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. 🙂
Butterfinger Tornado Truffles Printer-Friendly Recipe
From: Taste of Lizzy T
Makes: 28-36 truffles
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
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.