These Butterfinger truffles will vanish before you know it! These delicious creamy, bite-sized confectionary peanut butter truffles are made with crunchy Butterfinger candy bits and dipped in a rich chocolate! Easy to make for a wonderful sweet treat that is sure to become of family favorite.
All you need is a heart shaped cookie cutter or cookie cutter of choice to make your shapes.
You can also use a cookie scoop and roll them into balls and dip as well, but since Valentine’s Day is coming up, we went with these cute heart truffle candies! Aren’t they adorably cute?
I just used my Home-Made Chocolate Peanut Butter Eggs recipe and added some chopped Butterfinger candies to the mix and voila! Butterfinger Peanut butter yumminess!
Truffles are super easy to put together and they look totally fun! The bite-sized candies keeps the calories lower than a bigger snack right? I won’t tell if you over-indulge.
They are really popular at parties and all the holidays too!
How to make Butterfinger Truffles!
All you do is melt butter, brown sugar, salt and peanut butter in a saucepan over medium heat.
Once heated through, add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Mixture should be thick like a cookie dough. Let mixture cool down if mixture is too hot to handle.
Transfer the candy dough to a baking sheet covered in parchment paper. Roll the candy dough out with a rolling pin or flatten out with hands 1/2 inch thick. Use cookie cutter and make your shapes.
Transfer to fridge to firm up. Once firm, melt the chocolate and dip one a time, placing some Butterfinger crumbles on top and place back onto parchment lined baking sheet. Back to the fridge and let the chocolate firm up.
These truffles are the perfect way to incorporate the Butterfinger flavor into the confectionaries to make them super peanut buttery and crunchy delish!
More Truffle Ideas You’ll Swoon Over!
- 1 cup creamy peanut butter
- ¼ cup unsalted butter
- ¼ cup light brown sugar
- 1 3/4 cups powdered sugar add more if needed
- 1 1/2 cups milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
- 2 Butterfinger Bars chopped up
- Line a baking sheet with wax paper or parchment paper and set aside.
- In a medium saucepan over medium heat, combine the peanut butter, butter, salt and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
- Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Mixture should be thick like a cookie dough. Add 1 1/2 of the chopped Butterfingers into the mixture and mix in. It's ok if the candy melts a little.Once mixed in, let mixture cool down if mixture is too hot to handle by letting mixture come to room temperature or put in refrigerator if you want to speed up the process for about 10-15 minutes.
- Transfer the candy dough to a baking sheet covered in parchment paper. Roll the candy dough out on parchment lined baking sheet with a rolling pin or flatten out with hands 1/2 inch thick. Use cookie cutter and make your shapes and place back on baking sheet. Once shapes are cut out, reroll dough and make more hearts.
- Transfer baking sheet to fridge for candies to firm up about 20-30 mins.
- Once the hearts are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment, until completely melted. Leave to cool for 5 minutes.
- Use a long-tined fork to flip each heart when dipping it in melted chocolate to cover, then shake off excess chocolate and place on waxed paper. Add remainder of Butterfinger crumbles on top of each dipped heart.
- Return the chocolate-covered peanut butter hearts to the refrigerator to allow the chocolate to set, about 10-15 minutes.
- Store in the refrigerator in an airtight container until ready to serve.