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Sweet Peanut Butter Truffles

Category: Sweet Treats to Satisfy Any Craving

No-bake candy with peanut butter, crushed Butterfingers, and chocolate. Quick, simple, and great for sharing or gifting.
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Barbara Chef
Updated on Fri, 02 May 2025 23:32:07 GMT
Close view of chocolate-coated peanut truffles, one sliced open to reveal the crunchy peanut butter center with crushed candy topping. Highlight
Close view of chocolate-coated peanut truffles, one sliced open to reveal the crunchy peanut butter center with crushed candy topping. | cookwithcarla.com

Sweet Butterfinger Candy Chunks

My homemade peanut butter snacks vanish moments after I serve them. The smooth filling mixed with crunchy Butterfinger pieces and rich chocolate outer layer makes an unbelievably tasty bite-sized treat. They bring back memories of store-bought candy bars but taste way better since you make them yourself.

A Delightful Snack

We all need quick treats that feel extra special sometimes, and these Butterfinger balls never let me down. They're so fast to put together without turning on the oven. The inside has just the right mix of smooth and crispy textures, while the chocolate coating finishes them off perfectly. My little ones always want to help roll them and somehow manage to snack on Butterfinger bits while we work.

Ingredients List

  • Smooth Peanut Butter: 1 cup, giving a creamy foundation. Don't use natural styles as they're too runny.
  • Salted Butter: 1/4 cup, at room temp for better blending.
  • Real Vanilla Extract: 1 teaspoon, boosting the overall taste.
  • Powdered Sugar: 1 cup, adds sweetness and helps everything stick together.
  • Graham Cracker Crumbs: 3/4 cup, creating nice texture contrast.
  • Smashed Butterfinger Candy: 1/2 cup (from 6 fun-size bars), plus extra for topping.
  • Chocolate Almond Bark: 10 ounces, melted for covering. Use 8 ounces to dip and 2 ounces to drizzle.

Prep Steps

Get Ready
Let butter warm to room temp and put parchment paper on a cookie sheet.
Create the Center
Using a hand mixer, whip peanut butter, soft butter, and vanilla until creamy. Stir in powdered sugar, graham cracker bits, and crushed Butterfinger candy until everything's mixed well.
Form Your Treats
Scoop 1-tablespoon portions and roll them into balls with your hands. Place them on your lined sheet and cool in the fridge for at least 30 minutes.
Prepare Chocolate
Heat 8 ounces of chocolate almond bark in your microwave using 30-second bursts, stirring after each, until it's all melted.
Dip Each Ball
Drop cold balls into warm chocolate until fully covered. Lift out with a fork, tap off extra chocolate, and put back on parchment. Wait for hardening.
Add Final Touches
Take the last 2 ounces of melted almond bark and drizzle over the coated balls. Scatter more crushed Butterfinger pieces on top for looks.
Cool and Enjoy
Put in fridge until chocolate firms up completely. Serve cold or at room temp.
A close-up image of chocolate-covered candy, partially revealing a chewy filling with nuts and a crispy topping. Highlight
A close-up image of chocolate-covered candy, partially revealing a chewy filling with nuts and a crispy topping. | cookwithcarla.com

Custom Variations

I always try new spins on these treats. Just days ago I swapped the graham crackers for crushed Oreos and it turned out fantastic. Sometimes I toss in chopped almonds or tiny marshmallows for fun texture. My children go crazy when I stick colorful M&Ms on top instead of extra Butterfinger bits.

Storage Tips

You can keep these goodies in the fridge for about a week in a sealed container, though at my house they're gone much sooner. Let them sit out about 10 minutes before you eat them. If you're planning ahead for a party, they freeze really well too. I've kept them frozen up to two months - just move them to the fridge overnight to thaw.

FAQ Answers

People always wonder if regular chocolate chips work instead of almond bark. They do but you'll need to watch them closely while melting. Don't try using natural peanut butter though - your treats won't set properly. For the best chocolate coating, make sure your balls are super cold before dipping. And yes, you can go wild with toppings - smashed cookies or bright candies look great for different holidays.

Recipe FAQs

→ Can I make these in advance?
Yep, you can prepare these up to a week ahead. Keep them in the fridge or freeze for up to 3 months in an airtight container.
→ Why is chilling before dipping important?
It keeps the balls firm and makes dipping easier. Plus, the cold centers help solidify the chocolate faster.
→ Is milk chocolate an option?
Sure, but you might need to temper it. Almond bark or candy melts are simpler since they don’t require any extra steps.
→ What’s the best way to store them?
Pop them in a sealed container in the fridge for up to 7 days. Let them warm up at room temp for about 10 minutes before you serve.
→ Can I skip the graham crackers?
Absolutely. Swap in more Butterfinger crumbs or crushed vanilla wafers instead. The texture changes slightly, but it's still tasty.

Sweet Truffles

Rich peanut butter and crushed Butterfinger candy rolled together with graham crackers, then dunked in smooth chocolate. A tasty snack everyone loves.

Prep Time
15 min
Cook Time
~
Total Time
15 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 28 Servings (28 balls)

Dietary Preferences: Vegetarian

Ingredients

01 1/2 cup smashed Butterfinger candy (6 small bars and a few extra for topping).
02 10 ounces almond bark for chocolate coating, split into 8 ounces and 2 ounces.
03 3/4 cup crumbly graham cracker crumbs.
04 1 cup smooth peanut butter.
05 1/4 cup salted butter, softened at room temp.
06 1 cup powdered sugar.
07 1 teaspoon vanilla extract.

Steps

Step 01

Use a mixer on medium speed to blend together the peanut butter, butter, and vanilla until it's creamy, about 60 seconds.

Step 02

At a slower speed, stir in powdered sugar, cracker crumbs, and crushed Butterfingers. Blend until everything sticks together, around 90 seconds.

Step 03

Scoop a big spoonful of the mix, roll into a ball shape, and set on a parchment paper-lined tray. Pop in the fridge for half an hour.

Step 04

Zap 8 ounces of the almond bark in a microwave-safe bowl in 45-second bursts, then 30 seconds at a time, stirring until smooth.

Step 05

Drop the chilled balls into the melted chocolate, turning them with a spoon or fork until fully covered. Place back on the parchment paper.

Step 06

Microwave 2 ounces of almond bark, drizzle it over the balls, and sprinkle on the extra Butterfinger bits. Keep them cold in the fridge.

Notes

  1. Make smaller pieces for more servings overall.
  2. Scoop everything evenly by using a portion scoop.
  3. Follow the almond bark package for melting tips.
  4. Skip full chocolate covering to make Buckeyes.

Required Equipment

  • Hand or stand mixer.
  • Tray or sheet for baking.
  • Scooper for portioning dough.

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Contains peanuts from peanut butter and Butterfinger pieces.
  • Dairy products used (butter included).
  • Graham crackers have gluten or wheat.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 168
  • Fat: 10 g
  • Carbs: 18 g
  • Protein: 2 g