Butterfinger Cookie Dough Truffles Recipes
BUTTERFINGER TRUFFLES
These Butterfinger truffles are the most delicious bite-sized candy peanut butter truffles! They're made with crunchy peanut butter Butterfinger candy bits in a delicious peanut butter filling and are coated in a rich chocolate! Easy to make for a wonderful sweet treat that is sure to become your family favorite party treats!
Provided by Kim@SimpleRealHomeCooking
Categories Dessert
Number Of Ingredients 8
Steps:
- Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. Add 3/4 of the chopped Butterfinger into the mixture. The mixture will be a little crumbly, which is what you want.
- Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
- Take your peanut butter balls out of the fridge and get ready to coat them.
- Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
- Dip each peanut butter ball into the melted chocolate, and place each one onto a baking sheet lined with parchment paper. Add some Butterfinger crumbles on top.
- Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.
COOKIE DOUGH TRUFFLES
The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. -Lanita Dedon, Slaughter, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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BUTTERFINGER TRUFFLES - RECIPE GIRL
From recipegirl.com
Reviews 37Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble. Pour the hot cream over the chocolate mixture. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Stir in chopped Butterfinger. Cover and chill until this mixture is firm (at least 2 hours- and up to 24 hours).
- Line a rimmed baking sheet with waxed paper. Using a small spoon or melon baller, scoop 3/4-inch balls from the firmed-up chocolate mixture. Roll the chocolate gently between your hands to form a ball. It will be very sticky and messy. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate. Place the rolled balls back into the refrigerator to firm them up again (about an hour).
- Melt some additional chocolate in a small bowl. I just used more of the semisweet chocolate that I used for the truffles. If you melt 1 1/2 cups at a time, that should work out fine. Melting in the microwave works great- just melt in bursts of 45 seconds, stopping after each burst to stir until all is melted and smooth.
- Remove the chilled chocolate balls from the refrigerator. Use a small spoon to dip the chocolate ball into the melted chocolate. Use another spoon to help cover the ball entirely in a layer of chocolate, and then gently place the chocolate dipped ball onto the waxed paper. Immediately sprinkle chopped butterfingers or decorative sprinkles on top. Continue with remaining chocolate balls and decor.
BUTTERFINGER TRUFFLES - THE BAKING CHOCOLATESS
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4.6/5 (5)Category DessertServings 30Total Time 1 hr
- In a medium saucepan over medium heat, combine the peanut butter, butter, salt and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
- Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Mixture should be thick like a cookie dough. Add 1 1/2 of the chopped Butterfingers into the mixture and mix in. It's ok if the candy melts a little.Once mixed in, let mixture cool down if mixture is too hot to handle by letting mixture come to room temperature or put in refrigerator if you want to speed up the process for about 10-15 minutes.
- Transfer the candy dough to a baking sheet covered in parchment paper. Roll the candy dough out on parchment lined baking sheet with a rolling pin or flatten out with hands 1/2 inch thick. Use cookie cutter and make your shapes and place back on baking sheet. Once shapes are cut out, reroll dough and make more hearts.
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4.2/5 (6)Total Time 45 minsCategory Fudge And CandyCalories 118 per serving
- In a mixing bowl, beat the butter and sugar until creamy. Add the vanilla, salt, and milk and cream again.
- Melt the chocolate melts according to the package directions. Use a toothpick to dip the truffles in the chocolate, making sure to cover the whole truffle.
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