Butterfinger truffles (Printable Version)

Creamy truffles featuring chopped Butterfinger bars, soft cream cheese, and a shiny chocolate shell.

# Ingredients You'll Need:

01 - 15 milliliters coconut oil

02 - 170 grams semi-sweet chocolate chips

03 - 225 grams cream cheese softened

04 - 240 grams crushed Butterfinger bars

01 - Smooth out the cream cheese and crushed Butterfinger bars together in a bowl.

02 - Grab spoonfuls of the mix and roll them into little balls. Lay them on a sheet covered with parchment paper.

03 - Put the balls in the fridge for half an hour so they get firm.

04 - Microwave the chocolate chips and coconut oil, stirring every 30 seconds till it’s all melted and smooth.

05 - Dip the chilled balls into the melted chocolate, let extra drip off, then place them back on the tray.

06 - If you want, sprinkle crushed Butterfinger on top before the chocolate hardens. Leave them at room temp or pop them back in the fridge.

01 - To make dipping easier, stick the balls in the freezer for 10 minutes first.

02 - You can swap semi-sweet chocolate for dark or milk chocolate if you like.

03 - Keep the truffles in a sealed container in the fridge. They’ll stay good for about a week.