Butterfinger Nutter Butter Truffles

Butterfinger Nutter Butter Truffles…You’ll love this tornado of cream cheese, Nutter Butter cookies and Butterfinger candy bars rolled up and covered in chocolate.


  • 16 ounces Nutter Butters cookies (crushed)
  • 8 ounces cream cheese (softened)
  • 10 fun-size Butterfinger candy bars
  • 16 ounces Ghirardelli melting wafers (dark or light chocolate)


    • In a stand mixer or with a hand mixer, beat the Nutter Butters and cream cheese together for 2 minutes. Add in 8 of the Butterfinger candy bars and beat until smooth. If the truffle mixture is too sticky to roll into balls, refrigerate the mixture for 30 minutes to an hour.
    • Roll the truffle mixture into about 30 1 1/2-inch balls. Place them on a baking sheet covered in parchment paper and put them in the freezer to harden for about 30 minutes. This will make them easier to dip in chocolate.
  • Take the remaining two Butterfinger candy bars and chop them finely. Set aside. Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
  • Using a fork or a adppin tool dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with the chopped Butterfinger bars.
  • Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.


The calories shown are based on the recipe making 30 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 279kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 143mg | Potassium: 195mg | Fiber: 2g | Sugar: 19g | Vitamin A: 107IU | Calcium: 29mg | Iron: 3mg

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