Butterfinger Tornado Truffles
These Butterfinger Tornado Truffles. Are a decadent treat. That combines the rich, creamy texture of Nutter Butters and cream cheese. With the crunchy delight of Butterfinger candy bars. Coated in smooth Ghirardelli chocolate. These truffles are not only a feast for the eyes. But also a joy to bite into. They are perfect for any occasion. Whether it's a family gathering or a party. Or just a special treat for yourself. The best part is. They're no-bake. Making them quick. And easy to prepare. Once you try these. They'll become a favorite. In your household!
30 Servings
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
To make these Butterfinger Tornado Truffles gluten-free. You can substitute the Nutter Butters. With a gluten-free peanut butter cookie. Or any gluten-free cookie of your choice. Ensure that all other ingredients. Especially the Butterfinger candy bars. And Ghirardelli melting wafers. Are certified gluten-free. Most major brands. Offer gluten-free versions of these ingredients. So be sure to check the labels. This simple substitution. Will keep the delightful flavors. And textures of the truffles. While making them safe. For those with gluten sensitivities. Enjoy the same delicious treat. Without the worry!