Butterfinger Nutter Butter Truffles Food

BUTTERFINGER TRUFFLES

Steps:

• Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. Add 3/4 of the chopped Butterfinger into the mixture. The mixture will be a little crumbly, which is what you want.
• Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
• Take your peanut butter balls out of the fridge and get ready to coat them.
• Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
• Dip each peanut butter ball into the melted chocolate, and place each one onto a baking sheet lined with parchment paper. Add some Butterfinger crumbles on top.
• Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.

BUTTERFINGER NUTTER BUTTER TRUFFLES

Steps:

• 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 30 1 1/2-inch balls. Place them on a baking sheet covered in parchment 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 Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
• Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with the chopped Butterfinger bars.
• Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.

NUTTER BUTTER TRUFFLES

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls., Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.

NUTTER BUTTER TRUFFLES

Steps:

• Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed.
• Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy.
• Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
• After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
• Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
• Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.