These Butterfinger Tornado Truffles are made with crushed Nutter Butters, cream cheese, Butterfinger bars, and Ghirardelli chocolate—no baking required.
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I wasn’t trying to be fancy. In fact, I was just trying to avoid doing dishes. It was a Tuesday—I remember because my inbox was out of control and I’d eaten peanut butter straight from the jar for lunch. No judgment, right?
Anyway, I had this random bag of fun-size Butterfingers left over from Halloween (we always overbuy because “what if the neighbor kids bring friends?” Spoiler: they never do). And somehow that bag of candy started whispering to me. You know the way leftover candy does. I had cream cheese, a half-eaten pack of Nutter Butters, and exactly enough mental energy to maybe use the microwave. And that was it.
So I smashed the cookies, stirred in the cream cheese, chopped up some Butterfingers, melted the chocolate… and somehow made magic. They weren’t perfect spheres, and the chocolate was a little lumpy in places. But one bite in, I didn’t care. These Butterfinger Tornado Truffles were born in a moment of snack-driven inspiration, and I’ve made them probably a dozen times since. Always with the same messy counter, same chaos, same ridiculously good results.
Why You’ll Love This Butterfinger Tornado Truffles Recipe?
You know how some treats look amazing but taste just… meh? These are the opposite. They look like little chocolate bombs of happiness, and they taste like candy bar meets cheesecake, had a love child, and rolled it in melted chocolate. They’re crunchy, creamy, a little salty, very sweet, and 100% addictive.
Also, let’s be honest—no-bake is the hero here. These truffles require zero oven time, which is a blessing when it’s summer or when your oven is mysteriously full of baking sheets that don’t actually fit anywhere else. I’ve taken these to birthdays, barbecues, girls’ nights, and once just made a tray for myself and kept them in the fridge like a secret.
The name “tornado” honestly came because they looked like a small storm rolled through the kitchen—but also because that first bite? It kind of is a flavor tornado. Sweet, salty, creamy, crunchy… total chaos. But like, the good kind.
Ingredient Notes:
Here’s the beauty of this Butterfinger Tornado Truffles recipe: it’s flexible. It forgives you. It even encourages you to wing it.
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16 oz Nutter Butters – These are peanut butter sandwich cookies that basically taste like childhood. If you don’t have Nutter Butters, try peanut butter Oreos or even graham crackers. I used graham crackers once and added a spoon of peanut butter to make up the difference.
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8 oz cream cheese – Softened! Please. Don’t skip that. I once tried mixing straight from the fridge and nearly broke a spatula. It needs to be soft enough to blend easily with the crumbs.
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10 fun-size Butterfingers – You’ll want to chop these up. Some into the mix, some for sprinkling on top. I’ve also used crushed Heath bars in a pinch. It changes the flavor, but still delivers on the crunch.
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16 oz Ghirardelli melting wafers – I like dark chocolate here because it balances out the sweetness, but if you’re team milk chocolate, you do you. You can use almond bark or whatever melting chocolate you trust.
How To Make Butterfinger Tornado Truffles?
You ready? You could do this in pajamas. I did.
Step 1: Crush + Mix
Start by crushing your cookies. I’ve used a food processor, but I’ve also straight-up put them in a ziplock bag and whacked them with a wooden spoon while catching up on The Bear. Your call. Mix those crumbs with the softened cream cheese. Then add about 8 chopped Butterfinger bars and stir until you’ve got a thick, sticky mixture. If it’s sticking to your hands like glue, stick the bowl in the fridge for 15–20 minutes.
Step 2: Roll the Balls
Scoop about 1 to 1½ tablespoons of the mixture and roll them into balls. Don’t stress about making them perfect. This isn’t a pastry competition. Place them on a parchment-lined baking sheet and pop them in the freezer for 30 minutes. That step’s annoying but necessary—keeps the truffles from falling apart in the chocolate later.
Step 3: Melt the Chocolate
Microwave the chocolate wafers in 30-second intervals, stirring in between, until it’s smooth and shiny. Be careful—chocolate can go from glossy to ruined in like 5 seconds. Ask me how I know.
Step 4: Dip + Decorate
Take the chilled truffles and dip each one into the melted chocolate. I use a fork to lower them in, let the excess drip off, then place them back on the parchment. Before the chocolate sets, sprinkle the tops with your extra chopped Butterfingers. This part gets messy. It’s fine. Lick your fingers and keep going.
Let them set on the counter, or pop them in the fridge if you’re impatient (me, always).
Storage Options:
Fridge is best. These stay good for about a week in an airtight container. I say “about” because they’ve never lasted that long in my house. You can freeze them too—just use parchment paper between layers so they don’t turn into a stuck-together chocolate brick.
Want To Save This Recipe?
Also? Frozen truffles are weirdly amazing. Cold, chewy, rich. A little like candy bar ice cream bites. Highly recommend sneaking one straight from the freezer while pretending you’re just “checking the container.”
Variations and Substitutions:
I’ve made these a few different ways depending on what’s in the pantry, and honestly? Most of them worked.
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Swap the candy – Try chopped Reese’s, Snickers, or even Twix. You’ll get a totally different vibe but still a delicious one.
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White chocolate coating – Not my go-to, but my sister swears by it. Makes them sweeter and kinda pretty, too.
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Sea salt on top – Game changer. Just a pinch before the chocolate sets. Trust me.
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Add-ins – I once tossed in crushed pretzels. It was unhinged… and weirdly great.
What to Serve with Butterfinger Tornado Truffles?
If you’re just eating them off the tray over the sink, honestly? You’re doing it right. But if you want to be extra:
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Coffee – Hot, iced, black, sweet. It all works. Especially with dark chocolate.
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Milk – Like, a tall glass. Cold. Classic. Nostalgic.
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Vanilla ice cream – Serve a couple of truffles next to a scoop and suddenly you’re a dessert genius.
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Holiday platters – These are showstoppers. They look like you tried. (You did. Just not that hard.)
Frequently Asked Questions:
Do I have to freeze them before dipping?
Not technically, but yes. If you don’t, they’ll fall apart in the chocolate and you’ll cry. Well, maybe not cry, but it’ll get ugly fast.
Can I use regular chocolate chips?
Sure, but you’ll want to add a little coconut oil to thin them out for dipping. Otherwise they get gloopy. Not the end of the world, just messier.
Can I make these ahead of time?
Yes! They’re perfect make-ahead treats. I’ve even made them a few days early and just kept them chilled until it was party time. Still perfect.
These Butterfinger Tornado Truffles are the kind of dessert that’s just… fun. They’re a little messy, a little extra, and totally crowd-pleasing. But more than that, they’re real. They’re not fussy. They’re not delicate. They’re just sweet, slightly chaotic, and exactly what I want when life is a little too much and I need a small edible joy in truffle form.
So go make ’em. Get your hands sticky. Taste test five before the chocolate even sets. And then come back and tell me how yours turned out—or what weird candy bar twist you tried. I want to know. I’m probably already planning my next batch anyway.
You in? Let’s make truffle chaos together.
< Remember it later! >
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!
Keep the Flavor Coming – Try These:
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!
