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Line a rimmed baking sheet with foil and set aside. Meanwhile, to a large food processor, add in the Nutter Butter cookies and if they’ll fit, 7 of the snack size Butterfinger candy bars (unwrapped) and pulse until mixture resembles crumbs. Otherwise, pulse the cookies until coarse, then add the candy bars and pulse until mixture is crumbly. Add in the cream cheese brick and pulse or use the dough setting if you have it until mixture is moistened and comes together in a dough.
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Using a Tablespoon-size cookie dough scoop, portion out rounded Tablespoonfuls of the cookie truffles and place on the rimmed baking sheet. You should get about 25 truffles. Refrigerate for about 15-20 minutes or until firm. You can also freeze about 10-15 minutes. While the truffles chill, break up the remaining 3 snack-size Butterfingers into bite-size pieces.
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Meanwhile, melt the chocolate candy coating according to package directions, or until melted and smooth. Dip a truffle, one at a time, into the chocolate candy coating and use a fork to coat it completely. Lift the truffle out of the melted chocolate and allow excess to drip off of the fork. Return the dipped truffle to the baking sheet and immediately sprinkle the top with the crushed candy bar pieces. Repeat by dipping and sprinkling the remaining truffles. Allow chocolate shell to set before serving or storing.
