Butterfinger Tornado Truffles – Get ready to indulge. In the decadent delight of Butterfinger Tornado Truffles! These creamy, crunchy treats. Combine the rich flavors of Nutter Butters, cream cheese, and Butterfinger candy bars. All are enveloped in smooth Ghirardelli chocolate. Perfect for any dessert table. Or as a special treat. To enjoy with loved ones.
The first time I made these truffles. My kitchen was filled. With the sweet, nostalgic aroma of Butterfinger candy bars. My husband and child. Were instantly curious. And couldn’t wait. To try them. As soon as they took a bite. Their eyes lit up. With delight. And I knew these truffles would become. A family favorite. They even helped me roll the truffle balls. Making it a fun family activity.
What makes this Butterfinger Tornado Truffles truly special?
These Butterfinger Tornado Truffles. Are a perfect blend of creamy. And crunchy textures. Offering a delightful burst of peanut butter. And chocolate flavor. In every bite. The use of Ghirardelli melting wafers. Ensures a smooth, high-quality chocolate coating. That makes these truffles extra special. Plus, they’re no-bake. And easy to make. Making them a quick. And an impressive. Dessert option. For any occasion.
What You Need To Make This Butterfinger Tornado Truffles Recipe?
Nutter Butters cookies: These cookies add a delicious peanut butter base. That pairs perfectly with the cream cheese.
Cream cheese: Make sure it’s softened to blend seamlessly. With the crushed cookies.
Butterfinger candy bars: Chopped and mixed into the truffle mixture. For a crunchy surprise. In every bite.
Ghirardelli melting wafers: High-quality chocolate that melts smoothly. Providing the perfect coating for these truffles.
Steps To Make Butterfinger Tornado Truffles:
Step 1: Mix the Base: Start by crushing your Nutter Butters into fine crumbs. You can do this in a food processor or place them in a ziplock bag and crush them with a rolling pin. In a stand mixer or with a hand mixer, beat the crushed Nutter Butters and softened cream cheese together for about 2 minutes until well combined. Next, chop up 8 of the Butterfinger candy bars and add them to the mixture. Beat until everything is smooth and the Butterfingers are well incorporated. If the truffle mixture is too sticky to handle, pop it in the fridge for about 30 minutes to firm up.
Step 2: Shape the Truffles: Once your mixture is ready, roll it into small balls, about 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper. This recipe should yield around 30 truffles. Once they’re all rolled, stick them in the freezer for about 30 minutes. This step is crucial as it makes dipping them in chocolate much easier.
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Step 3: Prep the Chocolate: While the truffles are chilling, chop the remaining 2 Butterfinger bars into small pieces and set them aside for garnish. Then, melt your Ghirardelli melting wafers. You can do this in a microwave-safe bowl, heating in 30-second intervals and stirring in between until the chocolate is completely smooth. Be careful not to overheat the chocolate, as it can seize up.
Step 4: Dip and Decorate: Now comes the fun part! Using a fork or a dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment paper. While the chocolate is still wet, sprinkle the tops with the chopped Butterfinger pieces. This not only adds a delightful crunch but also makes the truffles look extra tempting.
Step 5: Set and Serve: Allow the chocolate to set completely at room temperature or in the fridge if you’re in a hurry. Once the chocolate is firm, your Butterfinger Tornado Truffles are ready to enjoy! Store them in an airtight container in the refrigerator, and try to resist eating them all at once—they’re that good!
Tip:
When making Butterfinger Tornado Truffles. Ensure the truffle mixture is thoroughly chilled. Before dipping in chocolate. This step is crucial. As it prevents the truffles from falling apart. During the dipping process. aAd helps the chocolate to set quickly. Creating a smooth. And glossy finish. If the mixture is too sticky. Don’t rush. Refrigerate it for 30 minutes to an hour. To make rolling easier. When melting the chocolate. Do it in short bursts. In the microwave to avoid burning it. Stirring in between to get a perfectly smooth consistency. Garnish with chopped Butterfinger bars immediately after dipping. To make sure the topping sticks well. This extra touch not only adds a delightful crunch. But also makes the truffles look professionally made!
Frequently Asked Questions:
Can I use a different type of cookie for this recipe?
Absolutely! While Nutter Butters provide a delicious peanut butter flavor. You can substitute them. With any cookie you prefer. Just keep in mind. That the flavor profile will change.
How long do these truffles last in the refrigerator?
Stored in an airtight container. These truffles can last up to two weeks. In the refrigerator. However, they’re so delicious. They might not last that long!
Can I freeze these truffles?
Yes. You can freeze these truffles. For up to three months. Just make sure they are stored in an airtight container. To prevent freezer burn. Thaw them in the refrigerator before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butterfinger Tornado Truffles
Ingredients
- 16 oz Nutter Butters cookies crushed
- 8 oz cream cheese softened
- 10 fun-size Butterfinger candy bars
- 16 oz Ghirardelli melting wafers dark or light chocolate
Instructions
- Mix Truffle Base: In a mixer, combine 16 oz crushed Nutter Butters. And 8 oz softened cream cheese. Add 8 chopped Butterfinger bars. And mix until smooth. Chill if too sticky.
- Form Truffles: Roll the mixture into 1 ½-inch balls. Place on a parchment-lined baking sheet. Freeze for 30 minutes.
- Prepare Chocolate: Melt 16 oz Ghirardelli wafers in the microwave in 30-second intervals. Stirring until smooth.
- Dip and Garnish: Dip the truffles in melted chocolate. Place on parchment paper. And garnish with remaining chopped Butterfinger bars. While still wet. Let set, then refrigerate.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
