Peanut Butter Butterfinger Chocolate Truffles
Ingredients
- 1 cup creamy peanut butter (avoid fully natural varieties, which can separate)
- 4 tablespoons butter, softened (½ stick)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup Butterfinger bars, crushed (plus extra for topping, optional)
- 8 ounces chocolate bark or chocolate chips
Optional garnish
- Extra crushed Butterfingers
- Holiday sprinkles
- Coarse salt or flaky sea salt
Instructions
- Mix the base: In a medium bowl, beat the peanut butter and softened butter with an electric mixer on medium speed until smooth and well combined. (A stand mixer with a paddle attachment also works.)
- Add flavor: Blend in the vanilla extract until evenly mixed.
- Sweeten: Add the powdered sugar gradually in batches, mixing on low speed. Stop occasionally to scrape down the sides of the bowl.
- Fold in crunch: Gently stir in the graham cracker crumbs and crushed Butterfinger pieces until the mixture is evenly distributed.
- Shape: Line a large baking sheet with parchment paper. Scoop about 1 to 1½ tablespoons of the mixture and roll into smooth balls. Arrange on the prepared sheet.
- Chill: Freeze for about 30 minutes, or until the balls are firm.
Melt the Chocolate
- Place the chocolate bark or chocolate chips in a microwave-safe bowl.
- Microwave in 30-second bursts at 50% power, stirring between each round to prevent scorching.
- Stop heating when a few small pieces remain, then stir until completely melted and smooth.
Dip and Decorate
- Coat the truffles: Dip each chilled ball into the melted chocolate. Cover fully, or leave a small section of the peanut butter mixture visible for a two-tone look.
- Add toppings: While the chocolate is still wet, sprinkle with extra crushed Butterfingers, holiday sprinkles, or a pinch of coarse/flaky sea salt.
- Set and serve: Let the chocolate harden completely, then enjoy.
