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Butterfinger Truffles

Butterfinger Truffles



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Ingredients

  • 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
  • 4 teaspoons unsweetened cocoa powder
  • Chopped roasted unsalted peanuts or peanut halves

Recipe Preparation

  • Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.

  • Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.

  • Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 52.5 %Calories from Fat 64.6 Fat (g) 3.8 Saturated Fat (g) 1.8 Cholesterol (mg) 4.5 Carbohydrates (g) 4.9 Dietary Fiber (g) 0.4 Total Sugars (g) 3.3 Net Carbs (g) 4.4 Protein (g) 0.8 Sodium (mg) 8.2Reviews Section

Butterfinger Truffles

You read that right, Butterfinger Truffles. This is going to be a new holiday tradition in my home. I never quite realized how easy truffles were to make until I made some last year with Naomi.

This year, she’s skipped out on making truffles with me, so left to my own devices. I made these—peanut butter flavored truffles rolled in crushed Butterfinger.

I’m not one to brag, but these were so good, I’ve set aside a few for myself and the others will be gifted to friends. Apparently it’s a candy making year, because while I made these, Naomi made some marshmallows for gifting. Coincidence or mind meld—I tend to think it’s the latter–that’s what happens when you have two bloggers under one roof.

The upside of having two bloggers in one home is we definitely won’t be short on having homemade food gifts on hand. The downside is we have two bloggers in the home, so we usually have a surplus of food. Although, I’m learning to get more creative and up-cycle surplus food into new dishes.

I would call them leftovers, but then I’d have to admit to Naomi and my mom that after many years of leftover aversion, I’m now embracing them. So don’t be surprised if you see a few of these Butterfinger Truffles in another dessert.


Homemade Butterfinger Bonbons Recipe

Now to the Butterfinger Bonbons recipe. I mean, who doesn’t love a Butterfinger? And with just peanut butter and candy corn, you can easily make your own.

The center of these bonbons taste exactly like a Butterfinger, but even better, they’re homemade and dipped in gourmet chocolate that’s perfect for serving at your next family gathering or packaged to give to your neighbor as a sweet surprise. Here’s I make mine.


Butterfinger Truffles

These are awesome. And addicting. Move over Oreos, there’s a new snack in town.

Actually not so new – this recipe has probably been on every blog in some form or another but I’ve been meaning to try it – the one I like best is from the Domestic Rebel – but I put my own spin on it and rolled ’em up into bite-size balls.

These really aren’t truffles, I first named this treat Butterfinger Balls, but when your 2 teenage sons laugh hysterically and say it “just sounds wrong” well, then you tend to rethink it. But I digress…

The main ingredient for these “truffles” is actually candy corn. That’s right. Candy corn. Here we go…

1. Place candy corn in a microwave safe bowl and heat for 1 minute.

2. Stir and microwave in 15 second intervals until smooth.

3. Add 1 1/4 cup peanut butter and stir.

3. This is a great upper arm work out.

I happen to have the upper arm strength of a T-rex. If you have a teenage son, I highly recommend you recruit him. It was great to have my son Carson home on a half day.

4. While Carson is doing the grunt work, I let Kurby lick the peanut butter spoon.

5. Carson is still stirring.

Kurby is in peanut butter heaven.

6. Nom nom nom. Kurby licks the spoon shiny. Carson is done stirring and has returned to X-Box land. Kurby is in a peanut butter coma lying on the floor like a dead fish.

7. Roll the mixture into balls and place on a parchment paper lined cookie sheet. Place in refrigerator for at least and hour.

8. Melt CandiQuikaccording to package instructions.

9. Pour CandiQuik in a deeper container for dipping. Using a fork, dip the truffle into the chocolate and lift out with fork. Tap fork against container to remove excess.

10. Place on parchment paper lined cookie sheet and decorate with sprinkles if desired. Let dry completely.

The texture of the filling is crumbly if left at room temperature.

If you refrigerate the truffles, the texture is just like a Butterfinger candy bar.


Reviews

Fabulous and very easy!! Followed recipe and they turned out great. Only changes I would make would be to dust them with cocoa powder before putting them on the prepared cookie sheet. Otherwise, they stuck to the aluminum foil. Made them for a cookie exchange, will make them again for holiday party.

After seeing this recipe in the December 2011 issue I made them immediately. They were yummy. but the texture was weird and they were VERY awkward looking. They didn't completely set- and it seems like I wasn't the only one who had that problem. Will not make again.

meh. the butterfingers added some texture, but the flavor was overwhelmed by the 60% chocolate that i used. i didn't really care for the texture of these. i prefer the enrobed truffles that i made last year from this site. they were far more work, but considerably better. and these did not ship well.

This are yummy but messy. I also had a hard time rolling them and could not get the peanuts to stick so I think I would skip that next time.

These were yummy, but I don't think I would give them as a Christmas gift as suggested. The ball shape only keeps its form when refrigerated. Also, as Sniggum mentioned, the butterfinger flavor and crunch was pretty much lost in the rich texture and flavor of the truffle.

I followed the recipe to the letter and got a truffle mixture that never stiffened up even after a night of chilling. I managed to get something close to a ball shape with the help of the cocoa powder, but the truffle would start to slump as soon as I put it down. I chilled them again, but they are like eating a wad of frosting and also not very "Butterfingery". Not worth the effort

Yum! So easy and elegant looking. I used a Trader Joe's Bittersweet Chocolate that was very mild in taste (54% cacao). These would be great rolled in powdered sugar too.


Homemade Butterfinger Bark

I know this site is full of unnecessary indulgences.

Annd I realize there is no reason whatsoever in your life that you should worry about making Homemade Butterfinger bars.

But sometimes I let Pinterest talk me into doing stuff.

Because everyone on Pinterest is rich and pretty and wears amazing clothes and has really super clean and stylish homes, that are organized amazingly well.

And apparently I am influenced by all things superficial.

I saw on Pinterest people making Homemade Butterfingers. And since I also want to be rich and pretty and stylish with good hair, I decided to make Homemade Butterfingers too.

And what’s completely crazy, is besides living in perfect lighting and having unlimited money, the people of Pinterest are scientists too.

Because these Homemade Butterfingers are made from candy corn.

So I decided to give it a try.

And it’s possible that whilst I was eating my Homemade Butterfinger, I MAY have clicked my heels together 3 times, thinking that I would open my eyes to a hazy, grey and white house, with perfect throw pillows and inspirational chalkboard writing on the walls.

BUT I did enjoy my Homemade Butterfinger. So, I call it a success.

And since I don’t have patience to dip candy bars and make them look Pinterest-pretty I decided to make Homemade Butterfinger Bark.

More rustic…less perfect…more me.

Now I know you are going to ask..does it TASTE like Butterfinger?

I did a side-by-side taste test comparison…in the name of research…and here are my findings:

Butterfinger is more crunchy..so for texture, Butterfinger wins.

BUT for taste, Homemade Butterfinger Bark wins. And really, isn’t taste the most important?

My husband really liked it, Butterfinger or not…it’s just really good.

Maybe next time I will stir in some crushed corn flakes and try to duplicate the texture…we’ll see.


How to make Eyeball Truffles:

A package of Oreos is crushed into crumbs and combined with a package of cream cheese. Then that mixture is rolled into little balls. Those balls are refrigerated until firm, then dipped into melted white chocolate.

NOTE ABOUT THE WHITE CHOCOLATE:

I like to use candy melts. Wilton brand is easiest to find (Walmart, Michaels or other craft stores). You also might be able to find white melting chocolate at your local market. Don’t try to use white chocolate chips as they’ll seize-up when melting and won’t work!

Next, you’ll need a couple of decorator gel squeeze tubes- red and blue. With the red gel, you’ll draw squiggles from the center of the truffle down toward the bottom. This creates a “bloodshot” look for the eyeball truffles. A little bit of blue in the middle will help the “eye” (M&M) adhere to the center of the eyeball. And that’s it! Repeat for all of the truffles, and refrigerate until ready to serve at your party.

Aren’t they cool? I’d make these the same day you’d like to serve them, and just keep them refrigerated. I tried to freeze mine once, and it worked out okay except a few of them cracked when they froze.

Several versions of Oreo truffles have been roaming around on the internet for quite some time. You can actually dip them in regular chocolate too, and add a few sprinkles on top (so good!) This is your fun Halloween version of Oreo truffles! I love that they are kid-friendly, and the adults will gobble them up too. They also look pretty cool displayed on a Halloween party table.


Here’s a peek at the chocolatey inside! Print out the recipe below and make them for all the little goblins in your life. Happy Halloween!


3 Ingredient Homemade Butterfingers

With just 3 ingredients and effortless steps, in no time you can have homemade Butterfingers that are clones of the candy bars we know and love! (Some may say that these are even better than the originals). The best recipe I have come across in two years of baking.

Ingredients

  • 16 ounces, weight Candy Corn
  • 16 ounces, weight Creamy Peanut Butter
  • 3 cups Milk Or Dark Chocolate

Preparation

Line an 8࡮ or 9࡯ inch pan with wax paper.

Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.

In the meantime line a large baking sheet with wax paper.

Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).

Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.

Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)

When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.


How To Make Homemade Butterfingers, Step by Step

It will take roughly 30 minutes to make your Butterfingers, not counting cooling time, dipping time, or time for the coating chocolate to set up, so plan accordingly.

  1. Get Corn Flakes Ready
    Spread out your corn flakes in the center of a Silpat-lined half sheet pan. Put the pan close to the stove.
  2. Mix Up Your &ldquoDry&rdquo Ingredients
    Stir together the peanut butter, milk powder, and cocoa powder. Place that bowl convenient to the stove as well.
  3. Cook the Candy
    Add candy corn and water to your pan. Heat over medium heat until the candy corn has melted. Then you can raise the temperature and cook the candy until it reaches 290F. Add the molasses and continue cooking until the candy reaches 305F.
  4. Stir all ingredients together.
    Once your candy reaches 305F, immediately remove from the heat and stir in the peanut butter mixture. Be careful and use a long-handled wooden spoon to minimize your chances of burning yourself.
  5. Pour candy out onto prepared Silpat.
    Scrape the candy out onto the corn flake-lined Silpat. Use the Silpat to fold the candy over to incorporate the corn flakes.
  6. Roll and fold the candy.
    As the candy cools and becomes more solid, you will be able to fold the candy over on itself into thirds, like folding a letter. Do this a couple of times using the Silpat to help you so you don&rsquot burn yourself. As the candy continues to cool, you&rsquoll be able to roll it out and fold it without the Silpat (although it will still be very hot, so be careful.)
  7. Score, Cool, and Dip. Done!
    Give the candy a final roll to about 1/3&Prime. Use a pizza wheel to score the candy about halfway through. You can make whatever shapes you like. I&rsquom a fan of tiny squares rather than large bars, but make them how you want them. Once cool, break the candies apart and then dip them in the chocolate coating and let harden.

Recipe Summary

  • 1 (15.25 ounce) package devil's food cake mix
  • ⅔ cup water
  • ½ cup oil
  • 2 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar hot fudge dessert topping
  • 1 (12 ounce) jar caramel dessert topping
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
  • 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Mix cake mix, water, oil, and eggs together in a bowl pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.

Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.

Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.


Watch the video: Karens Kitchen #44 - Butterfinger Truffles (August 2022).