A tornado of cream cheese, Nutter Butters and Butterfinger candy bars rolled up and covered in chocolate.
Author: Lizzy T
16ouncesNutter Butters cookiescrushed
10Fun-size Butterfinger candy bars
16ouncessemi-sweet chocolate chips
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.