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98% would make again

Butterfinger Brownie Truffles

November 15, 2021
Butterfinger Brownie Truffles

Ingredients

for 20 truffles

  • 1 box brownie mix, batter prepared according to package instructions
  • ⅓ cup creamy peanut butter (80 g)
  • 4 oz cream cheese (110 g), room temperature
  • ¼ cup powdered sugar (25 g)
  • 12 oz Butterfinger Bits or crushed Butterfinger bars (345 g)
  • 1 ½ oz semisweet chocolate chips (260 g)
  • 1 tablespoon coconut oil

Nutrition Info

  • Calories 241
  • Fat 11g
  • Carbs 34g
  • Fiber 1g
  • Sugar 23g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
  2. In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
  3. Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
  4. In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
  5. Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
  6. Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
  7. Chill the truffles for 20 minutes before serving.
  8. Enjoy!

Ingredients

for 20 truffles

  • 1 box brownie mix, batter prepared according to package instructions
  • ⅓ cup creamy peanut butter (80 g)
  • 4 oz cream cheese (110 g), room temperature
  • ¼ cup powdered sugar (25 g)
  • 12 oz Butterfinger Bits or crushed Butterfinger bars (345 g)
  • 1 ½ oz semisweet chocolate chips (260 g)
  • 1 tablespoon coconut oil

Nutrition Info

  • Calories 241
  • Fat 11g
  • Carbs 34g
  • Fiber 1g
  • Sugar 23g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
  2. In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
  3. Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
  4. In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
  5. Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
  6. Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
  7. Chill the truffles for 20 minutes before serving.
  8. Enjoy!
Butterfinger Brownie Truffles

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