Christmas Gift Idea- Butterfinger Truffles

How to make butterfinger truffles

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Crushed butterfinger candy bars fill ganache truffles. Super easy recipe.


Units Scale

56 Butterfinger candy bars, 1.9 ounce size for each bar

24 ounce packages Baker’s Semi-Sweet chocolate bars

1/2 cup heavy whipping cream

Decorative packaging


  1. Unwrap all candy bars, place two into food processor bowl fitted with steel blade. Pulverize candy to fine dust. Remove to small bowl, set aside for coating truffles.
  2. Chop finely the remaining candy bars, reserve for the ganache truffles.
  3. In microwave safe measuring cup, add 1/2 cup heavy cream, heat in microwave 50 seconds.  Set aside to cool slightly.
  4. Finely chop chocolate bars with a chef’s knife, add chopped chocolate to the heavy cream.  Allow to sit 1 minute before stirring.  With a wooden spoon, stir chocolate until smooth and creamy.
  5. Add reserved chopped candy bars to ganache.  Stir to blend. Cover ganache with plastic wrap and chill for 60 minutes.
  6. With a 1 inch scoop, scoop ganache into balls.  Coat balls in reserved pulverized candy bars. You can use a tablespoon to scoop the ganache, creating 1/2″ round truffles. This will yield up to 24 truffles.
  7. Set truffles on baking sheet with parchment and allow to set. Chill the truffles in refrigerator until firm.
  8. Package truffles as desired.


Store truffles in refrigerator.  They will last for 7 days.

You can freeze the truffles after packaging in small containers if you plan to ship them.

If you are not a fan of butterfingers, you could use any kind of candy bar, chopped finely to place in the ganache.  Ie, snickers bars chopped for ganache but roll in peanuts.

Recipe inspired by Sprinkle