Butterfinger Tornado Truffles

I thought that Butterfingers couldn’t get any better than they already are.  I was wrong.  A tornado of Butterfingers, Nutter Butters, Cream Cheese, and Chocolate is perfection.  So delicious.  Eating one of them was a great way to celebrate 24 hours of abstaining from sugar for my glucose test today.  🙂

045 054 059Butterfinger Tornado Truffles            Printer-Friendly Recipe

From: Taste of Lizzy T
Makes: 28-36 truffles

Ingredients

1 package Nutter Butters (16 ounces), crushed
1 8 ounce block of cream cheese, softened
10 Fun-size Butterfinger candy bars
1 package semi-sweet chocolate chips
1 tablespoon shortening

Directions

Beat together the crushed Nutter Butters and cream cheese in a stand or hand mixer for 2 minutes.  Add in 8 Butterfingers and beat until smooth.  Refrigerate the mixture for 30-60 minutes if the mixture is too sticky, otherwise, roll the mixture into 1-inch balls using a cookie scoop.  Place on a parchment lined baking sheet and freeze for at least 30 minutes.

Chop up the 2 remaining Butterfingers for topping; set aside.  In the microwave or over a double boiler, melt the chocolate chips and shortening and stir until smooth.  Drop the frozen truffle balls, one at a time, into the chocolate and coat evenly using 2 forks.  Immediately top the chocolate with the chopped up Butterfingers.

Let the chocolate harden and then enjoy!  Store the truffles in an airtight container in the fridge.

I almost forgot Nutter Butters existed, shame on me!

I almost forgot Nutter Butters existed, shame on me!

Mix crushed Nutter Butters (I just crushed with my hands as I put them in the bowl) and cream cheese in a stand mixer for 2 minutes.

Mix crushed Nutter Butters (I just crushed with my hands as I put them in the bowl) and cream cheese in a stand mixer for 2 minutes.

Add in 8 Butterfingers.

Add in 8 Butterfingers.

Mix until smooth.

Mix until smooth.

Use a cookie scoop to form balls.  Place on a parchment paper lined pan and freeze for at least 30 minutes.

Use a cookie scoop to form balls. Place on a parchment paper lined pan and freeze for at least 30 minutes.

Chop up the remaining 2 Butterfingers.

Chop up the remaining 2 Butterfingers.

Add the chocolate chips and shortening to a bowl.

Add the chocolate chips and shortening to a bowl.

Microwave until smooth.

Microwave until smooth.

Dipping station is ready!

Dipping station is ready!

Dip the balls into the melted chocolate.

Dip the balls into the melted chocolate.

Immediately top with Butterfingers.

Immediately top with Butterfingers.

I started running low on chocolate, so I did a few truffles with drizzled chocolate.

I started running low on chocolate, so I did a few truffles with drizzled chocolate.

Let the chocolate harden and enjoy!

Let the chocolate harden and enjoy!

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