Butterfinger Peanut Butter Creme Oreo truffles made from crushed Oreos (with peanut butter creme filling) and crushed Butterfinger candy mixed in with softened cream cheese, coated in white almond bark. Delicious little Oreo balls that are easy to make at home, and are very popular with kids and adults alike!
I’ve always wanted to make Oreo truffles, and this was my very first try. The truffles turned out quite well: they looked gorgeous, did not fall apart, the almond bark coating process went smoothly. Which just shows how easy it is to make these cake balls.
Grinding the Oreos and then Butterfinger candy and mixing it all in with softened cream cheese is the easiest part of the recipe. The more challenging portion is dipping the Oreo balls in melted white chocolate (or almond bark) to create a beautiful coating. To ensure easy coating process, I definitely recommend using the easy-to-handle almond bark baking bar that can be easily found at Walmart. It melts well, doesn’t seize as easily as regular white chocolate, and it stays nice and melty while you’re coating the truffles.
After having dipped the truffles in the almond bark, refrigerate them for at least 1 hour to allow the white coating to solidify. If you like, while the coating is still soft, sprinkle some truffles with colorful or chocolate sprinkles. Or, just leave truffles white.
After refrigerating truffles for an hour (so that the almond bark coating solidifies), you can melt some regular chocolate chips and use melted chips to create decorative swirls over the truffles, then ground Butterfinger candy on top of the swirls (as on my photos).