easy truffle recipe with nutter butters
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5 from 1 vote

Butterfinger Nutter Butter Truffles

A tornado of cream cheese, Nutter Butters and Butterfinger candy bars rolled up and covered in chocolate.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 192kcal
Author: Lizzy T


  • 16 ounces Nutter Butters cookies crushed
  • 8 ounces cream cheese softened
  • 10 Fun-size Butterfinger candy bars
  • 16 ounces semi-sweet chocolate chips
  • 1 tablespoon shortening optional


  • 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 36 1-inch balls. Place them on a baking sheet covered in wax 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 Candiquik according to the package directions. Add a tablespoon of shortening if the chocolate needs thinned This is optional and is just to make dipping easier. Using a fork or a toothpick, dip the frozen truffle balls in the chocolate, covering completely. While the chocolate is still wet, garnish the tops with the chopped Butterfinger bars.
  • Allow the chocolate on the truffles to harden completely. Store in an airtight container.


The calories shown are based on the recipe making 36 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 97mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 90IU | Calcium: 20mg | Iron: 2mg