What’s your To Do list like right now?
I bet it’s just crazytown. I know… of course it is!! Are you straight up freaking out that Christmas is in 5 days, and Macy’s is completely SOLD OUT of half the things you need to buy; so is every other store in the world – you’ve checked, and where the heck is all the wrapping paper?! I know we’re in the same boat… I just know it.
Let’s just take a deep breath, brew some coffee, and make some holiday gifts on the quickie!
I’m making these with a certain friend in mind, but I have a strong hankering you could sub in about any candy bar you fancy.
Let’s get started, mmk?
Crush up some butterfingers!
Now chop chop chop 10 ounces of gorgeous chocolate!
Put that chocolate in a bowl with a pat of butter. This is indulgence at the core.
Now – it’s time to take a little break. Whew. Cover this baby up and let it get nice and firm… you’ve got about two hours on your hands. What kind of trouble will you get yourself into?
…(2 hours pass)
Let’s go check on our truffles!
Let’s scoop a little ball out and roll it around in cocoa powder!
- 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
- 4 teaspoons unsweetened cocoa powder
- Chopped roasted unsalted peanuts or peanut halves
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 teaspoonfuls) 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.