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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!
Yup: butterfinger truffles.
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.
We’re going to bring some cream to boil.
Then we’ll pour that cream over our lovely chocolate and butter combination. Give it a stir, and add our chopped candy.
Ohmygoodness.
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!
Isn’t that pretty?
Let’s scoop a little ball out and roll it around in cocoa powder!
This is love. Go roll your own.
Butterfinger Truffles – Bon Appétit | December 2011 by The Bon Appétit Test Kitchen
- 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.
The blog is cool
why, hello hello hello! these look like little bundles of joy filled with flavor and chocolate galore! i love!
These truffles looks so drool-worthy! I tried making some, with marshmallows — but failed miserably 😀
Happy New Year, sweetie 🙂
Oh no!! Welp, try again with some butterfingers and you’ll be golden! Happy New Year, lovely!!
these sound addictive!
Happy Holidays!
These look yummy!
Believe it or not, Butterfingers are one of my favorite candies (right behind Reese’s and peanut butter M&M’s). So, sometimes I like chocolate…confusing, right? Just no brownies, chocolate ice cream, etc. Oh, and I pick the chocolate chips out of chocolate chip cookies haha. Yup, I’m a freak. Anyways, I know my entire family would obsess over these. Maybe I’ll be a good daughter/sister and make them. 😉
Yep. I’m in the same boat. Good luck finishing everything up. 🙂 And I know my kids would love these little truffles – especially my son.
Hope your holidays were amazing, darling!
lovely lovely lovely idea!!! and totally christmasy and sounding/looking amazingly delicious. thank you! {you totally make me laugh every time i read your posts, thanks for that as well}. merry christmas Ashley.
I love that I make you laugh 🙂 Happy New Year!
Ah, what is Christmas without truffles, right? I love the blogosphere around this time of year – I just have to slip into my feed reader for 20 minutes and I come away with a big grin on my face, filled with festive cheer 🙂 These look beautiful! Hope you’re having some happy holidays 🙂
Butter fingers are my favourite candy bar!!!!!
These are for me, aren’t they?!?!?