitchen and it doesn’t always turn out as I had hoped. I can usually tell by looking at a recipe that’s it’s going to need some tweaking – that’s the fun part! But sometimes I misjudge and end up having to remake things, and he was too excited to wait through that!

I love Ghirardelli chocolate, but I don’t love the price so I rarely buy it. Not to mention if I know it’s in the house I hear it whispering to me all day – I can’t be distracted by that temptation!

After he took his first bite, expecting a piece of heaven, he was a little disappointed. He felt it needed more Butterfinger. This is the part where I can’t control my sass… I could have told him that by looking at the recipe! Sheesh.

Lucky for you, we tweaked this recipe so it’s ready for snacking or gifting! I think you’d really love Chex Scotcheroos , S’mores Candy Bites , and Monster Cookie Energy Balls , too!

What You’ll Need

16 oz Nutter Butter Cookies, Crushed

8 oz Cream Cheese, Softened

10 Fun-Size Butterfinger Candy Bars

16 oz Milk Chocolate Chips, Melted

How to Make Butterfinger Nutter Butter Truffles

Line a baking sheet with parchment paper.

Crush 16 oz Nutter Butters in a food processor. Then in a separate bowl, beat together with 8 oz softened cream cheese until well mixed.

Crush 10 fun-size Butterfinger candy bars in the food processor, then add to the mixture and beat together until well combined.

Roll into 1-inch balls and place on the lined pan.

Refrigerate until firm, about 30 minutes.

Melt 16 oz milk chocolate chips in the microwave, in 30 second intervals, until completely smooth and melted.

Dunk each truffle into the melted chocolate using a fork. Tap off the access chocolate and set back onto the pan.

Sprinkle additional crushed Butterfinger pieces onto the tops of the truffles while the chocolate is still wet. When all are done, return to the refrigerator until firm.