Chocolate Covered Butterfinger Truffle Bites
Chocolate Covered Butterfinger Truffle Bites turn crunchy peanut butter centers and chocolate coating into a fun candy-style treat that tastes just like your favorite candy bar in bite form.
If you love the texture of a crispy candy bar but want something you can serve on a dessert tray or holiday platter, these little truffle bites are perfect for your kitchen. The inside is creamy, nutty, and speckled with crunchy candy pieces, while the outside sets into a smooth chocolate shell.
You only need a handful of pantry ingredients and about 20 minutes of hands-on time. The fridge does most of the work, and the result is a big batch of impressive, giftable homemade candies that look like something you picked up from a chocolate shop.
Chocolate Covered Butterfinger Truffle Bites Ingredients
- Creamy peanut butter – Creates the rich, smooth base of the filling and gives each bite that classic peanut butter flavor you expect from this style of candy.
- Unsalted butter, softened – Helps the filling blend together easily and stay tender rather than crumbly, so the balls roll and hold their shape nicely.
- Powdered sugar – Sweetens the centers and firms them up; the fine texture blends smoothly into the peanut butter mixture without any graininess.
- Graham cracker crumbs – Add a subtle toasted flavor and a bit of structure, so the truffles are sturdy enough to dip in warm chocolate.
- Crushed Butterfinger bars – Provide the signature crispy, peanut-buttery crunch inside each bite; use finely crushed pieces so they mix evenly through the filling.
- Semi-sweet chocolate chips or melting chocolate – Melt down into a glossy shell that balances the sweetness of the filling and gives that snap when you bite in.
- Shortening or coconut oil (optional) – Thins the melted chocolate slightly, making it smoother for dipping and helping the coating set with a pretty shine.
How to Make This Chocolate Covered Butterfinger Truffle Bites
STEP 1: Prepare your tray by lining a baking sheet with parchment paper and clearing a little space in your fridge or freezer. This gives you a nonstick surface for rolling and chilling the truffle centers.
STEP 2: In a large mixing bowl, beat the creamy peanut butter with the softened butter until the mixture looks smooth and fluffy. Take a moment to scrape down the sides so there are no streaks of pure peanut butter or butter.
STEP 3: Add the powdered sugar and graham cracker crumbs to the bowl. Mix on low speed or stir by hand until everything comes together into a thick, soft dough that holds its shape when you press it with a spoon.
STEP 4: Gently fold in the crushed Butterfinger pieces. Keep stirring just until the candy is evenly distributed; you want little crunchy bits in every bite without overmixing and breaking them down completely.
STEP 5: Using a small cookie scoop or a tablespoon, portion the mixture into even mounds and roll each one between your palms to form neat 1-inch balls. Arrange them in a single layer on the prepared baking sheet.
STEP 6: Chill the tray in the fridge or freezer until the centers are very firm, about 30 minutes. This step is key: cold truffles are much easier to dip, and they won’t fall apart in the warm chocolate.
STEP 7: Place the chocolate chips and the optional shortening or coconut oil in a microwave-safe bowl. Warm in short bursts, stirring well between each, until the chocolate is completely melted and silky. Do not rush this step or the chocolate can scorch.
STEP 8: Working with a few centers at a time, dip each chilled ball into the melted chocolate using a fork or skewer. Let the excess drip back into the bowl, then slide the coated candy onto the parchment. Decorate with extra crushed Butterfinger or a drizzle of white chocolate, then let the coating firm up at room temperature or in the fridge before serving.
Serving Ideas for Chocolate Covered Butterfinger Truffle Bites
These little candies are perfect on a mixed dessert platter, tucked between cookies, bars, and brownies so guests can choose a small, indulgent bite. They also make a fantastic movie-night treat served in small bowls alongside salty popcorn to balance the sweetness.
For holidays or parties, arrange them in mini cupcake liners, place them in a decorative box or tin, and gift them as homemade candy. You can even include them on a hot chocolate or coffee bar, where guests can nibble a truffle bite with their warm drink.
Pro Tips for Chocolate Covered Butterfinger Truffle Bites
- Chill thoroughly before dipping
Make sure the centers are cold and firm before you start dipping; if they’re soft, they’ll crumble or slide off the fork in the warm chocolate. - Keep the chocolate fluid
If the chocolate starts to thicken while you work, warm it briefly again and stir until smooth. A little shortening or coconut oil helps it stay pourable. - Work in small batches
Leave most of the centers in the fridge and only bring out a few at a time for dipping so they stay nicely chilled and easy to coat.
Can I make these Butterfinger truffles ahead of time?
Yes, these truffle bites are perfect for making ahead. Prepare and dip them completely, then refrigerate in an airtight container for several days. They actually taste even better once the flavors have a chance to meld.
Do I need to freeze the centers before dipping?
Freezing is optional, but a short chill in the freezer makes dipping easier and cleaner. Aim for 15–20 minutes so the centers are firm but not rock-hard, which can cause cracks in the chocolate.
What if I do not have graham cracker crumbs?
You can swap in another mild, crunchy crumb such as digestive biscuits, vanilla wafers, or plain cookie crumbs. Avoid very strongly flavored cookies so the peanut butter and candy pieces still shine through.
Can I use almond or another nut butter instead?
Yes, you can use another smooth nut or seed butter as long as it is not overly runny. Taste your mixture and adjust the powdered sugar if needed, since sweetness levels vary between different nut butters.
Keeping Leftovers Fresh
Store your Chocolate Covered Butterfinger Truffle Bites in a shallow airtight container, layering parchment between stacks so the shells do not stick together. In the refrigerator, they will keep their texture and flavor for up to one week.
For longer storage, freeze the truffles in a well-sealed container for up to two months. When you are ready to serve, let them sit at room temperature for 10–15 minutes so the centers soften slightly and the flavors are more pronounced—no actual reheating required.
Chocolate Covered Butterfinger Truffle Bites
Instructions
- 1 tablespoon of coconut oil or vegetable shortening, to enhance chocolate consistency (optional)
- 1¼ cups of crushed Butterfinger candy bars (approximately 4 standard-sized bars)
- ½ cup of finely ground graham cracker crumbs
- 4 tablespoons of unsalted butter, brought to room temperature
- 1 cup of smooth peanut butter (not natural-style)
- 1½ cups of sifted confectioners’ sugar
- 2 cups of semi-sweet chocolate chips or chocolate melting wafers
- Instructions
- In a large mixing bowl, combine the peanut butter with the softened butter, stirring vigorously until the mixture becomes uniform and creamy.
- Incorporate the powdered sugar and graham cracker crumbs into the peanut butter blend, mixing until fully integrated and forming a dense, workable dough.
- Gently fold in the crushed Butterfinger pieces, ensuring even distribution throughout the mixture.
- Scoop out small portions using a tablespoon or small cookie scoop, then roll them between your palms into compact spheres roughly 1 inch in diameter. Arrange the formed balls on a parchment-lined tray.
- Transfer the tray to the refrigerator or freezer for about 30 minutes, allowing the truffles to firm up for easier chocolate coating.
- Place the chocolate chips in a microwave-safe bowl along with the shortening or coconut oil if using. Heat in 30-second intervals, stirring after each, until the chocolate is thoroughly melted and smooth.
- Using a fork or skewer, dip each chilled truffle ball into the melted chocolate, letting the excess chocolate drip off before placing it back onto the parchment paper.
- Optionally, adorn each chocolate-covered truffle with a sprinkle of additional crushed Butterfinger or a drizzle of melted white chocolate while the coating is still wet.
- Allow the chocolate shell to harden completely by letting the truffles rest at room temperature or placing them briefly in the refrigerator before serving.