Chocolate Covered Butterfinger Truffle Bites
A decadent fusion of creamy peanut butter and crispy candy bits, these truffle bites blend the smoothness of a traditional confection with the unmistakable crunch of Butterfinger bars, all enveloped in a rich chocolate coating.
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Servings: 24 truffles
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.