With a sweet, creamy, and crispy middle, then coated in rich chocolate, these Butterfinger Truffles mimic the classic candy bar and are perfect for the peanut butter and chocolate lover. They’re a super easy and delicious no bake treat great for any occasion!
Easy Butterfinger Truffles
If you love a Butterfinger candy bar, you will love these Butterfinger Truffles! They’ve got that classic peanut butter and chocolate flavor combo, along with some textural crunch from sweet cereal. They’re quick and easy to make with no baking and just 5 main pantry ingredients.
Creamy peanut butter is whipped with butter and powdered sugar then combined with crushed up Captain Crunch for a sweet, smooth but crunchy filling. Then they’re dipped in melted chocolate and garnished with candy bar crumbs for the final touch.
These truffles would fit right in on a holiday dessert tray, but can definitely be enjoyed year-round for parties, game day, and any get together!
Ingredients Needed
This Butterfinger truffles recipe is made with just 5 main ingredients, plus honey and salt.
(Scroll down to the recipe card below for measurements. )
- Peanut butter – Creamy peanut butter works best for these Butterfinger truffles. I recommend avoiding natural peanut butter, as it doesn’t have the right consistency.
- Unsalted butter – Softened to room temperature, so it’s easier to combine.
- Powdered sugar – Sweetens the balls and creates a smooth texture. Avoid granulated sugar.
- Captain Crunch cereal (without the berries) – The nutty and sugary flavor from the butter and brown sugar of Captain Crunch is the perfect cereal to replicate the taste of a Butterfinger candy bar. It also offers a bit of crunchy texture to the truffles and makes them easier to shape. The cereal should be crushed into very fine crumbs.
- Honey – Deepens the sweet, nutty flavor.
- Salt – To balance out the sweetness.
- Ghirardelli melting wafers – For a smooth, rich outer shell. (You can also use candy melts or CandiQuik Almond Bark.)
- Finely crushed up butterfinger candy – Just a little sprinkle on top of the truffles for garnish.
How to Make Butterfinger Truffles
Here’s a quick overview of how to make Butterfinger Truffles.
(Scroll down to the recipe card below for more detailed instructions.)
- Combine the ingredients. Cream together the peanut butter, butter, powdered sugar, honey, and salt. Stir in the Captain Crunch crumbs until well combined. (The mixture should come together when pressed between two fingers and not crumble.)
- Form and chill the balls. Shape the mixture into 1-inch balls, kneading a bit until the filling comes together and is smooth without crumbling. Place on a parchment lined baking sheet and chill in the fridge for 30 minutes.
- Dip in chocolate. Melt the chocolate wafers according to the package instructions. Dip the chilled truffles into the melted chocolate, one at a time, letting excess drip off, then return to the baking sheet. Sprinkle with just a touch of finely crushed up butterfinger candy bar.
- Chill. Chill in the fridge for an additional 15 minutes.
Tips & Variations
- Melting Wafers vs. Regular Chocolate. I prefer Ghirardelli melting wafers, Wilton candy melts, or CandiQuik almond bark over regular chocolate because of their melting ability and smooth texture. Plus, the truffles can sit out at room temperature without softening. If you are using regular chocolate chips, you’ll need to melt them with a bit of coconut oil.
- Try a different cereal. The Captain Crunch can be replaced with cornflakes or even bran flakes for a slightly different flavor.
- Drizzle more chocolate on top. If you have leftover chocolate, you can drizzle it over the top of the balls once the first layer of chocolate has hardened.
Proper Storage
- Countertop. Because of the candy melt coating, these can be stored, covered, at room temperature for a few days. Keep them away from sun, heat, moisture, and humidity.
- Fridge. However, Butterfinger truffles are best kept in the fridge. Store in an airtight container and they should last for 5-7 days.
- Freezer. These also freeze well. Once the chocolate has hardened completely, transfer to a freezer-safe storage container. Freeze for up to 3 months. Thaw in the fridge and enjoy.
More Peanut Butter and Chocolate Desserts:
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Butterfinger Truffles
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter , softened
- 1 & 3/4 cups powdered sugar
- 1 & 1/2 tablespoons honey
- pinch of salt
- 1 & 1/4 cups Captain Crunch cereal (without the berries), crushed into very fine crumbs
- 12 ounces chocolate Ghirardelli melting wafers (or candy melts or CandiQuik Almond Bark)
- Finely crushed up butterfinger candy , for garnish, optional
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the peanut butter, butter, powdered sugar, honey, and salt. Then stir in the Captain Crunch crumbs until well combined. (The mixture should come together when pressed between two fingers and not crumble.)
- Knead and shape the mixture into small 1-inch bite-sized balls until they're smooth, place on the prepared baking sheet, and chill in the refrigerator for at least 30 minutes.
- Melt the chocolate wafers according to package directions.
- Working one at a time, place a chilled ball onto fork tines and lower into the melted chocolate. Use a spoon to coat the ball until completely covered. Tap on the side of the bowl to release any excess chocolate.
- Transfer back to a parchment-lined baking sheet. Sprinkle with just a touch of finely crushed up butterfinger candy bar, if desired.
- Place back in the fridge to allow the chocolate to harden, about 15 minutes. Enjoy!
