Sweet Truffles (Print)
Rich peanut butter and crushed Butterfinger candy rolled together with graham crackers, then dunked in smooth chocolate. A tasty snack everyone loves.
# 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:
01 -
Use a mixer on medium speed to blend together the peanut butter, butter, and vanilla until it's creamy, about 60 seconds.
02 -
At a slower speed, stir in powdered sugar, cracker crumbs, and crushed Butterfingers. Blend until everything sticks together, around 90 seconds.
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.
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.
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.
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:
01 -
Make smaller pieces for more servings overall.
02 -
Scoop everything evenly by using a portion scoop.
03 -
Follow the almond bark package for melting tips.
04 -
Skip full chocolate covering to make Buckeyes.